When it comes to simple, flavor-packed comfort food, this Parmesan Crusted Chicken and Roasted Potato Medley from Steve Cooks Stuff Season 1 is a standout. Chef Steve takes a classic oven-fried chicken concept and flips it on its head by ditching the breadcrumbs and using a bold Parmesan crust instead, creating a crispy, golden exterior that’s loaded with savory, cheesy goodness. Cooked entirely in a cast iron skillet, this dish brings together juicy bone-in chicken thighs with a rustic mix of russet and sweet potatoes, onions, and garlic, all roasting together to soak up every bit of flavor.
What makes this recipe truly shine is its one-pan simplicity paired with big, layered flavor. The combination of Kinder’s “The Blend” and Blackened seasoning, tangy Dijon, fresh lemon, and rich Parmesan creates a perfectly balanced bite every time. As the chicken roasts, its juices drip down into the potatoes below, turning them into a caramelized, flavor-packed medley that’s just as crave-worthy as the crispy chicken on top. It’s the kind of easy cast iron dinner that feels elevated enough for guests but effortless enough for a weeknight—exactly the kind of cooking that defines Steve Cooks Stuff.
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Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.
- 4 Bone in Skin on Chicken Thighs
- 1 Large Russet Potato (peeled and cubed)
- .5 Large Sweet Potato (peeled and cubed)
- .5 Yellow Onion (diced)
- 1 tablespoon garlic (minced)
- 2 cups parmesan cheese (grated and divided)
- 1 Lemon (halved)
- 1 Egg
- 2 tablespoon Spicy Dijon Mustard
- 4 tablespoon Olive Oil
- Kinders “The Blend” Seasoning (Garlic, Salt and Pepper)
- Kinder’s “Blackened” Seasoning
- Fresh parsley
See recipe card for quantities.
Instructions
- Preheat the oven to 400°F so it’s ready for roasting once the skillet is assembled.
- Heat a large cast iron skillet over medium heat on the stovetop.
- Add 2 tablespoons of olive oil to the skillet and allow it to warm for about 1 minute.
4. Add the potatoes to the skillet and gently toss them in the oil so they are evenly coated. Let them begin to soften and lightly sauté.
5. Add the sliced yellow onion and minced garlic to the skillet with the potatoes.
6. Stir the mixture occasionally while you prepare the chicken so the vegetables cook evenly and don’t stick.
7. In a bowl, combine the Parmesan cheese and both Kinder’s seasonings, mixing well to create the crust mixture.
8. In a separate bowl, whisk together the egg, juice from half a lemon, mustard, and a small splash of water until smooth and evenly blended.
9. Prepare the chicken thighs one at a time. Dip each thigh into the egg mixture to fully coat it, then press it into the Parmesan mixture, coating both sides. Place the coated thigh directly on top of the potato mixture in the skillet.
10. Once all four chicken thighs are evenly spaced in the skillet, transfer the entire pan to the oven and roast for 40–45 minutes.
Tip: Check the chicken around 35 minutes. If the Parmesan crust is browning too quickly, loosely cover the pan with aluminum foil to prevent burning.
11. Continue cooking until the chicken thighs reach an internal temperature of 165°F, then remove the skillet from the oven.
12. To serve, spoon a generous portion of the roasted potatoes and onions onto a plate, then place a Parmesan-crusted chicken thigh on top.
13. Finish with a squeeze of fresh lemon juice, then sprinkle with additional Parmesan and chopped parsley.
14. Serve warm and enjoy!
Hint: When heating your cast iron pan, begin on low heat and gradually increase it over about 5 minutes until you reach your desired cooking temperature.
Substitutions
- Additional vegetables - Try mixing in different vegetables to customize the dish—diced tomatoes, mushrooms, and squash are great places to start.
- Vegetarian - Swap the chicken for eggplant sliced into ½-inch rounds for a delicious vegetarian twist on this dish.
Variations
- Spicy - Add chili pepper flakes during cooking to infuse the dish with heat, or toss in your favorite freshly diced pepper for a bolder kick.
Equipment
Top Tip
For extra tenderness and flavor, marinate your chicken thighs in buttermilk for up to 24 hours before cooking. This simple brine helps the meat stay juicy while adding a subtle tang. The lactic acid and calcium in the buttermilk gently break down proteins, and its thick texture creates a slightly sticky surface—perfect for helping the coating adhere and crisp up beautifully.
Season 1 Recipes
Looking for other recipes from the show to try? How about these:
Parmesan Crusted Chicken and Roasted Potato Medley
Ingredients
Equipment
Method
- Preheat the oven to 400°F so it’s ready for roasting once the skillet is assembled.
- Heat a large cast iron skillet over medium heat on the stovetop.
- Add 2 tablespoons of olive oil to the skillet and allow it to warm for about 1 minute.
- Add the potatoes to the skillet and gently toss them in the oil so they are evenly coated. Let them begin to soften and lightly sauté.
- Add the sliced yellow onion and minced garlic to the skillet with the potatoes.
- Stir the mixture occasionally while you prepare the chicken so the vegetables cook evenly and don’t stick.
- In a bowl, combine the Parmesan cheese and both Kinder’s seasonings, mixing well to create the crust mixture.
- In a separate bowl, whisk together the egg, juice from half a lemon, mustard, and a small splash of water until smooth and evenly blended.
- Prepare the chicken thighs one at a time. Dip each thigh into the egg mixture to fully coat it, then press it into the Parmesan mixture, coating both sides. Place the coated thigh directly on top of the potato mixture in the skillet.
- Once all four chicken thighs are evenly spaced in the skillet, transfer the entire pan to the oven and roast for 40–45 minutes.
- Tip: Check the chicken around 35 minutes. If the Parmesan crust is browning too quickly, loosely cover the pan with aluminum foil to prevent burning.
- Continue cooking until the chicken thighs reach an internal temperature of 165°F, then remove the skillet from the oven.
- To serve, spoon a generous portion of the roasted potatoes and onions onto a plate, then place a Parmesan-crusted chicken thigh on top.
- Finish with a squeeze of fresh lemon juice, then sprinkle with additional Parmesan and chopped parsley.
- Serve warm and enjoy!
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