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!