The key to this dish lies in selecting the right ingredients — fresh garlic, good-quality Parmesan, and tender, uniform potatoes make all the difference. Over the years, I’ve learned that using simple, fresh ingredients lets the natural flavors shine without overwhelming the palate. Whenever possible, I choose organic garlic and Parmesan from a trusted local shop, and I always pick smaller, evenly sized baby potatoes for even roasting.

• 4 boneless, skinless chicken thighs (or breasts if preferred)
• 1.5 pounds baby potatoes, halved
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs (or a mix of oregano and thyme)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

If you’re short on Parmesan, Pecorino Romano makes a lovely substitute with a bit more sharpness. For potatoes, Yukon Gold or red potatoes work nicely if baby potatoes aren’t available.