Garlic Parmesan Chicken and Potatoes
This comforting one-pan Garlic Parmesan Chicken and Potatoes recipe combines juicy, tender chicken thighs with crispy baby potatoes, all coated in a rich garlic-parmesan butter sauce. It’s a flavorful, easy-to-make dinner perfect for weeknights or family meals, with minimal cleanup and maximum flavor.
Ingredients
- 4 bone-in skin-on chicken thighs (or boneless if preferred)
- 1.5 pounds baby potatoes halved
- 3 tablespoons olive oil divided
- 5 cloves garlic minced
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons unsalted butter melted
- Fresh chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with 1½ tablespoons olive oil, half of the minced garlic, ¼ cup Parmesan cheese, Italian seasoning, salt, and pepper.
- Spread the potatoes evenly on a large sheet pan or baking dish.
- Pat chicken thighs dry with paper towels. Rub them with remaining olive oil, garlic, paprika, salt, and pepper.
- Nestle the seasoned chicken thighs among the potatoes. Drizzle melted butter over the chicken and potatoes.
- Sprinkle remaining ¼ cup Parmesan cheese evenly on top.
- Roast for 35–40 minutes, or until chicken is golden and internal temperature reaches 165°F (74°C) and potatoes are fork-tender.
- Optional: Broil for the last 2–3 minutes for extra crispiness.
- Garnish with fresh parsley before serving.
Notes
- Chicken substitute: Boneless thighs or breasts can be used, but adjust cook time accordingly (boneless may cook faster).
- Parmesan tip: Use freshly grated Parmesan for best flavor and texture.
- Add veggies: You can toss in green beans or broccoli during the last 10–15 minutes of roasting.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.