Garlic Parmesan Chicken and Potatoes
A comforting, flavorful one-pan meal featuring juicy garlic Parmesan chicken thighs roasted alongside crispy, golden potatoes. This easy, family-friendly dinner combines simple ingredients and minimal cleanup, perfect for weeknight meals or casual gatherings.
Equipment
- Large baking sheet or rimmed sheet pan
- Mixing bowl
- Measuring spoons
- Tongs or spatula
- Aluminum foil or parchment paper (optional for easier cleanup)
- Oven
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved or quartered
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme or rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup.
- Prepare the potatoes: In a large bowl, toss the halved potatoes with half the olive oil, half the minced garlic, half the Parmesan, oregano, thyme, salt, and pepper. Spread evenly on the baking sheet.
- Season the chicken: Rub chicken thighs with remaining olive oil, garlic, Parmesan, salt, and pepper. Place chicken skin-side up on the baking sheet nestled among the potatoes.
- Roast: Bake for 35-40 minutes until chicken is cooked through (internal temp 165°F/74°C) and skin is crispy; potatoes should be tender and golden.
- Broil (optional): For extra crispy skin and potatoes, broil 2-3 minutes at the end—watch carefully to avoid burning.
- Garnish and serve: Sprinkle chopped fresh parsley over everything and serve hot.
Notes
- For extra crispiness: Parboil potatoes 5 minutes before roasting.
- Make it dairy-free: Skip Parmesan or substitute with nutritional yeast.
- Add veggies: Toss green beans or carrots onto the pan halfway through baking for a one-pan meal.
- Storage: Store leftovers in airtight containers; reheat in the oven to keep textures crispy.
- Gluten-free: Naturally gluten-free as long as seasonings are checked.