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Garlic Parmesan Chicken and Potatoes

Garlic Parmesan Chicken and Potatoes

Emily
Tender chicken and crispy potatoes roasted together with garlic, parmesan, and Italian herbs for an easy one-pan dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 485 kcal

Equipment

  • Large baking sheet
  • Large Mixing Bowl
  • Meat thermometer
  • Parchment paper

Ingredients
  

  • 4 pieces boneless skinless chicken thighs or breasts pounded to even thickness
  • 1.5 pounds baby potatoes or Yukon Gold potatoes halved
  • 4 cloves garlic minced
  • 3/4 cup freshly grated parmesan cheese
  • 3 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped for garnish

Instructions
 

  • Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  • In a large bowl, combine minced garlic, parmesan cheese, olive oil, Italian seasoning, smoked paprika, salt, and pepper. Mix until it forms a coarse paste.
  • Add the chicken and potatoes to the bowl. Toss until everything is evenly coated with the garlic parmesan mixture.
  • Arrange chicken and potatoes on the prepared baking sheet in a single layer, making sure pieces aren't touching too much.
  • Bake for 30-35 minutes until chicken reaches 165°F internally and potatoes are golden brown and tender when pierced with a fork.
  • Let rest for 5 minutes, then garnish with fresh parsley before serving.

Notes

  • For extra crispy potatoes, broil for 2-3 minutes at the end
  • Chicken thighs stay juicier than breasts but both work well
  • Use freshly grated parmesan for best melting and flavor
  • Pat chicken dry before seasoning for better browning
Keyword garlic parmesan chicken and potatoes