Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
This Garlic Parmesan Chicken and Potatoes recipe is a flavorful, easy, and satisfying one-pan dinner. Juicy chicken thighs are roasted alongside crispy potatoes and infused with garlic and parmesan for a delicious meal that requires minimal cleanup.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 chef's knife
- 1 cutting board
- 1 spatula or tongs
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 lbs.
- 1.5 lbs small baby potatoes Halved.
- 4 tablespoons olive oil
- 6 cloves garlic Minced.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- to taste none fresh parsley Chopped, for garnish.
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine 4 tablespoons of olive oil, minced garlic, salt, black pepper, paprika, and Italian seasoning. Mix well to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for about 10 minutes.
- In the same bowl, add the halved baby potatoes and toss them in the remaining marinade until well-coated.
- Spread the marinated chicken thighs and potatoes evenly on the prepared baking sheet with the chicken skin-side up.
- Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are golden and crispy.
- Once done, remove from the oven and let it rest for about 5 minutes. Garnish with freshly chopped parsley before serving.
Notes
For a variation, you can add your favorite vegetables such as broccoli or green beans to the pan for extra nutrition and flavor.
Adjust the seasoning to your taste. You can add more garlic or different herbs if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.