Description
This one-pan Garlic Parmesan Chicken and Potatoes is a quick and flavorful dish perfect for busy weeknights. Juicy chicken thighs are seasoned with a garlicky, cheesy coating, paired with crispy roasted potatoes. It’s a comforting, satisfying meal the whole family will love.
Ingredients
Units
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp dried rosemary (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the chicken: In a small bowl, mix minced garlic, Parmesan cheese, olive oil, oregano, thyme, smoked paprika, salt, and black pepper. Rub this mixture evenly over the chicken thighs.
- Prepare the potatoes: Toss the halved potatoes in a large bowl with olive oil, Parmesan cheese, garlic powder, rosemary (if using), salt, and pepper. Ensure they are well-coated.
- Assemble on the baking sheet: Arrange the chicken thighs on one side of the baking sheet. Spread the potatoes on the other side in a single layer.
- Roast: Bake for 35–40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Broil (optional): For an extra crispy finish, broil on high for 2–3 minutes.
- Serve: Garnish with additional Parmesan and fresh parsley, if desired. Serve immediately.
Notes
- You can substitute chicken thighs with chicken breasts, but adjust the cooking time accordingly.
- Feel free to add other vegetables like carrots, zucchini, or green beans for a complete meal.