Description
Garlic Parmesan Chicken and Potatoes is a one-pan wonder featuring crispy-skinned chicken with a golden Parmesan crust alongside perfectly roasted potatoes. This restaurant-quality meal is ready in just 45 minutes with minimal cleanup, making it perfect for busy weeknights or impressive weekend dinners.
Ingredients
4–6 bone-in, skin-on chicken thighs or breasts (2.5–3 pounds)
2 pounds baby potatoes, halved (Yukon Gold or red potatoes)
6 cloves fresh garlic, minced
1 cup freshly grated Parmesan cheese
3 tablespoons olive oil
2 tablespoons butter, melted
2 teaspoons Italian seasoning
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt, plus more for potatoes
Fresh parsley for garnish
Juice of half a lemon (optional)
Instructions
1. Preheat oven to 425°F (220°C) and position rack in the middle. Line a large sheet pan with parchment paper.
2. Pat chicken pieces completely dry with paper towels and season both sides with salt and pepper. Let rest at room temperature for 20-30 minutes.
3. Halve the baby potatoes and place in a large bowl. Set aside.
4. In a small bowl, combine melted butter, olive oil, minced garlic, Italian seasoning, thyme, garlic powder, onion powder, smoked paprika, and half the Parmesan cheese. Mix well.
5. Arrange chicken pieces skin-side up on the prepared sheet pan, leaving space between each piece.
6. Toss potatoes with 2 tablespoons of the garlic-herb mixture and a generous pinch of salt. Spread in a single layer around the chicken, cut-side down.
7. Brush remaining garlic-herb mixture generously over the chicken, getting under the skin edges when possible.
8. Sprinkle remaining Parmesan cheese evenly over the chicken pieces, pressing gently to adhere.
9. Roast for 35-40 minutes without opening the oven door, until chicken reaches 165°F internal temperature and skin is golden and crispy.
10. Remove from oven and tent loosely with foil. Let rest for 5-8 minutes before serving.
11. Garnish with fresh parsley and optional lemon juice. Serve immediately.
Notes
For extra crispy skin, leave chicken uncovered in the refrigerator for 2-4 hours before cooking.
Don’t overcrowd the pan – use two pans if necessary for proper air circulation.
Always use a meat thermometer to ensure chicken reaches 165°F for food safety.
Substitute cauliflower florets or radishes for potatoes for a keto-friendly version.
Store leftovers in airtight containers for up to 4 days. Reheat in a 350°F oven for best results.
Double the recipe easily for meal prep or larger gatherings.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Roasting
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 165mg
Keywords: garlic parmesan chicken, sheet pan chicken, one pan chicken dinner, roasted chicken and potatoes, easy chicken recipe