Description
Tender, juicy chicken pieces coated in a crispy garlic-Parmesan crust, roasted alongside golden potatoes. This one-pan dinner delivers restaurant-quality flavor with minimal cleanup. Perfect for weeknight dinners or weekend gatherings!
Ingredients
6 bone-in, skin-on chicken thighs or 4 chicken breasts
2 pounds baby potatoes (Yukon Gold or red), halved
6 large garlic cloves, minced
1 cup freshly grated Parmesan cheese
1/2 cup unsalted butter, melted
5 tablespoons olive oil (divided)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
Fresh rosemary sprigs for garnish
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
3. In a large bowl, combine minced garlic, 1 cup Parmesan cheese, melted butter, 2 tablespoons olive oil, parsley, thyme, oregano, paprika, 1/2 teaspoon salt, and black pepper. Mix well.
4. In a separate bowl, toss halved potatoes with 3 tablespoons olive oil, garlic powder, remaining 1/2 teaspoon salt, and pepper.
5. Arrange potatoes in a single layer around the edges of the prepared baking sheet.
6. Generously coat each chicken piece with the garlic-Parmesan mixture, ensuring all sides are covered. Place chicken skin-side up in the center of the pan.
7. Roast at 425°F for 40-45 minutes, or until chicken reaches an internal temperature of 165°F. Halfway through (at 20 minutes), toss potatoes and baste chicken with pan juices.
8. In the last 5 minutes of cooking, sprinkle additional Parmesan over chicken and potatoes for extra flavor.
9. Optional: Turn on broiler for 2-3 minutes to achieve extra crispy skin, watching carefully to prevent burning.
10. Remove from oven and let chicken rest for 5-8 minutes before serving.
11. Garnish with fresh parsley and rosemary. Serve hot and enjoy!
Notes
For extra crispy skin, sear chicken skin-side down in a hot skillet for 4-5 minutes before transferring to the oven.
Cut potatoes uniformly (about 1.5 inches) to ensure even cooking.
Don’t skip the resting time—it allows juices to redistribute throughout the meat.
Use freshly grated Parmesan from a block rather than pre-grated for best flavor and texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
For keto-friendly version, substitute potatoes with cauliflower florets or radishes.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 485
- Sugar: 2
- Sodium: 680
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 35
- Cholesterol: 165
Keywords: garlic parmesan chicken, roasted chicken and potatoes, one pan chicken dinner, crispy chicken recipe, easy chicken dinner