Description
This Easy Garlic Parmesan Chicken and Potatoes recipe features crispy, juicy chicken thighs roasted with tender baby potatoes, tossed in a flavorful garlic-Parmesan marinade. A simple, satisfying one-pan meal perfect for busy weeknights or cozy weekends.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 lb (about 500g) baby potatoes, halved
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
- 1 lemon, sliced (optional, for serving)
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix olive oil, minced garlic, Parmesan cheese, Italian seasoning, paprika, salt, and pepper to create the marinade.
3. Add chicken thighs and halved baby potatoes to the bowl and toss to coat evenly.
4. Transfer everything to a baking dish or sheet pan, placing chicken skin-side up and spreading the potatoes around them.
5. Bake for 35–40 minutes, or until chicken reaches 165°F (74°C) internally and potatoes are fork-tender.
6. For extra crispiness, broil for the last 2–3 minutes, watching carefully to avoid burning.
7. Remove from oven and garnish with fresh parsley and lemon slices, if using.
8. Serve warm and enjoy your flavorful garlic Parmesan chicken and potatoes.
Notes
You can swap baby potatoes with chopped Yukon gold or red potatoes if desired.
Add broccoli or green beans to the pan for a complete one-pan meal.
Leftovers keep well in the fridge for up to 3 days and reheat beautifully in the oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 460
- Sugar: 1g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg