Oh, this recipe is an absolute favorite in our home. You know those nights when you need something comforting but don’t want to spend hours in the kitchen? That’s when this Garlic Parmesan Chicken and Potatoes comes to the rescue. And let me tell you, it’s one of those one-pan wonders—crispy, golden chicken, tender potatoes, all coated in a garlicky, cheesy crust that’s impossible to resist. I swear, every time we make this, it feels like we’re indulging in something extra special… but it’s so easy, you could honestly whip it up on a weeknight after a long day.
This dish comes together with just a handful of ingredients—most of which you probably already have hanging out in your pantry or fridge. It’s all about the garlic, the parmesan, and a good roasting to get everything crisp and delicious. Plus, there’s minimal cleanup (hallelujah!).
Let’s dive in!
Ingredients
For the Chicken and Potatoes
- 4 boneless, skinless chicken thighs (you can use breasts, but thighs keep it juicy!)
- 1 pound baby potatoes, halved (or quartered if they’re on the bigger side)
- 4 cloves garlic, minced (the more garlic, the better in my opinion!)
- 1/3 cup grated parmesan cheese (freshly grated is best, but go with what you have)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (adds a hint of smoky depth, but regular paprika works too)
- Salt and freshly cracked black pepper, to taste
For Garnishing (Optional, but highly recommended)
- Fresh parsley, chopped
- Lemon wedges, for squeezing over just before serving
Instructions
1. Preheat and Prep
First things first—let’s preheat that oven to 425°F (220°C). High heat is key here to get everything crisp and golden brown. If you have a cast-iron skillet or a heavy-duty baking sheet, use that. You want something that can take the heat without warping and will hold the heat well for a good sear on the chicken.
2. Season the Chicken
Pat those chicken thighs dry with a paper towel (this helps them get a nice, crispy skin). Then, season both sides with salt, pepper, and half of the dried oregano, thyme, and smoked paprika. Trust me, seasoning the chicken well at this stage makes all the difference in flavor.
3. Marry the Potatoes and Garlic
In a bowl, toss the baby potatoes with olive oil, minced garlic, the remaining oregano, thyme, and paprika, along with a good pinch of salt and pepper. Get in there with your hands to make sure everything is evenly coated. The garlic will get all roasty and fragrant in the oven… I can already smell it, can’t you?
4. Get Ready to Roast
Spread the seasoned potatoes around the edges of your skillet or baking sheet, leaving space in the center for the chicken. Place the chicken thighs in the middle, making sure they are skin-side up (even if there’s no skin, just imagine it—it’s the top side). You want the potatoes around the edges to ensure they roast evenly and get nice and crispy.
5. Add the Parmesan Goodness
Sprinkle half of the parmesan cheese over both the chicken and potatoes. The cheese will melt and form that irresistible, slightly crispy crust as it bakes—yum! You’ll add the rest of the cheese later, so don’t use it all just yet.
6. Roast to Perfection
Pop everything into the oven and roast for about 25-30 minutes. If you’re using chicken breasts instead of thighs, check them a little sooner to make sure they don’t dry out. The potatoes should be fork-tender, and the chicken should be golden on top. Now, here’s a tip: If you want even more crispiness, switch your oven to broil for the last 2-3 minutes. But watch it like a hawk! Things go from golden to burnt quicker than you’d think.
7. Finish with Flavor
Once out of the oven, immediately sprinkle the remaining parmesan over the hot chicken and potatoes. The residual heat will melt the cheese just slightly—creating this cheesy, garlicky magic. If you’re feeling fancy, sprinkle over some fresh parsley and squeeze a little lemon juice on top. That touch of brightness takes everything to the next level.
Serving Suggestions
This Garlic Parmesan Chicken and Potatoes is a meal on its own, but it also plays nicely with a simple green salad on the side or some roasted vegetables (if you’re in the mood to squeeze in some more greens). Sometimes, we like to serve it with a side of steamed green beans tossed in a little butter and lemon zest.
Variations & Tips
- No Parmesan? You can substitute Pecorino Romano for an even sharper flavor, or even use shredded mozzarella for a melty, gooey finish.
- Herbs, Herbs, Herbs. Fresh herbs work beautifully here. If you have rosemary, thyme, or even a little sage lying around, chop them up and add them to the potato mix before roasting.
- Spice It Up. If you like a bit of heat, add some red pepper flakes to the seasoning mix. The gentle spice plays so well with the garlic and parmesan.
Leftovers (if you have any!)
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet to bring back that crispiness, or pop them under the broiler for a couple of minutes. And honestly? These potatoes make the best breakfast hash the next morning—just toss them in a pan with some eggs, and you’re set.
So there you have it—Garlic Parmesan Chicken and Potatoes that’s easy, comforting, and packed with flavor. Give this one a try the next time you’re craving something simple yet oh-so-satisfying. And if you do, let us know how it goes. We love hearing about your kitchen adventures! 🍗🥔🧄🧀
Enjoy, and happy cooking!
