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Easy Garlic Parmesan Chicken and Potatoes

Easy Garlic Parmesan Chicken and Potatoes

A simple, flavorful one-pan dinner featuring tender chicken thighs baked with crispy potatoes and coated in a rich garlic parmesan sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 1.5 lbs Boneless, skinless chicken thighs Cut into 1.5-inch pieces
  • 1.5 lbs Baby potatoes Halved or quartered
  • 1 large Onion Cut into wedges
  • 3 tablespoons Olive oil
  • 1 teaspoon Dried Italian herbs
  • 1 teaspoon Salt Or to taste
  • 0.5 teaspoon Black pepper
For the Garlic Parmesan Sauce
  • 4 cloves Garlic Minced
  • 0.5 cup Grated Parmesan cheese
  • 1 tablespoon Fresh parsley Chopped, for garnish

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the chicken pieces, halved potatoes, and onion wedges. Drizzle with 3 tablespoons of olive oil. Sprinkle with Italian herbs, salt, and black pepper. Toss everything together until evenly coated.
  3. Spread the coated chicken and potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and crisping.
  4. Roast for 25 minutes. While roasting, mince the garlic. After 25 minutes, remove the pan from the oven and sprinkle the minced garlic evenly over the chicken and potatoes.
  5. Return the pan to the oven and bake for another 10 minutes, or until the potatoes are tender and the chicken is cooked through (internal temperature 165°F or 74°C).
  6. Remove the pan from the oven. Immediately sprinkle the grated Parmesan cheese over the hot chicken and potatoes. The residual heat will melt the cheese slightly. Toss gently on the sheet pan to coat. Garnish with fresh parsley before serving.

Notes

For extra crispy potatoes, you can parboil them for 5 minutes before tossing with oil and seasoning. If you prefer breasts over thighs, ensure they are cut into uniform pieces for even cooking.