Description
This garlic parmesan chicken and potatoes one-pan dinner is packed with flavor and perfect for busy weeknights. Juicy, tender chicken and crispy baby potatoes are roasted together with garlic, Parmesan, and herbs for a no-fuss meal that delivers big comfort with minimal cleanup.
Ingredients
- 4 boneless or bone-in chicken thighs or breasts
- 1½ lbs baby potatoes, halved or quartered
- 3 tbsp olive oil (divided)
- 4 cloves garlic, minced (divided)
- ½ cup grated Parmesan cheese (divided)
- 1½ tsp Italian seasoning
- 1 tsp paprika
- Salt and black pepper, to taste
- Optional: chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- In a bowl, toss potatoes with 1½ tbsp olive oil, half the garlic, ¼ cup Parmesan, 1 tsp Italian seasoning, paprika, salt, and pepper.
- Spread potatoes on one side of the baking sheet.
- In the same bowl, toss chicken with remaining olive oil, garlic, ¼ cup Parmesan, and remaining seasoning.
- Place chicken on the other side of the pan, spacing out pieces.
- Bake for 35–40 minutes, flipping potatoes halfway through and basting chicken with pan juices.
- Check that chicken reaches an internal temp of 165°F (74°C) and potatoes are golden.
- Garnish with fresh parsley and serve hot.
Notes
- Sweet potatoes or mixed-color potatoes can be used for variety.
- Add green beans or broccoli halfway through for a complete meal.
- Try lemon zest or red pepper flakes for added brightness or heat.
- Great for meal prep—just reheat in the oven or air fryer.
