Hey y'all! If you're craving something that's loaded with savory goodness and minimal cleanup, this Garlic Parmesan Chicken and Potatoes (One-Pan Dinner) is about to become your weeknight hero. Juicy Chicken, tender potatoes, and a garlicky Parmesan crust all mingle together in just one roasting pan—making this meal both irresistibly tasty and super convenient. It's comfort food that's guaranteed to bring everyone to the table. Let’s get cooking!
Why You'll Love This
- One-pan magic means nearly no cleanup—perfect for busy nights or lazy weekends!
- The crispy Parmesan topping adds loads of flavor and texture.
- Tender, juicy Chicken paired with perfectly roasted potatoes—what’s not to love?
- Ready in just about 45 minutes, making it ideal for spontaneous family dinners.
- Easily customizable with different veggies or spices you have on hand.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby Yukon Gold potatoes, halved
- 3 tablespoons olive oil
- ⅓ cup grated Parmesan cheese
- 5 cloves garlic, minced
- 1.5 teaspoons dried Italian seasoning
- 1 teaspoon paprika
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1: Prep & Preheat
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet or roasting pan with parchment paper or lightly grease it.
Step 2: Season the Chicken
In a large bowl, combine olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper. Toss the chicken thighs in the marinade until well coated.
Step 3: Toss the Potatoes
Add the halved potatoes to the same bowl, tossing them in any remaining marinade. Arrange the potatoes on the pan, cut side down, with chicken thighs nestled among them, skin-side up.
Step 4: Sprinkle with Parmesan
Generously sprinkle grated Parmesan over the chicken and potatoes, making sure every bite will get some cheesy crunch.
Step 5: Bake to Perfection
Roast in the preheated oven for 40-45 minutes, or until the chicken is golden, juices run clear, and potatoes are tender and crisp at the edges. For extra golden skin, broil for the last 2-3 minutes—watching closely.
Step 6: Finish & Serve
Remove from oven and garnish with fresh parsley. Serve hot and enjoy!
Notes
- Pat the chicken dry before marinating for extra crispy skin.
- Slice thicker potatoes to ensure they cook evenly with the chicken.
- If using boneless chicken, reduce baking time by 8-10 minutes.
Variations
- Lemon-Herb: Add zest of one lemon plus 1 tablespoon of fresh lemon juice to the marinade for a zesty twist.
- Veggie-Packed: Toss in chunks of bell pepper, carrot, or zucchini with the potatoes.
- Spicy Kick: Mix ½ teaspoon of crushed red pepper flakes into the marinade for a spicy version.
Required Equipment
- Large rimmed baking sheet or roasting pan
- Mixing bowl
- Measuring spoons and cups
- Chef’s knife and cutting board
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for best results, or microwave individual portions until heated through.
Serving Suggestions & Pairings
- Serve with a crisp green salad or steamed green beans for a complete meal.
- Warm crusty bread is perfect for soaking up the garlicky juices.
- Pair with a light white wine like Pinot Grigio or a non-alcoholic sparkling lemonade.
Pro Tips for Best Results
- For extra flavor, let the chicken marinate in the olive oil-garlic mixture for 15-30 minutes before baking.
- Don’t overcrowd the pan—arrange everything in a single layer for even roasting.
- Finish with a quick broil for extra crispy, golden skin and cheesy topping.
FAQ
Can I use boneless, skinless chicken breasts?
Yes! Just reduce the baking time to 25-30 minutes and check for doneness (internal temp of 165°F).
Can I make this dairy-free?
Absolutely—omit the Parmesan or swap in your favorite dairy-free cheese alternative.
What potatoes work best?
Baby Yukon Golds or red potatoes are ideal—they get creamy inside and crisp outside when roasted.
Total prep time: 10 minutes
Cook time: 40-45 minutes
Total time: 55 minutes
Ingredients
- 4 boneless skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
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2In a large bowl, toss the halved potatoes with 2 tablespoons olive oil, half the minced garlic, half the Parmesan cheese, Italian herbs, paprika, salt, and pepper.
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3Spread potatoes evenly on the baking sheet. Nestle chicken breasts among the potatoes.
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4Drizzle remaining 1 tablespoon olive oil over the chicken. Sprinkle with the rest of the minced garlic, Parmesan cheese, additional salt, and pepper.
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5Bake for 35 minutes, or until the chicken is cooked through and potatoes are golden and tender.
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6Garnish with fresh parsley before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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