There’s nothing better than a flavorful, fuss-free meal that cooks in one pan—especially when it’s this Garlic Parmesan Chicken and Potatoes recipe. Juicy, golden-brown chicken thighs roast alongside crispy baby potatoes, all coated in a savory garlic-Parmesan butter sauce. It’s a crowd-pleasing dinner that’s easy enough for weeknights but impressive enough for guests. Plus, cleanup is a breeze! Ready in under an hour, this dish delivers restaurant-quality flavor with minimal effort.
Why You’ll Love This Recipe
- One-pan magic – No piles of dishes to wash!
- Crispy & juicy – Perfectly roasted chicken with golden skin and tender potatoes.
- Bold flavors – Garlic, Parmesan, and Italian seasoning create an irresistible combo.
- Meal prep friendly – Leftovers taste just as good the next day.
- Versatile – Swap herbs or add veggies like asparagus or carrots.
This recipe stands out because the Parmesan coating forms a crispy crust on the chicken, while the potatoes soak up all the delicious garlic butter. It’s a guaranteed family favorite!
Ingredients Needed
For the Chicken & Potatoes:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved (Yukon Gold or red potatoes work too)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese (freshly grated melts best)
- 1 tsp Italian seasoning
- ½ tsp paprika (adds a smoky depth)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
For Finishing:
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh parsley, chopped (for garnish)
How to Make Garlic Parmesan Chicken and Potatoes
- Prep & Preheat
- Heat oven to 400°F (200°C). This ensures crispy skin and even cooking.
- Make the Flavor Coating
- In a large bowl, mix olive oil, garlic, Parmesan, Italian seasoning, paprika, salt, and pepper until it forms a paste.
- Coat Chicken & Potatoes
- Add chicken and potatoes to the bowl. Toss well, making sure everything is evenly coated.
- Arrange & Drizzle
- Spread chicken and potatoes on a rimmed baking sheet in a single layer (crowding causes steaming, not crisping).
- Drizzle with melted butter for extra richness.
- Roast to Perfection
- Bake 35–40 minutes, until chicken reaches 165°F (75°C) internally and potatoes are fork-tender.
- Garnish & Serve
- Sprinkle with fresh parsley for a pop of color and freshness.
Serving and Storage Tips
- Serving: Pair with a simple salad or steamed green beans.
- Storage: Keep leftovers in an airtight container for up to 3 days in the fridge.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes to retain crispiness (microwaving makes skin soggy).
Helpful Notes
- For crispier skin: Pat chicken dry before coating.
- No bone-in thighs? Use chicken breasts (adjust time to 25–30 minutes).
- Extra garlic lovers? Add 1–2 more cloves!
Conclusion
This Garlic Parmesan Chicken and Potatoes recipe is a no-fail dinner that’s packed with flavor and easy to customize. Whether you’re cooking for a busy weeknight or a casual gathering, it’s sure to impress.
Did you try it? Rate the recipe below and tag us on Instagram with your creation! What’s your favorite side dish to serve with it?
Frequently Asked Questions (FAQ)
Can I use boneless chicken thighs?
Yes, but reduce cooking time to 25–30 minutes to avoid drying out.
Can I make this ahead?
Prep the coating and chop potatoes in advance, but assemble just before baking for best texture.
How do I make it spicier?
Add ½ tsp red pepper flakes to the seasoning mix.
Can I use dried parsley instead of fresh?
Yes, but use 1 tsp dried parsley (fresh has better flavor).
Why didn’t my potatoes crisp up?
Overcrowding the pan traps steam. Use two baking sheets if needed!
Garlic Parmesan Chicken and Potatoes
Equipment
- Baking Sheet (lined with parchment or foil)
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
- Pastry Brush or Spoon
Ingredients
Main
- 4 bone‑in, skin‑on chicken thighs
- 1 lb baby potatoes halved
Seasoning & Sauce
- 3 tbsp olive oil
- 4 cloves garlic minced
- ½ cup grated Parmesan cheese plus extra for topping
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter melted
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, toss halved baby potatoes with olive oil, salt, pepper, Italian seasoning, and paprika. Spread evenly on one side of the baking sheet.
- Pat chicken thighs dry. In the same bowl, combine garlic, melted butter, Parmesan, olive oil, salt, pepper, Italian seasoning, and paprika. Brush or toss chicken thoroughly in the mixture.
- Arrange chicken thighs skin‑side up beside the potatoes. Sprinkle extra Parmesan over top.
- Bake for 35–40 minutes until chicken reaches 165°F internally and potatoes are golden and crispy. For extra crispiness, broil 2–3 minutes at end. Garnish with chopped parsley before serving.