Hearty Garlic Parmesan Chicken & Potatoes One-Pan (Print Version)
Make crispy Garlic Parmesan Chicken and Potatoes in one pan! Simple, flavorful dinner with tender chicken, roasted potatoes, and savory garlic-parm.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Main Players
01 -
1 ½ lbs boneless, skinless chicken thighs (about 4-6 pieces)
02 -
1 ½ lbs baby red potatoes, quartered (or Yukon Golds)
03 -
2 tbsp olive oil
→ Flavor Powerhouses
04 -
6 cloves fresh garlic, minced
05 -
1/2 cup freshly grated Parmesan cheese, divided
06 -
1/4 cup chicken broth (or water)
07 -
1/2 lemon
→ Herb & Spice Essentials
08 -
1 tsp dried oregano
09 -
1/2 tsp dried thyme
10 -
1 tsp smoked paprika
11 -
1/4 tsp red pepper flakes (optional)
→ Pantry Staples
12 -
1 tsp salt (or to taste)
13 -
1/2 tsp freshly ground black pepper (or to taste)
14 -
2 tbsp fresh parsley, chopped (for garnish)
# Instructions:
01 -
Preheat that oven to a nice hot 400°F (200°C), hon. Grab your largest baking sheet – we’re going one-pan all the way! Wash those baby potatoes and quarter them, or if they’re bigger, cut them into roughly 1-inch pieces. We want them uniform so they cook evenly. This is where I always get a little messy, potatoes flying everywhere. Toss them into a big bowl with half of the olive oil, a good pinch of salt, and a generous crack of black pepper. Spread them out on one half of your prepared baking sheet. Don't overcrowd them, or they’ll steam instead of crisp, and we want crispy!
02 -
Now for the star of the show! Pat your chicken thighs (or breasts) super dry with paper towels. This is crucial for getting that lovely golden crust. In the same bowl you used for the potatoes (no need for extra dishes, right?), toss the chicken with the remaining olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, red pepper flakes (if you’re feeling spicy), and another good pinch of salt and pepper. Really get in there with your hands and make sure every piece is coated. I once forgot to pat the chicken dry, and it was just… sad and soggy. Learn from my mistakes!
03 -
Arrange the seasoned chicken pieces on the other half of your baking sheet, right alongside the potatoes. Try to give everything a little breathing room, so they’re not touching too much. Pour that chicken broth (or water) directly onto the pan, around the chicken and potatoes. This little bit of liquid helps create a delicious, savory pan sauce. Slide that baby into the preheated oven and let it roast for 20 minutes. The smells starting to waft through the kitchen at this point? Pure magic, I swear.
04 -
After 20 minutes, carefully pull the baking sheet out. Using tongs, give the potatoes a good flip and turn the chicken pieces over. Now, for the cheesy goodness! Sprinkle about half of that freshly grated Parmesan cheese evenly over the chicken and potatoes. The cheese will start to melt and get all bubbly and golden. Pop the pan back into the oven and let it continue roasting for another 10-15 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
05 -
Keep an eye on the chicken, ensuring its internal temperature reaches 165°F (74°C). If you like things extra crispy (and who doesn't?), you can turn on the broiler for the last 2-3 minutes, but watch it like a hawk! Parmesan can go from perfectly golden to burnt in a flash, and I’ve learned that lesson the hard way more than once. Just a quick flash under the broiler is all you need for that irresistible crisp.
06 -
Once everything is beautifully cooked and smelling absolutely divine, pull the pan out of the oven. Squeeze that fresh lemon half all over the Garlic Parmesan Chicken and Potatoes – it really brightens up all those rich flavors. Sprinkle generously with fresh chopped parsley. Let it rest for just a couple of minutes on the pan before serving. This allows the juices in the chicken to redistribute, keeping it tender. Dish it up right from the pan, honestly, it’s rustic and delicious!
# Notes:
01 -
Always pat your chicken dry for that crispy skin – it makes all the difference, honestly.
02 -
Reheat leftovers in the oven to bring back that delicious crispness; the microwave just doesn't do it justice.
03 -
Sweet potatoes are a surprisingly delicious swap for regular potatoes, adding a lovely sweetness to the savory dish.
04 -
A squeeze of fresh lemon at the very end brightens all the flavors and cuts through the richness beautifully.
# Tools You'll Need:
01 -
Large baking sheet
02 -
large mixing bowls
03 -
tongs
04 -
meat thermometer (optional)
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 30 g
Protein: 30 g