Description
This Garlic Parmesan Chicken and Potatoes recipe is a flavorful and easy one-pan dinner combining juicy, crispy chicken thighs with tender roasted baby potatoes. Coated in a savory blend of Parmesan, garlic, and herbs, this dish makes for a perfect comforting meal that requires minimal cleanup and cooks in under an hour.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/6 cup grated Parmesan cheese (half of 1/3 cup)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
Potatoes
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/6 cup grated Parmesan cheese (remaining half)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes evenly.
- Mix Seasoning: In a bowl, combine Parmesan cheese, paprika, dried oregano, salt, black pepper, and optional red pepper flakes to create a flavorful seasoning blend.
- Prepare Chicken: Pat the chicken thighs dry with paper towels. Rub them with 1 tablespoon of olive oil, then season with half of the Parmesan seasoning mixture, making sure each piece is coated well.
- Season Potatoes: In a separate bowl, toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, minced garlic, and the other half of the Parmesan seasoning mixture until evenly coated.
- Arrange: Spread the seasoned chicken thighs and potatoes evenly in a single layer on a baking sheet or a large oven-safe skillet, ensuring enough space for even cooking.
- Bake: Place the baking sheet/skillet in the oven and cook for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Broil (Optional): For extra crispy skin and potatoes, broil on high for an additional 2-3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven, garnish with freshly chopped parsley, and serve hot for a delicious one-pan meal.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture, but skinless or boneless can be used if preferred with adjusted cooking times.
- If you don’t have baby potatoes, regular potatoes cut into bite-sized pieces work well.
- Make sure not to overcrowd the pan for even roasting and crispiness.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F (75°C).
- Optional red pepper flakes add a subtle heat, omit if you prefer a milder flavor.
- Broiling is optional but recommended for extra crisp skin on the chicken.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or stovetop for best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
