Garlic Parmesan Chicken and Potatoes
A flavorful and crispy garlic Parmesan chicken with roasted baby potatoes, all baked to perfection in a buttery garlic sauce. A comforting one-pan meal!
Equipment
- Baking sheet
- Mixing bowls
- Knife
- Cutting board
- Small saucepan
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs Or boneless, skinless if preferred.
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 3 cloves garlic Minced.
- 2 tbsp olive oil
- 1 tbsp unsalted butter Melted.
For the Potatoes
- 1.5 lbs baby potatoes Halved, or use Yukon Gold potatoes cubed.
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
For the Garlic Parmesan Sauce
- 3 tbsp unsalted butter Melted.
- 3 cloves garlic Minced.
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes Optional, for spice.
- ½ cup Parmesan cheese Freshly grated.
- 2 tbsp fresh parsley Chopped, for garnish.
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Pat the chicken dry. In a small bowl, mix salt, black pepper, paprika, Italian seasoning, and minced garlic. Rub onto the chicken. Drizzle with olive oil and melted butter.
- In a separate bowl, toss the halved baby potatoes with olive oil, salt, black pepper, garlic powder, and paprika until well coated.
- Arrange the seasoned chicken on one side of the baking sheet and the potatoes on the other side.
- Bake for 35–45 minutes, flipping the potatoes halfway through, until the chicken is golden brown and crispy, and the potatoes are tender.
- Mix melted butter, minced garlic, oregano, thyme, and red pepper flakes in a small bowl. Drizzle over the chicken and potatoes.
- Sprinkle with grated Parmesan and return to the oven for 5 more minutes until cheese melts.
- Garnish with fresh parsley and serve hot with a side of salad or crusty bread.