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One-Pan Garlic Parmesan Chicken and Potatoes

A white bowl filled with golden brown garlic parmesan chicken and roasted baby potatoes, topped with grated cheese and parsley.
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Make this easy, one-pan Garlic Parmesan Chicken and Potatoes for a satisfying weeknight dinner. You get juicy chicken and flavorful roasted potatoes with minimal cleanup.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1.5 lbs baby potatoes, halved or quartered
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 0.5 teaspoon black pepper, divided
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 0.5 cup grated Parmesan cheese, divided
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Spread the potatoes in a single layer on the prepared baking sheet.
  3. Roast the potatoes for 15 minutes while you prepare the chicken.
  4. In the same bowl, toss the chicken pieces with the remaining 2 tablespoons of olive oil, 0.5 teaspoon salt, 0.25 teaspoon pepper, Italian seasoning, and garlic powder.
  5. Remove the baking sheet from the oven. Push the partially cooked potatoes to one side of the pan. Add the seasoned chicken to the empty space on the pan.
  6. In a small bowl, mix the minced garlic and 2 tablespoons of the Parmesan cheese. Sprinkle this mixture evenly over the chicken pieces.
  7. Return the pan to the oven and bake for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and lightly browned.
  8. Remove the pan from the oven. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the chicken and potatoes. Let it rest for 5 minutes.
  9. Garnish with fresh parsley before serving.

Notes

  • For crispier potatoes, ensure they are not overcrowded on the pan. Use two sheets if necessary.
  • You can substitute chicken breasts for thighs, but adjust the cooking time slightly to prevent drying out the breasts.
  • This recipe works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://fooddexterity.com/garlic-parmesan-chicken-and-potatoes/