- Perfect weeknight dinner that combines juicy chicken thighs with crispy potatoes
- Everything cooks on one sheet pan for minimal cleanup
- Rich garlic-parmesan flavor infuses both the chicken and potatoes
- Customize with vegetables you already have in your fridge
Why You’ll Love This Garlic Parmesan Chicken and Potatoes Recipe
Tired of boring chicken dinners that take too much time? This garlic parmesan chicken and potatoes recipe solves your weeknight cooking struggles.
The secret is the simple garlic-parmesan mixture that coats both the chicken and potatoes, creating a harmonious flavor that’s impossible to resist.
Best of all, everything roasts together on a single sheet pan, meaning less cleanup and more time to enjoy your meal.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 485 | – |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Carbohydrates | 32g | 11% |
| Fiber | 3g | 12% |
| Sodium | 650mg | 27% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 15mg | 25% |
| Calcium | 180mg | 18% |
| Iron | 2.5mg | 14% |
Based on a 2,000 calorie diet
What You’ll Need
Ingredients (Serves 4)
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs (bone-in, skin-on) | 8 (about 2 lbs) | Pat dry before seasoning |
| Baby potatoes | 1½ lbs | Cut larger ones in half |
| Olive oil | ¼ cup | Extra virgin preferred |
| Butter (melted) | 2 tbsp | Unsalted |
| Garlic | 6 cloves | Minced |
| Parmesan cheese | ¾ cup | Freshly grated |
| Italian seasoning | 1 tbsp | |
| Paprika | 1 tsp | |
| Salt | 1 tsp | |
| Black pepper | ½ tsp | Freshly ground |
| Fresh parsley | 2 tbsp | Chopped, for garnish |
| Lemon | 1 | Cut into wedges for serving |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large sheet pan | For roasting chicken and potatoes |
| Parchment paper | Optional, for easier cleanup |
| Mixing bowls | For seasoning mixtures |
| Measuring cups/spoons | For precise measurements |
| Meat thermometer | To check chicken doneness |
| Tongs | For flipping chicken |
| Spatula | For serving |
Possible Substitutions
- Chicken breasts can replace thighs (reduce cooking time by 5-7 minutes)
- Red potatoes or Yukon gold work instead of baby potatoes
- Dried herbs can substitute for Italian seasoning (½ tsp each of dried basil, oregano, and thyme)
- Romano cheese works in place of parmesan
- Garlic powder (1 tbsp) can replace fresh garlic in a pinch
Step-by-Step Instructions
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4
Preparation Phase
- Preheat your oven to 425°F (220°C).
- Turn on your oven and set it to 425°F.
- Position the rack in the middle of the oven (not too high, not too low).
- Allow 10-15 minutes for your oven to fully preheat before baking.
- TIP: An oven thermometer can help ensure your oven temperature is accurate.
- Prepare the baking sheet.
- Choose a large sheet pan, ideally 18×13 inches (half-sheet size).
- Line it with parchment paper for easier cleanup.
- If you don’t have parchment paper, lightly brush the pan with 1-2 teaspoons of olive oil.
- BEGINNER TIP: Avoid using wax paper—it’s not oven-safe and will smoke.
- Prepare the chicken thighs.
- Remove chicken from packaging and place on a plate or cutting board.
- Using paper towels, thoroughly pat each chicken thigh dry on all sides.
- If there’s excess skin hanging off the thighs, trim it with clean kitchen scissors.
- Check for any small feathers and remove them if present.
- Let chicken sit at room temperature for 15 minutes for even cooking.
- SAFETY NOTE: Always wash hands with soap after handling raw chicken.
- Prepare the potatoes.
- Place potatoes in a colander and rinse under cool running water.
- Scrub gently with a clean vegetable brush to remove any dirt.
- For baby potatoes around 1-2 inches in diameter, leave whole.
- Cut any larger potatoes in half or quarters to match the size of the smaller ones.
- Use paper towels to pat the potatoes completely dry.
- TIP: Wet potatoes won’t crisp up as well, so make sure they’re very dry.
- Mince the garlic.
- Separate 6 garlic cloves from the head.
- Place a clove on a cutting board and lay the flat side of a wide knife on top.
- Gently press down with the heel of your hand to crush the clove.
- Remove and discard the papery skin.
- Chop the garlic into small pieces, then run your knife back and forth through the pieces until they’re finely minced.
- Repeat with all garlic cloves.
- BEGINNER TIP: Pre-minced garlic from a jar can save time (use 2 tablespoons).
- Grate the parmesan cheese.
- If using a block of parmesan, grate ¾ cup using the small holes of a box grater.
- Measure after grating, not before.
- If using pre-grated parmesan, use ¾ cup.
- TIP: Freshly grated parmesan tastes better than pre-grated.
- Prepare the garlic-parmesan mixture.
- Find a large mixing bowl.
- Add ¼ cup olive oil and 2 tablespoons melted butter.
- Add all the minced garlic.
- Measure and add ½ cup of the grated parmesan (save ¼ cup for later).
- Add 1 tablespoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
- Stir with a fork or whisk until all ingredients are well combined.
- BEGINNER TIP: If mixture seems too thick, add 1 more tablespoon of olive oil.
Assembly Steps
- Season the potatoes.
- Get a medium-sized bowl.
- Place all the prepared potatoes in this bowl.
- Using a measuring cup or large spoon, pour about half of the garlic-parmesan mixture over the potatoes.
- With clean hands or a large spoon, toss the potatoes until they’re completely coated on all sides.
- Make sure the mixture gets into any cracks or cuts in the potatoes.
- TIP: The bowl should be large enough to allow tossing without spilling.
- Season the chicken.
- Place all chicken thighs in the large bowl with the remaining garlic-parmesan mixture.
- Use your hands (with gloves if preferred) to massage the mixture onto each piece.
- Lift the skin slightly without detaching it and push some of the mixture under the skin.
- Coat both sides of each thigh thoroughly.
- Let the chicken sit in the mixture for 5 minutes to absorb flavors.
- SAFETY TIP: Wash hands thoroughly after handling raw chicken.
- Arrange food on the baking sheet.
- Place each seasoned chicken thigh on one side of the baking sheet, skin-side up.
- Space them evenly, not touching each other.
- On the other side of the pan, arrange the seasoned potatoes in a single layer.
- Make sure nothing is overlapping or crowded together.
- If your pan seems too full, use two pans to avoid overcrowding.
- BEGINNER TIP: Overcrowding prevents proper browning and crisping.
Cooking Phase
- Begin baking.
- Place the sheet pan in the preheated oven.
- Set a timer for 20 minutes.
- During this time, don’t open the oven door as heat will escape.
- TIP: Turn on the oven light if available to check progress without opening the door.
- Flip the potatoes mid-cooking.
- After 20 minutes, carefully remove the pan from the oven.
- Close the oven door to maintain temperature.
- Using a spatula, flip each potato piece to the other side.
- Leave the chicken skin-side up—do not flip the chicken.
- BEGINNER WARNING: The pan and food will be very hot! Use oven mitts.
- Continue cooking.
- Return the pan to the oven.
- Set a timer for 10 minutes.
- After 10 minutes, check for doneness (next step).
- TIP: Different ovens cook at different rates, so start checking at 10 minutes.
- Check for doneness.
- Insert a meat thermometer into the thickest part of the largest chicken thigh.
- Avoid touching the bone with the thermometer.
- Chicken is done when the thermometer reads 165°F (74°C).
- Test if potatoes are done by inserting a fork—it should slide in easily.
- If the chicken is done but potatoes aren’t, transfer chicken to a plate and continue cooking potatoes.
- If more cooking time is needed for both, return to the oven for 5-minute intervals.
- BEGINNER TIP: Never serve undercooked chicken—165°F is the safe minimum temperature.
Finishing Steps
- Add the final parmesan topping.
- Once everything is cooked through, take the pan out of the oven.
- Sprinkle the remaining ¼ cup of parmesan cheese evenly over both chicken and potatoes.
- Return to the oven for 2-3 minutes, just until cheese melts.
- TIP: Watch closely to prevent burning the cheese.
- Add the finishing touches.
- While the dish is finishing, wash and chop the fresh parsley.
- Wash the lemon and cut it into 8 wedges.
- BEGINNER TIP: Remove any visible seeds from the lemon wedges.
- Rest before serving.
- Remove the pan from the oven and place on a heat-resistant surface.
- Let the chicken rest for 5 minutes—this keeps the meat juicy.
- Sprinkle the chopped parsley evenly over everything.
- TIP: Resting meat is a crucial step that many beginners skip. Don’t rush it!
- Serve the meal.
- Use tongs to transfer chicken thighs to plates.
- Use a spatula to serve potatoes alongside the chicken.
- Place 2 lemon wedges on each plate.
- Instruct everyone to squeeze lemon over their chicken just before eating.
- Serve immediately while hot.
- PRESENTATION TIP: Serve on warm plates for a restaurant-quality experience.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Chicken skin not crispy | Oven not hot enough | Use the broiler for 1-2 minutes at the end |
| Potatoes not cooked through | Cut too large or oven too cool | Cut smaller next time; continue cooking at 425°F |
| Garlic burning | Pieces too small or oven too hot | Mince garlic larger; lower oven to 400°F |
| Dry chicken | Overcooked | Use a meat thermometer; remove at 165°F |
| Uneven cooking | Overcrowded pan | Use a larger pan or two separate pans |
Variations & Substitutions
Vegetable Additions
Add these vegetables to the sheet pan during the last 15 minutes of cooking:
- Asparagus spears (trimmed)
- Cherry tomatoes (halved)
- Bell peppers (sliced)
- Broccoli florets (small pieces)
Flavor Twists
- Lemon Herb: Add 2 tablespoons lemon zest to the garlic-parmesan mixture
- Spicy: Add ½ teaspoon red pepper flakes for heat
- Rosemary Garlic: Replace Italian seasoning with 2 tablespoons fresh rosemary
- Honey Garlic: Add 2 tablespoons honey to the garlic-parmesan mixture
Storage & Reheating
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze portions in freezer-safe containers for up to 3 months
- Note: Potatoes may change texture slightly when frozen
Reheating
- Oven: Reheat at 350°F for 10-15 minutes until warmed through
- Microwave: Heat for 1-2 minutes, though skin won’t remain crispy
- Air Fryer: 3-4 minutes at 350°F for the crispiest results
Safety Notes & Tips
Food Safety
- Always cook chicken to 165°F (74°C) internal temperature
- Don’t leave cooked chicken at room temperature for more than 2 hours
- Use separate cutting boards for raw chicken and other ingredients
Pro Tips
- For extra crispy potatoes: Parboil them for 5 minutes before seasoning
- Perfect skin: Make sure chicken is completely dry before seasoning
- Even cooking: Make sure all potato pieces are roughly the same size
- Make ahead: Prepare the garlic-parmesan mixture up to 2 days in advance
- Cold spots: Rotate the pan halfway through cooking if your oven heats unevenly
Enjoy this simple yet flavor-packed dinner that’s perfect for busy weeknights or weekend gatherings!
