Garlic Parmesan Chicken and Potatoes
A comforting one-pan dinner featuring crispy chicken and tender potatoes in a rich garlic Parmesan sauce, perfect for weeknight meals.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
- 1/4 cup olive oil
- 4 tbsp unsalted butter, melted
- 6 cloves garlic, minced
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/4 tsp red pepper flakes, optional
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place the chopped chicken and potatoes into a large mixing bowl.
- In a separate small bowl, whisk together the melted butter, olive oil, minced garlic, grated Parmesan, dried parsley, oregano, thyme, salt, pepper, and red pepper flakes to create the sauce.
- Pour the garlic Parmesan sauce over the chicken and potatoes, and toss until thoroughly coated.
- Spread the chicken and potatoes in a single layer on the prepared baking sheet with ample space between pieces.
Cooking
- Bake for 30-35 minutes, flipping halfway through, until the chicken reaches 165°F (74°C) and the potatoes are golden and tender.
- Garnish with fresh parsley and additional Parmesan cheese before serving.
Notes
Avoid overcrowding the baking sheet to ensure even roasting. Taste and adjust seasoning before baking. Store leftovers in an airtight container for up to 3 days.