Garlic Parmesan Chicken and Potatoes Recipe

Introduction

This Garlic Parmesan Chicken and Potatoes recipe is a comforting and flavorful one-pan meal that’s perfect for busy weeknights. Tender chicken and crispy roasted potatoes are coated with a savory garlic butter and Parmesan finish that will have everyone asking for seconds.

Ingredients

• For the Chicken:
• 1 ½ lbs boneless skinless chicken breasts or thighs, cut into large chunks
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• For the Potatoes:
• 1 ½ lbs baby potatoes, halved (or Yukon Gold, chopped)
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• For the Garlic Parmesan Finish:
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• ¾ cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
2. Step 2: In a bowl, toss the chicken pieces with olive oil, salt, black pepper, paprika, Italian seasoning, and garlic powder. Set aside.
3. Step 3: In a separate bowl, toss the halved potatoes with olive oil, salt, black pepper, paprika, and dried parsley until evenly coated.
4. Step 4: Spread the seasoned potatoes evenly in the prepared baking dish. Nestle the seasoned chicken pieces among the potatoes.
5. Step 5: Bake uncovered for 30 minutes, stirring the potatoes once halfway through to ensure even roasting.
6. Step 6: While the chicken and potatoes bake, mix melted butter and minced garlic in a small bowl to create the garlic butter.
7. Step 7: Remove the baking dish from the oven. Drizzle the garlic butter evenly over the chicken and potatoes, then sprinkle generously with grated Parmesan cheese.
8. Step 8: Return the dish to the oven and bake for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
9. Step 9: Sprinkle with chopped fresh parsley if desired and serve hot.

Tips & Variations

• Use chicken thighs for a juicier, more flavorful result. They also tend to stay tender during roasting.
• Swap baby potatoes for fingerlings or red potatoes for a different texture.
• Add a splash of lemon juice over the finished dish for a bright, fresh contrast.
• For extra crispiness, broil the dish for 2–3 minutes after the final bake—watch closely to avoid burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the chicken moist and the potatoes crisp. Avoid microwaving if possible, as it can make the potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and food safety. If using frozen chicken, thaw completely before seasoning and baking.

How do I know when the chicken is fully cooked?

The chicken is safely cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check the thickest piece for doneness.