Garlic Parmesan Chicken and Potatoes – Easy Sheet Pan Dinner for Family

What’s the deal with this dish?

Okay, so I discovered this recipe during one of those “what the heck am I gonna make for dinner tonight” moments. You know the ones – it’s 5 PM, everyone’s hangry, and you’ve got a fridge full of random ingredients but no actual plan. This sheet pan dinner literally saved my sanity! It’s chicken and potatoes roasted together with enough garlic and parmesan to make your kitchen smell like heaven. Plus, everything cooks on ONE pan, which means less dishes to wash later. Win-win!

Why You’ll Love This Recipe

Trust me, this is about to become your new weeknight hero:

• One Pan Wonder: Seriously, everything goes on one sheet pan. Less cleanup = more time for Netflix.
• Family Approved: Even my picky teenager devours this without complaining (and that’s saying something).
• Foolproof: You literally just dump everything on a pan and let the oven do the work.
• Crispy Perfection: The chicken gets golden and crispy while the potatoes turn all fluffy inside and crispy outside.
• Flavor Bomb: Garlic, parmesan, and herbs make everything taste like you actually know what you’re doing in the kitchen.
• Customizable: Hate Brussels sprouts? Throw in some broccoli instead. Want more veggies? Go for it!
• Meal Prep Friendly: Makes great leftovers for lunch the next day.

The Good Stuff You’ll Need

For the Chicken and Potatoes:

• 6-8 chicken thighs (bone-in, skin-on – trust me, they stay juicier than breasts)
• 2 lbs baby potatoes, halved (or quartered if they’re huge)
• 6-8 cloves garlic, minced (or more if you’re like me and believe garlic is a food group)
• 1/2 cup olive oil (the good stuff, not the cheap cooking oil)
• 1 cup freshly grated Parmesan cheese (please don’t use the stuff in the green can)
• 2 teaspoons Italian seasoning (or make your own with oregano, basil, and thyme)
• 1 teaspoon garlic powder (because we’re going ALL IN on the garlic)
• 1 teaspoon onion powder
• 1 teaspoon paprika (adds a nice color and subtle smokiness)
• Salt and freshly cracked black pepper (to taste, but be generous)
• 2 tablespoons fresh parsley, chopped (for that pop of color at the end)

Optional Add-Ins (because why not?):

• 1 cup Brussels sprouts, halved
• 1 red onion, cut into wedges
• 1 bell pepper, sliced
• Cherry tomatoes (add these in the last 15 minutes so they don’t turn to mush)

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Let’s Do This

Prep Time (10 minutes – seriously, that’s it):

1. Preheat your oven to 425°F (220°C). This is important – we want that high heat to get everything crispy and delicious.
2. Prep your sheet pan: Line a large sheet pan (or two smaller ones if you’re feeding a crowd) with parchment paper. Makes cleanup easier and prevents sticking.
3. Prep the potatoes: Wash and halve your baby potatoes. If some are way bigger than others, quarter the big ones so everything cooks evenly. Nobody wants burnt little potatoes and raw huge ones.
4. Season the chicken: Pat the chicken thighs dry with paper towels (this is KEY for crispy skin). Season both sides generously with salt and pepper.

The Magic Happens (5 minutes of work):

5. Make the garlic parmesan mixture: In a large bowl, mix together the minced garlic, olive oil, half the Parmesan cheese, Italian seasoning, garlic powder, onion powder, and paprika. It should look like a chunky, garlicky paste.
6. Toss the potatoes: Add the halved potatoes to the bowl with the garlic mixture. Toss everything together until the potatoes are well coated. Season with salt and pepper.
7. Arrange on the pan: Spread the seasoned potatoes on your prepared sheet pan, cut-side down (this helps them get crispy). Leave space for the chicken pieces.
8. Add the chicken: Place the seasoned chicken thighs on the pan, skin-side up. Don’t overcrowd – the chicken should have some breathing room.
9. Final touches: Drizzle any remaining garlic mixture over the chicken. Sprinkle the remaining Parmesan cheese over everything because more cheese is always the answer.

Into the Oven (35-40 minutes):

10. Roast away: Pop that pan in the oven for 35-40 minutes, or until the chicken reaches an internal temp of 165°F (74°C) and the skin is golden and crispy. The potatoes should be tender when poked with a fork.
11. Optional veggie add: If you’re adding cherry tomatoes or other quick-cooking veggies, toss them on during the last 15 minutes of cooking.
12. Let it rest: Once everything’s done, let it rest for about 5 minutes. This gives the juices time to redistribute in the chicken.
13. Garnish and serve: Sprinkle with fresh chopped parsley and maybe a little extra Parmesan if you’re feeling fancy.

Serving Suggestions

This dish is pretty complete on its own, but here are some ideas to round out the meal:

• Keep it simple: Serve with a crisp green salad and some crusty bread to soak up all those delicious pan juices.
• Mediterranean vibes: Add a side of tzatziki or Greek yogurt mixed with herbs for dipping.
• Comfort food mode: Steam some green beans or broccoli on the side. The kids will eat their veggies when everything tastes this good.
• Wine pairing: A nice Pinot Grigio or Chardonnay pairs beautifully with the garlic and parmesan flavors.
• Bread situation: Garlic bread is overkill (but also amazing), or go with a simple dinner roll to soak up the pan drippings.

Switch It Up

Got the basic recipe down? Here are some fun variations:

• Lemon Herb Version: Add lemon zest and fresh thyme to the garlic mixture. Squeeze fresh lemon juice over everything before serving.
• Spicy Kick: Add red pepper flakes to the seasoning mix and use hot paprika instead of regular.
• Herb Garden: Use fresh rosemary, thyme, and oregano instead of dried Italian seasoning. Just chop them finely.
• Bacon Lovers: Crumble some cooked bacon over the top in the last 10 minutes of cooking.
• Different Proteins: This works great with bone-in pork chops or even thick salmon fillets (just adjust the cooking time).
• Sweet Potato Swap: Use sweet potatoes instead of regular potatoes. They’ll caramelize beautifully with the garlic and parmesan.

Make-Ahead Magic

• Prep the night before: You can season the chicken and prep the potato mixture the night before. Just store everything separately in the fridge and assemble on the pan when you’re ready to cook.
• Freezer friendly: The seasoned (but uncooked) chicken and potatoes can be frozen in a freezer bag for up to 3 months. Thaw completely before cooking and add a few extra minutes to the cooking time.
• Leftover game: This reheats beautifully in the oven at 350°F for about 10-15 minutes. The chicken stays juicy and the potatoes crisp back up.

Troubleshooting Tips

• Chicken skin not crispy enough? Make sure you patted it dry before seasoning, and don’t overcrowd the pan. If needed, turn on the broiler for the last 2-3 minutes.
• Potatoes not cooking evenly? Make sure they’re all roughly the same size. If some are still hard, cover the pan with foil and cook for another 10 minutes.
• Everything’s browning too fast? Lower the oven temp to 400°F and add a few more minutes to the cooking time.
• Want more flavor? Don’t be shy with the salt and pepper, and make sure you’re using fresh garlic, not the pre-minced stuff from a jar.

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Questions People Actually Ask

Q: Can I use chicken breasts instead of thighs?
A: Sure, but they’ll cook faster and can dry out easier. I’d recommend pounding them to an even thickness and checking for doneness around the 25-minute mark.

Q: What if I don’t have baby potatoes?
A: Regular potatoes work fine! Just cut them into 1-inch chunks. Yukon Gold or red potatoes work best – russets tend to fall apart.

Q: My family doesn’t like garlic. Can I dial it back?
A: Of course! Start with 2-3 cloves of fresh garlic and skip the garlic powder. You can always add more next time if they’re okay with it.

Q: Is there a way to make this dairy-free?
A: Absolutely! Use nutritional yeast instead of Parmesan cheese. It gives a similar umami flavor without the dairy.

Q: How do I know when the chicken is done without a thermometer?
A: The juices should run clear when you pierce the thickest part with a knife, and the skin should be golden brown and crispy. When in doubt, cut into the thickest piece – no pink means it’s done.

Q: Can I add other vegetables?
A: Totally! Just keep in mind cooking times. Hard veggies like carrots should go in with the potatoes, while softer ones like zucchini or bell peppers should be added in the last 20 minutes.

Q: This looks like a lot of oil. Can I use less?
A: The oil helps everything get crispy and carries the flavors, but you can cut it back to 1/3 cup if you’re watching calories. Just make sure everything still gets coated.

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