Experience the comforting flavors of this Garlic Parmesan Chicken and Potatoes dish that brings together juicy, herb-infused chicken and tender, crispy baby potatoes in one simple pan. The perfect harmony of garlic and Parmesan cheese creates an irresistible golden crust that’s both savory and satisfyingly crunchy.
This easy, one-pan meal is ideal for busy weeknights yet elegant enough to serve for family dinners or entertaining guests. With aromatic herbs and a subtle smoky twist, it invites warmth and heartiness to your table with minimal effort.
- All-in-one meal that combines protein and starch for a hassle-free dinner.
- Rich garlic and Parmesan flavor with crispy textures that delight every bite.
- Flexible herbs and seasoning options allow easy customization.
- Minimal prep and cleanup thanks to roasting everything on a single pan.
Ingredients
- Bone-in chicken pieces (4 pieces): Choose thighs, drumsticks, or a mix for juicy, flavorful meat that stays moist during roasting.
- Baby potatoes (600–800 g): Halved small potatoes roast evenly and become tender with crispy edges.
- Olive oil (3–4 tablespoons): Provides a luscious coating to crisp the chicken skin and roast potatoes to golden perfection.
- Garlic cloves (4–5 cloves, minced): Fresh minced garlic infuses a fragrant, savory aroma essential to the dish’s signature flavor.
- Grated Parmesan cheese (1/2 cup): Freshly grated Parmesan adds a salty, nutty richness that crisps beautifully on the surface.
- Dried oregano (1 teaspoon): Earthy and slightly bitter herb that complements the chicken’s savoriness.
- Dried basil or Italian seasoning (1 teaspoon): Introduces mild, sweet herbal notes balanced against other spices.
- Smoked paprika (1/2 teaspoon, optional): Adds a subtle smoky warmth and depth that enhances the roasted flavors.
- Salt and freshly ground black pepper: Essential seasonings that enhance and balance all other ingredients.
- Chopped parsley (optional garnish): Fresh herb for a burst of color and bright, fresh flavor contrast.
Instructions
- Preheat the oven to 200 °C (≈ 400 °F)
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Start by setting your oven to the right temperature to ensure even roasting and crispy results. A hot oven helps the chicken skin render fat and turn golden, while the potatoes cook through to tender perfection.
- Combine chicken and potatoes in a large bowl
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Place the bone-in chicken pieces and halved baby potatoes into a large mixing bowl. This allows you room to mix all ingredients thoroughly, ensuring every piece is evenly coated for consistent flavor and texture.
- Season with olive oil, garlic, Parmesan, and herbs
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Drizzle the olive oil over the chicken and potatoes to promote roasting and crispiness. Add minced garlic, grated Parmesan cheese, dried oregano, basil or Italian seasoning, smoked paprika if using, salt, and freshly ground black pepper. Toss gently to coat everything well, melding flavors and encouraging a flavorful crust.
- Arrange chicken and potatoes on a baking sheet
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Spread the coated chicken and potatoes in a single, uncrowded layer on a baking sheet or roasting pan. Proper spacing prevents steaming and helps the exterior crisp and brown evenly for optimal texture.
- Roast for 35–45 minutes, stirring and turning halfway
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Place the pan in the preheated oven and roast. About halfway through, stir the potatoes and carefully turn the chicken for uniform browning and cooking. The chicken is done when it measures 74 °C (165 °F) internally, and the potatoes are soft and golden.
- Finish with extra Parmesan and fresh parsley
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Once roasted, sprinkle additional Parmesan cheese and fresh parsley for a fresh, savory garnish. Serve warm, pairing beautifully with green salad or steamed vegetables for a complete meal.
- Cut potatoes into similar sizes for uniform cooking alongside chicken pieces.
- Broil for the last 2–3 minutes for extra crispiness but watch closely to prevent burning the garlic.
- Thyme or rosemary can be substituted for herbs to vary the flavor profile.
- Leftovers can be refrigerated up to 3 days; reheat gently to preserve crisp texture.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to restore the crispy texture without drying out the chicken or potatoes.
Serving Suggestions
This flavorful dish pairs wonderfully with a simple green salad, steamed seasonal vegetables, or a light coleslaw to balance the richness. Consider serving with a chilled white wine or sparkling water with lemon for a refreshing complement.
- Use bone-in, skin-on chicken pieces for optimal moisture retention and flavor.
- Freshly grated Parmesan melts and crisps better than pre-grated varieties that contain anti-caking agents.
- Don’t overcrowd the pan; space promotes even roasting and deeper caramelization.
- Use a meat thermometer to ensure safe, perfectly cooked chicken every time.
FAQs
- Can I use boneless chicken for this recipe?
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Yes, but boneless chicken cooks faster and can dry out easily, so adjust cooking time accordingly and watch closely to prevent overcooking.
- What if I don’t have baby potatoes?
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You can substitute with regular potatoes cut into small, evenly sized chunks to ensure they roast evenly alongside the chicken.
- Can I prepare this recipe ahead of time?
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You can season and assemble the dish the night before and store it covered in the fridge. Roast fresh just before serving for best texture and flavor.
- Is smoked paprika necessary?
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Smoked paprika is optional but adds a lovely smoky depth. You can omit it or replace it with sweet paprika if unavailable.
- How do I know when the chicken is fully cooked?
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Use a meat thermometer inserted into the thickest part of the chicken; it should read 74 °C (165 °F) to ensure safety and juiciness.
- Can this recipe be made gluten-free?
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Yes, all ingredients listed are naturally gluten-free. Just verify that your Parmesan cheese is labeled gluten-free if you have dietary concerns.
- What sides go best with this dish?
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Light salads, steamed greens, or roasted vegetables complement this hearty main without overpowering its flavors.
Garlic Parmesan Chicken Potatoes
Equipment
- 1 baking sheet or roasting pan
- 1 large mixing bowl
Ingredients
- 4 bone-in chicken pieces thighs, drumsticks, or mix
- 1.3 to 1.7 lb baby potatoes halved
- 3 to 4 tablespoons olive oil
- 4 to 5 cloves garlic minced
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or Italian seasoning
- ½ teaspoon smoked paprika optional
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, toss chicken pieces and halved potatoes with olive oil, garlic, Parmesan, oregano, basil (or Italian seasoning), smoked paprika if used, salt, and pepper until evenly coated.
- Arrange chicken and potatoes in a single layer on a baking sheet or roasting pan, avoiding overcrowding.
- Roast for 35 to 45 minutes, stirring potatoes halfway through and turning chicken once to ensure even browning.
- Check chicken reaches 165°F internal temperature and potatoes are golden and tender.
- Remove from oven, sprinkle with extra Parmesan and chopped parsley if desired, and serve warm.
Notes
- Cut potatoes uniformly for even cooking.
- Broil last 2-3 minutes for extra crispiness.
- Thyme or rosemary are good herb alternatives.
- Store leftovers refrigerated for up to 3 days; reheat gently to maintain crisp texture.
