Garlic Parmesan Chicken Potatoes
This savory one-pan dish features juicy chicken and tender potatoes roasted with garlic, Parmesan, and herbs, delivering crispy texture and rich, flavorful bites every time.
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.