Name: Garlic Parmesan Chicken and Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 lb baby potatoes, halved; 3 tablespoons olive oil; 4 tablespoons unsalted butter, melted; 4 cloves garlic, minced; 1 teaspoon paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup grated parmesan cheese; 2 tablespoons chopped fresh parsley (optional, for garnish)

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This Garlic Parmesan Chicken and Potatoes recipe brings together juicy oven-baked chicken thighs and crispy baby potatoes, all coated in a buttery garlic parmesan sauce. Everything roasts together in one pan for a simple, comforting dinner that’s full of flavor and easy to clean up afterward.

Garlic Parmesan Chicken and Potatoes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 bone-in, skin-on chicken thighs

1 lb baby potatoes, halved

3 tablespoons olive oil

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon paprika

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

⅓ cup grated parmesan cheese

2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

I preheat the oven to 400°F (200°C).

In a large bowl, I mix the olive oil, melted butter, minced garlic, paprika, thyme, oregano, salt, and black pepper.

I add the chicken thighs and halved baby potatoes, tossing everything well to ensure even coating.

Then, I arrange everything in a single layer on a greased baking sheet or a large baking dish.

I sprinkle the grated parmesan cheese evenly across the chicken and potatoes.

I bake for 40–45 minutes until the chicken is cooked through (165°F or 74°C internally) and the potatoes are golden and tender.

For extra crispiness, I broil it for the last 2–3 minutes.

I finish it off with a sprinkle of fresh parsley before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Calories per serving: Approximately 485 kcal

Variations

I sometimes use boneless, skinless chicken thighs for a quicker bake—just reduce the cooking time by about 10 minutes.

Instead of baby potatoes, I like using sweet potatoes for a sweeter twist.

For extra richness, I add a splash of heavy cream to the butter mixture.

I’ve also thrown in veggies like green beans or carrots to make it a complete one-pan meal.

If I want more kick, I add a pinch of crushed red pepper flakes to the butter mixture.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken and potatoes on a baking sheet and warm them in the oven at 350°F (175°C) for about 10–15 minutes, or until heated through. Microwaving works in a pinch, but the oven helps keep the potatoes crispy. I don’t recommend freezing this dish, as the potatoes can become mushy.

FAQs

How do I know when the chicken is fully cooked?

I use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) at the thickest part.

Can I use boneless chicken breasts instead of thighs?

Yes, I’ve swapped in boneless chicken breasts, but I make sure to reduce the bake time to avoid drying them out—about 25–30 minutes usually works.

Can I make this dish dairy-free?

Absolutely. I’ve made it with plant-based butter and skipped the parmesan, or used a dairy-free alternative cheese with good results.

What’s the best way to get crispy potatoes?

I make sure the potatoes are cut side down on the baking sheet and avoid overcrowding so they roast instead of steam.

Can I prep this ahead of time?

Yes, I often marinate the chicken and potatoes in the garlic butter mixture earlier in the day and keep it in the fridge until ready to bake.

Conclusion

This Garlic Parmesan Chicken and Potatoes recipe is a reliable go-to for me when I need something cozy, flavorful, and low on effort. The combination of savory herbs, garlic butter, and parmesan delivers bold flavor, while the one-pan method keeps cleanup minimal. Whether it’s a busy weeknight or a relaxed weekend dinner, I keep this dish in regular rotation because it always satisfies.

Recipe:

Garlic Parmesan Chicken and Potatoes

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Halal

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Description

This Garlic Parmesan Chicken and Potatoes is a flavorful one-pan dinner featuring juicy oven-baked chicken thighs and crispy baby potatoes coated in a buttery garlic parmesan sauce. Perfect for a comforting weeknight meal with easy cleanup.

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, mix olive oil, melted butter, garlic, paprika, thyme, oregano, salt, and black pepper.
Add the chicken thighs and halved baby potatoes, tossing to coat evenly.
Arrange everything in a single layer on a greased baking sheet or large baking dish.
Sprinkle the grated parmesan cheese evenly over the chicken and potatoes.
Bake for 40–45 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender.
For extra crispiness, broil for the last 2–3 minutes.
Garnish with chopped fresh parsley before serving.