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.
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)
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.
Notes
Use boneless, skinless chicken thighs to reduce cook time by about 10 minutes.
Sweet potatoes can be used instead of baby potatoes for a sweeter variation.
Add a splash of heavy cream to the butter mixture for extra richness.
Include vegetables like green beans or carrots for a complete one-pan meal.
Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 1g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
