Here’s a simple, flavorful, and one-pan Garlic Parmesan Chicken and Potatoes recipe—crispy on the outside, juicy on the inside, and full of garlicky, cheesy goodness. Perfect for an easy dinner.
Ingredients (Serves 4)
- 4 boneless, skinless chicken thighs or breasts
- 4–5 small to medium potatoes, cut into wedges or cubes
- 3–4 cloves garlic, minced
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried Italian herbs (or mix of oregano, thyme, basil)
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Preheat oven
- 200°C (400°F). Line a baking sheet with parchment paper or lightly grease.
- Prepare the chicken and potatoes
- In a large bowl, combine chicken, potato wedges, olive oil, garlic, Italian herbs, salt, and pepper. Toss well to coat evenly.
- Arrange on baking sheet
- Spread chicken and potatoes in a single layer.
- Bake
- Bake 25–30 minutes, then sprinkle Parmesan over the chicken and potatoes.
- Bake another 10–15 minutes, until the chicken is cooked through (internal temp 165°F / 74°C) and the potatoes are tender and golden.
- Serve
- Garnish with fresh parsley if desired and serve hot.
Tips
- For extra crispiness, use baby potatoes and leave the skin on.
- You can add vegetables like carrots or broccoli to the pan for a complete meal.
- Let the chicken rest a few minutes after baking to keep it juicy.
If you want, I can give a one-pot skillet version that cooks in under 30 minutes and requires almost no cleanup—still garlicky, cheesy, and delicious.
Do you want me to do that?
