Name: Garlic Parmesan Chicken and Potatoes Recipe
Prep time: 10 min
Cook time: 32 min
Ingredients: 1½ lbs bone‑in (skin‑on chicken thighs); 1 lb baby Yukon Gold potatoes (halved); 2 tbsp olive oil (divided); 4 cloves garlic (minced (about 2 tbsp)); ½ tsp kosher salt; ¼ tsp freshly ground black pepper; 1 tsp dried Italian seasoning; 3 tbsp unsalted butter; 2 tbsp fresh parsley (chopped (plus extra for garnish)); 1 tsp lemon zest; 1 tbsp lemon juice; ½ cup freshly grated Parmesan cheese

Welcome, fellow home cooks and flavor enthusiasts! Today, I’m thrilled to share one of my all-time favorite weeknight dinner solutions: the Garlic Parmesan Chicken and Potatoes Recipe. This dish marries succulent chicken thighs (or breasts, if you prefer) with tender, golden potatoes, all bathed in a luscious garlic-butter sauce and crowned with Parmesan cheese. It’s a meal that’s as comforting as it is impressive—perfect for families, dinner parties, or anytime you crave a hearty yet elegant plate. Throughout this post, I’ll walk you through every nuance of the recipe, offer tips based on my years in the professional kitchen, suggest delicious variations, and provide serving ideas that will make this dish the star of your table.

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together on a single sheet pan or in one skillet, which means minimal cleanup.
Flavor-Packed: Roasted garlic, fresh herbs, and Parmesan give this dish layers of savory depth.
Customizable: Swap proteins, alter veggies, or adjust seasonings to suit your tastes.
Make-Ahead Friendly: Marinate ahead of time for an even quicker assembly on busy nights.

Ingredients

Before diving into the kitchen, gather your ingredients. Accuracy matters, so measure carefully for consistent results.

For the Chicken and Potatoes

1½ pounds bone-in, skin-on chicken thighs (about 4 small thighs)
- Tip: Thighs stay juicier than breasts; skin-on yields extra crispness.
1 pound baby Yukon Gold potatoes, halved or quartered if large
2 tbsp olive oil (divided)
4 cloves garlic, minced (about 2 tbsp)
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp dried Italian seasoning (or 1 tbsp fresh chopped herbs)
½ cup freshly grated Parmesan cheese

For the Garlic-Butter Sauce

3 tbsp unsalted butter
3 cloves garlic, finely minced
2 tbsp fresh parsley, finely chopped (plus extra for garnish)
1 tsp lemon zest
1 tbsp freshly squeezed lemon juice

Equipment Needed

Large rimmed baking sheet or oven-safe skillet (12-inch)
Measuring spoons and cups
Sharp chef’s knife and cutting board
Mixing bowls
Tongs for turning chicken
Microplane (for zesting lemon)

Preparation Steps

1. Preheat and Prep

Preheat your oven to 425°F (220°C). This high heat ensures the chicken skin becomes irresistibly crispy while the potatoes roast to tender perfection.
Line your baking sheet with parchment paper for easy cleanup, or grease the skillet lightly.

2. Season the Chicken

Pat chicken thighs dry with paper towels—this step is crucial for crisp skin.
In a small bowl, mix 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and ½ tsp Italian seasoning.
Rub this mixture evenly over both sides of each thigh.

3. Season the Potatoes

In a large mixing bowl, combine halved potatoes, 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and ½ tsp Italian seasoning.
Toss gently to coat each piece.

Assembly and Roasting

Arrange on Pan: Place potatoes cut-side down on one half of the baking sheet (or in one side of the skillet). Arrange chicken thighs skin-side up on the other half, leaving breathing room between pieces.
First Roast: Bake for 20 minutes at 425°F. The potatoes will begin to brown and the chicken skin will start to crisp.

Making the Garlic-Butter Sauce

While the chicken and potatoes roast, prepare the flavorful sauce.

In a small saucepan over medium heat, melt 3 tbsp butter.
Add 3 cloves minced garlic, sauté for 30–45 seconds until fragrant (do not let it brown).
Remove from heat and stir in 2 tbsp chopped parsley, 1 tsp lemon zest, and 1 tbsp lemon juice.

This garlic-butter mixture will be brushed over the chicken and potatoes to infuse every bite with rich, aromatic goodness.

Finishing Touches

Brush & Cheese: After the initial 20 minutes of roasting, remove the pan from the oven. Carefully brush each chicken thigh and potato with the garlic-butter sauce.
Add Parmesan: Generously sprinkle ½ cup freshly grated Parmesan over the chicken and potatoes.
Final Roast: Return to the oven for an additional 10–12 minutes, until the chicken’s internal temperature reaches 165°F (74°C) and the Parmesan forms a golden, slightly crisp crust.

Resting and Serving

Rest the chicken for 5 minutes on the pan before serving. This allows the juices to redistribute, keeping the meat succulent.
Transfer the chicken and potatoes to a serving platter. Spoon any pan juices over the top, garnish with extra parsley, and finish with a light squeeze of lemon if desired.

Tips from a Professional Chef

Chicken Cuts: Feel free to use boneless, skinless chicken breasts if preferred; reduce initial roast time by 5 minutes and watch closely to avoid drying out.
Even Cooking: Cut potatoes uniformly. If you notice some pieces cooking faster, remove them earlier to avoid burning.
Herb Variations: Swap parsley for thyme, rosemary, or oregano—fresh herbs elevate the dish’s aroma.
Parmesan Quality: Always grate fresh Parmesan from a block. Pre-grated cheese contains anti-caking agents that can inhibit melting.
High Heat: The 425°F roast is key for crispness. If your oven runs hot, rotate the pan halfway through for even browning.

Variations and Customizations

The beauty of the Garlic Parmesan Chicken and Potatoes Recipe lies in its versatility. Here are a few twists to try:

Spicy Kick: Add ⅛ tsp red pepper flakes to the garlic-butter sauce or rub a dash of cayenne pepper onto the chicken.
Veggie Boost: Toss in halved Brussels sprouts, baby carrots, or bell pepper strips alongside the potatoes for extra nutrition and color.
Creamy Mushroom Sauce: After roasting, remove the chicken and deglaze the pan with ½ cup white wine, stir in ½ cup heavy cream, and simmer to make a rich pan sauce.
Italian Flair: Replace Parmesan with Pecorino Romano, and add a tablespoon of sun-dried tomato pesto to the garlic-butter mix.
Mediterranean Twist: Incorporate olives, artichoke hearts, and cherry tomatoes; finish with crumbled feta instead of Parmesan.

Make-Ahead and Freezing

Marinate in Advance: Combine the chicken rub (olive oil, herbs, salt, pepper) and let the thighs marinate for up to 24 hours in the refrigerator. This deepens flavor.
Assemble Early: Prep potatoes and chicken, place on the sheet pan, wrap tightly, and refrigerate for up to 12 hours. When ready, roast directly from the fridge (add 2–3 minutes to roast times).
Freezing: Cooked leftovers freeze well. Store chicken and potatoes in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

This hearty dish pairs wonderfully with light sides and complementary flavors:

Green Salad: A crisp salad with lemon-vinaigrette cuts through the richness.
Steamed Vegetables: Broccoli, asparagus, or green beans with a drizzle of olive oil and a pinch of salt.
Crusty Bread: Perfect for mopping up extra garlic-butter sauce.
Light Pasta: Toss angel hair pasta with olive oil, garlic, and parsley for an easy carb accompaniment.
Wine Pairing: A Chardonnay or Pinot Grigio complements the creamy Parmesan and garlic notes nicely.

Nutrition Estimate (Per Serving)

(Estimates for 4 servings; values may vary based on specific brands and cuts.)

Calories: ~550
Protein: 35 g
Carbohydrates: 30 g
Fat: 32 g
Fiber: 3 g
Sodium: 750 mg

Frequently Asked Questions

Q: Can I use sweet potatoes instead of Yukon Gold?
A: Absolutely! Sweet potatoes add a hint of natural sweetness and pair beautifully with garlic and Parmesan. Just watch for slightly different roast times—sweet potatoes may soften faster.

Q: How do I reheat without drying out the chicken?
A: Reheat in a 325°F (165°C) oven, covered lightly with foil, for about 15 minutes or until warmed through. The foil traps steam, retaining moisture.

Q: Is this recipe gluten-free?
A: Yes, provided your Parmesan is certified gluten-free (most are) and you use gluten-free Italian seasoning blends.

Conclusion

The Garlic Parmesan Chicken and Potatoes Recipe is a triumph of simplicity, flavor, and convenience. From its one-pan magic to its tender, garlicky chicken and perfectly roasted potatoes, this dish captures everything we love about home-cooked comfort food elevated to professional standards. Whether you’re cooking for family, entertaining friends, or meal-prepping for the week ahead, this recipe stands ready to deliver golden, savory satisfaction with every bite. Give it a try, experiment with the variations, and make it your own signature dish!

Happy cooking, and may your kitchen always be filled with the irresistible aroma of garlic and Parmesan. Enjoy!