Garlic Parmesan Chicken and Potatoes Recipe
A one‑pan wonder featuring crispy, golden-brown chicken thighs and tender roasted potatoes tossed in a garlicky, buttery Parmesan sauce—perfect for a quick, flavorful weeknight dinner.
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
Instructions
- Preheat & Prep: Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly grease an oven‑safe skillet.
- Season Chicken: Pat chicken dry. Toss with 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and ½ tsp Italian seasoning.
- Season Potatoes: In a bowl, toss potatoes with remaining 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and ½ tsp Italian seasoning.
- Arrange & Roast: Spread potatoes cut‑side down on one half of the pan; place chicken skin‑side up on the other half. Roast 20 minutes.
- Make Garlic‑Butter Sauce: While roasting, melt butter in a small saucepan over medium heat. Add minced garlic; cook 30 seconds. Remove from heat and stir in parsley, lemon zest, and lemon juice.
- Brush & Top: Remove pan from oven. Brush chicken and potatoes with garlic‑butter sauce. Sprinkle Parmesan evenly over everything.
- Final Bake: Return to oven for 10–12 minutes, until chicken reaches 165°F (74°C) and Parmesan is golden.
- Rest & Serve: Let rest 5 minutes. Garnish with extra parsley and serve warm.
Notes
- Variations: Swap Italian seasoning for rosemary or thyme; add red pepper flakes for heat; include halved Brussels sprouts or cherry tomatoes.
- Make‑Ahead: Marinate chicken up to 24 hours in advance. Assemble on pan, wrap, and refrigerate up to 12 hours—add 2–3 extra minutes to bake from cold.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat covered at 325°F until warmed through.
- Freezing: Freeze cooked portions up to 3 months. Thaw overnight in the fridge before reheating.