Description
Garlic Parmesan chicken and potatoes is a hearty, all‑in‑one sheet‑pan meal featuring juicy, golden chicken and crispy, flavorful potatoes coated in savory garlic, Parmesan, and herbs. It’s simple to prepare, comforting, and perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 ½ lbs baby potatoes or diced Yukon gold potatoes
- 2–3 tbsp olive oil or melted butter
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp paprika
- Salt and black pepper, to taste
- 1–2 tbsp fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for heat
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss potatoes with olive oil, half the garlic, Parmesan, Italian seasoning, paprika, salt, and pepper until evenly coated.
- Spread the seasoned potatoes on a parchment‑lined baking sheet.
- Season the chicken with the remaining garlic, extra Parmesan, paprika, salt, and pepper.
- Nestle the chicken pieces among the potatoes on the sheet pan.
- Drizzle a bit more olive oil or melted butter over everything for crispiness.
- Bake for 35–40 minutes, flipping the potatoes once halfway through, until the chicken is golden and cooked through and the potatoes are tender and crispy.
- Sprinkle with fresh parsley before serving.
Notes
- Substitute sweet potatoes or add carrots for a sweeter, colorful variation.
- Use bone‑in chicken thighs for extra flavor and crispy skin (adjust cooking time).
- Add green beans or broccoli during the last 15 minutes of baking for a complete sheet‑pan meal.
- Stir in lemon zest or a squeeze of lemon juice for brightness.
- Add cayenne or red pepper flakes for a bit of spice.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg
