Garlic Parmesan Chicken & Potatoes (Easy One-Pan Dinner!)

Ingredients

1 1/2 lbs boneless, skinless chicken thighs
1 1/2 lbs baby potatoes, halved or quartered if large
3 tbsp olive oil, divided
2 tbsp butter, melted
5 cloves garlic, minced
3/4 cup freshly grated Parmesan cheese, divided
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp paprika
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
2 tbsp chopped fresh parsley, optional
Optional for topping: Red pepper flakes, chopped parsley or basil, lemon zest, and highly recommended extra Parmesan;)

Instructions

Preheat oven to 425°F. Lightly grease a large rimmed sheet pan or line it with parchment paper.
Add the potatoes to the sheet pan. Toss with 2 tbsp olive oil, 1/2 tsp Italian seasoning, garlic powder, paprika, salt and black pepper.
Arrange the potatoes cut-side down and roast for 15 minutes. Giving them a head start lets them get crispy without overcooking the chicken later.
While the potatoes roast, pat the chicken thighs dry and toss them with the remaining 1 tbsp olive oil and 1/2 tsp Italian seasoning.
Mix the melted butter, minced garlic and 1/2 cup Parmesan in a small bowl.
Remove the pan from the oven and push the potatoes toward the sides. Add the chicken thighs to the center of the pan.
Spoon the garlic Parmesan mixture over the chicken and spread it over the tops. Toss the potatoes in any buttery garlic mixture that escapes. That’s not a problem….That’s a bonus.;)
Return the pan to the oven and roast for 20–25 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
Sprinkle the remaining 1/4 cup Parmesan over the chicken and potatoes.
Broil for 2–3 minutes, if desired, until the Parmesan is golden and the potatoes have crispy edges. Keep an eye on it. Broilers go from “nothing is happening” to “call the fire department” remarkably quickly.
Sprinkle with fresh parsley and serve.
Finish with the optional red pepper flakes, chopped parsley, extra Parmesan or a touch of fresh grated sea salt

Tips & Variations

Give the potatoes a head start: Potatoes take longer to cook than boneless chicken thighs, so roasting them for 15 minutes first helps everything finish at the same time.
Put the potatoes cut-side down: More potato touching the hot pan means more fabulously crispy golden surface area. Science doing important work…;)
Use freshly grated Parmesan: It melts and browns better than the pre-shredded stuff and gives the garlic butter mixture a smoother texture.
- Here are the interesting details on why you should never use pre-shredded cheese!
Don’t crowd the pan: Nobody over age 40 likes a crowd!! 😉 Give the chicken and potatoes some breathing room so they roast instead of steaming.
Use chicken breasts: Cut large chicken breasts into smaller, evenly sized pieces so they cook through without leaving you with potato rocks.
Add vegetables: Broccoli, green beans or asparagus work beautifully. Add them later in the cooking time so they don’t turn to mush.
Make it extra garlicky: Add another clove or two. Five cloves is a measurement, not a legally enforceable limit. (..unless you’re cooking for a date;)

Love

Want an easy and delicious dessert to make with this dinner? Try this viral Magnolia Bakery Banana Pudding Copy Cat recipe – it’s creamy, no-bake and ALWAYS a hit! Or if you’re craving chocolate? This Gooey Quadruple Chocolate Oreo Poke Cake that’s as easy to make as it is to eat! 😉