Baked Garlic Parmesan Chicken and Potatoes
This baked garlic parmesan chicken and potatoes recipe is the ultimate one-pan comfort food. Crispy parmesan-coated chicken and roasted baby potatoes come together with bold flavor and minimal cleanup. It’s an easy, family-friendly dinner made with pantry staples.
Equipment
- large mixing bowl
- baking sheet
- parchment paper
- measuring cups and spoons
- oven
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 1.5 lbs baby potatoes, halved
- ½ cup grated parmesan cheese
- 4 cloves garlic, minced (or 1½ tsp garlic powder)
- 2 tbsp olive oil
- 1 tsp dried parsley
- ½ tsp paprika
- Salt and pepper, to taste
- Optional: pinch of crushed red pepper flakes or lemon zest
Instructions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment.
- Pat chicken dry and place in a large bowl. Add olive oil, garlic, parmesan, paprika, salt, and pepper. Toss to coat.
- Halve baby potatoes and toss with olive oil, salt, and pepper in a separate bowl.
- Arrange chicken and potatoes on the baking sheet in a single layer.
- Bake for 35–40 minutes, or until chicken reaches 165°F and potatoes are tender.
- Optional: broil for 2–3 minutes for extra crispiness.
- Let rest 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F for 10–15 minutes to restore crisp texture. Add lemon zest or crushed red pepper flakes for extra flavor.
Nutrition
Calories: 420kcalCarbohydrates: 26gProtein: 28gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 95mgSodium: 590mgPotassium: 720mgFiber: 3gSugar: 1gVitamin A: 380IUVitamin C: 18mgCalcium: 180mgIron: 2mg