Garlic Parmesan Chicken and Potatoes – A Cozy, One-Pan Favorite

This is the kind of meal that makes the whole house smell amazing and brings everyone to the table fast. Garlic, Parmesan, and a little butter do the heavy lifting, creating juicy chicken and golden potatoes with crisp edges. It’s simple enough for a weeknight but satisfying enough for guests.

No fancy techniques, just straightforward steps and great flavor. If you like a meal that feels comforting and a little indulgent, this is it.

Why This Recipe Works

The flavor combo is classic for a reason: garlic adds warmth, Parmesan brings a salty savoriness, and butter rounds everything out. Roasting the potatoes with the chicken lets them soak up the juices, so nothing tastes dry.

A quick marinade makes the chicken tender and seasoned all the way through. High heat ensures crispy edges on the potatoes and a nice golden crust on the chicken. And fewer dishes?

That’s a win any night.

Shopping List

• Chicken: 4 bone-in, skin-on chicken thighs (or 2 large breasts, halved)
• Potatoes: 1.5 pounds baby gold or red potatoes, halved
• Garlic: 5–6 cloves, minced
• Parmesan: 3/4 cup freshly grated (plus extra for serving)
• Butter: 3 tablespoons, melted
• Olive oil: 3 tablespoons
• Lemon: 1 lemon (zest and juice)
• Fresh herbs: A handful of parsley (optional: thyme or rosemary)
• Seasonings: 1 teaspoon kosher salt (plus more to taste), 1/2 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon crushed red pepper flakes (optional)
• Breadcrumbs: 1/4 cup panko (optional for extra crunch)

Instructions

1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it. A hot oven is key for crisp edges.
2. Season the potatoes: In a bowl, toss the halved potatoes with 1 tablespoon olive oil, a pinch of salt, pepper, and half the minced garlic.Spread them on the pan, cut side down, leaving space for the chicken.
3. Make the garlic-Parmesan mixture: In a separate bowl, combine melted butter, remaining olive oil, remaining garlic, lemon zest, lemon juice, paprika, crushed red pepper (if using), and half the Parmesan. Stir in chopped parsley and the panko if you want extra crunch.
4. Season the chicken: Pat the chicken dry with paper towels. Sprinkle with salt and pepper on both sides.Spoon half of the garlic-Parmesan mixture under the skin (if using thighs) or over the top (if using breasts). Rub to coat evenly.
5. Arrange on the pan: Nestle the chicken among the potatoes, skin side up if using thighs. Drizzle any remaining mixture over the potatoes and chicken.
6. Roast, then toss: Bake for 20 minutes.Pull out the pan, flip the potatoes so the browned side faces up, and spoon pan juices over the chicken. Return to the oven for 15–20 minutes more, until the chicken reaches 165°F (74°C) in the thickest part.
7. Finish with Parmesan: Sprinkle the remaining Parmesan over everything. Turn the oven to broil for 1–3 minutes, watching closely, until the cheese melts and the edges crisp.
8. Rest and garnish: Let the chicken rest for 5 minutes.Scatter fresh parsley on top. Taste and adjust with a squeeze of lemon or a pinch of salt if needed.
9. Serve: Spoon the garlicky pan juices over the chicken and potatoes. Add extra Parmesan at the table for good measure.

Keeping It Fresh

Leftovers keep well for up to 4 days in an airtight container in the fridge.

Reheat in a 350°F (175°C) oven for 10–12 minutes to bring back the crisp edges. Microwaving works in a pinch, but the skin and potatoes won’t be as crisp. If freezing, remove the potatoes (they get mealy); freeze the chicken for up to 2 months and add fresh roasted potatoes when serving.

Benefits of This Recipe

• One-pan convenience: Fewer dishes and an easy cleanup.
• Balanced and filling: Protein, carbs, and fat in one go, with real flavor.
• Reliable texture: Roasting at high heat gives crispy potatoes and juicy chicken.
• Budget-friendly: Everyday ingredients, big payoff.
• Flexible: Works with thighs, breasts, or drumsticks, and different potato types.

What Not to Do

• Don’t overcrowd the pan: Crowding steams the potatoes and softens the skin.Use a bigger pan if needed.
• Don’t skip drying the chicken: Moisture prevents browning and leads to rubbery skin.
• Don’t use pre-grated Parmesan with fillers: It won’t melt or taste as good. Freshly grated makes a difference.
• Don’t under-season the potatoes: They need salt to taste like anything. Season before and after roasting if needed.
• Don’t forget to rest the chicken: Resting keeps juices in the meat, not on the pan.

Alternatives

• Chicken swap: Use boneless, skinless thighs or breasts.Reduce cook time by 5–10 minutes and check early.
• Potato options: Yukon Gold, fingerling, or even sweet potatoes work. Cut to similar sizes for even cooking.
• Herb twist: Try rosemary and thyme for a woodsy vibe, or basil for a fresher finish.
• Cheese change-up: Pecorino Romano adds a saltier, sharper bite; mix half-and-half with Parmesan.
• Add veggies: Toss in broccoli florets or green beans in the last 15 minutes. They roast fast and soak up flavor.
• Gluten-free: Skip the panko.You’ll still get great texture from the Parmesan crust and roasting.
• Lighter version: Swap half the butter for more olive oil and skip the broil for a gentler finish.

FAQ

Can I use boneless, skinless chicken?

Yes. Boneless cuts cook faster, so start checking at 20 minutes. Without skin, the crust won’t be as crisp, so keep the broil step to get color.

What kind of potatoes are best?

Baby gold or red potatoes hold their shape and get creamy inside.

Russets work in a pinch but cut them larger to avoid drying out.

How do I make it less garlicky?

Use 2–3 cloves instead of 5–6, or roast the garlic briefly in a pan first to mellow it out. Lemon juice also balances strong garlic.

Can I make this ahead?

You can season the chicken and toss the potatoes up to 12 hours ahead. Keep them covered in the fridge and roast just before serving.

What if I don’t have a sheet pan?

Use a large oven-safe skillet or a casserole dish.

Just avoid crowding so the potatoes can crisp.

How do I know the chicken is done?

Use a thermometer: the thickest part should read 165°F (74°C). The juices should run clear, and the skin should look golden.

How do I keep the Parmesan from burning?

Add only half before roasting and finish with the rest at the end. Keep the broiler time short and watch closely.

Can I make it dairy-free?

Yes.

Use olive oil instead of butter and a dairy-free Parmesan-style topping, or skip the cheese and add extra herbs and lemon zest.

Why are my potatoes soft, not crispy?

They were likely crowded or the oven wasn’t hot enough. Make sure they have space, preheat fully, and roast cut side down at first.

What should I serve with it?

A simple green salad, roasted broccoli, or steamed asparagus works well. For something heartier, add crusty bread to mop up the pan juices.

Wrapping Up

Garlic Parmesan Chicken and Potatoes is the kind of dish that feels special without a lot of effort.

The flavors are warm, the textures are satisfying, and the cleanup is minimal. Keep the steps simple, trust the high oven heat, and let the garlic and cheese do their thing. It’s a reliable, repeatable recipe you’ll come back to whenever you want an easy crowd-pleaser.