Sheet Pan Garlic Parmesan Chicken & Potatoes (Print Version)

Garlic Parmesan Chicken and Potatoes: a one-pan wonder! Enjoy tender chicken, crispy potatoes & savory garlic-parm flavor. Your easy weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Main Stars

01 - 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
02 - 1.5 lbs baby potatoes (Yukon Gold or red), halved or quartered

→ Flavor Bombs

03 - 1/4 cup olive oil
04 - 6-8 cloves garlic, minced (or more, I'm not judging!)
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1 tsp dried oregano
07 - 1/2 tsp dried thyme
08 - 1 tsp salt (or to taste)
09 - 1/2 tsp black pepper (or to taste)

→ Fresh Finishers

10 - 1/4 cup fresh parsley, chopped

→ Pantry Staples

11 - Non-stick cooking spray (for the baking sheet)

# Instructions:

01 - First things first, let's get those potatoes ready! Scrub your baby potatoes clean, then halve or quarter them so they're all roughly the same size. This helps them cook evenly, which is super important for that perfect tender-crisp texture. Pat them really, really dry – this is a crucial step for crispiness, trust me, I've skipped it before and ended up with sad, steamed spuds. Trim any excess fat from your chicken thighs, but leave that glorious skin on! Pat the chicken dry too. We're aiming for golden perfection with this Garlic Parmesan Chicken and Potatoes.
02 - In a large bowl, whisk together the olive oil, minced fresh garlic (and I mean minced, like you're angry at it), grated Parmesan cheese, dried oregano, dried thyme, a good pinch of salt, and a generous crack of black pepper. Give it a good stir until it's all beautifully combined. You should be able to smell that pungent, delicious garlic already – it's one of my favorite kitchen smells, honestly. This mixture is our flavor bomb, coating every piece of chicken and every potato wedge in deliciousness.
03 - Add your prepped potatoes to the bowl with the garlic-Parmesan mixture. Toss them really well, making sure every single potato piece is coated. Then, add the chicken thighs and toss again, ensuring they're thoroughly covered too. Now, here's the trick: spread everything out in a single layer on a large baking sheet. Do not overcrowd it! If your pan is too small, use two. Overcrowding leads to steaming, not roasting, and we want crispy, golden goodness for our Garlic Parmesan Chicken and Potatoes.
04 - Pop that baking sheet into your preheated oven at 400°F (200°C). Let the potatoes get a head start, roasting for about 20-25 minutes. This gives them time to start softening and getting a little golden around the edges before the chicken joins the party. I usually set a timer and then wander off to do something else, like unload the dishwasher (or scroll through Instagram, let's be real). When you pull them out, they should look like they're having a good time – slightly browned and smelling fantastic.
05 - After the potatoes have had their solo act, carefully take the baking sheet out of the oven. Nestle the chicken thighs among the potatoes, making sure the skin side is facing up for maximum crispiness. Pop it all back into the oven for another 25-30 minutes, or until the chicken is cooked through and the skin is beautifully golden and crispy. You'll want to make sure the internal temperature of the chicken reaches 165°F (74°C). The house will smell absolutely divine at this point, trust me.
06 - Once everything is cooked to perfection – chicken juicy, potatoes tender and crisp – pull the sheet pan out of the oven. Sprinkle generously with fresh chopped parsley. The green really brightens up the dish and adds a lovely fresh counterpoint to all that savory goodness. Let it rest for a few minutes, just to let those chicken juices redistribute. Then, serve this incredible Garlic Parmesan Chicken and Potatoes straight from the pan! It's messy, it's rustic, and it's absolutely delicious.

# Notes:

01 - Don't overcrowd that baking sheet, hon. Seriously, it's the secret to crispy potatoes!
02 - You can chop your potatoes ahead of time and store them in water in the fridge. Just drain and pat dry before roasting.
03 - No fresh parsley? A little dried oregano works in a pinch, though it changes the vibe a bit. I've done it!
04 - Serve this with a simple green salad to cut through the richness. It just feels right.

# Tools You'll Need:

01 - Large baking sheet
02 - large mixing bowl
03 - whisk
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 30g
Protein: 30g

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