Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
This Garlic Parmesan Chicken and Potatoes is a cozy, one-pan dinner that delivers sturdy, comforting flavors with minimal cleanup. The chicken stays juicy, the potatoes roast to crispy golden edges, and the Parmesan creates a savory, inviting crust that pairs beautifully with a bright finish of parsley and lemon. It's a versatile dish that adapts to your pantry and your mood, and it's especially satisfying when you're cooking for family or friends who appreciate simple, well-executed flavors.
Ingredients
For the Chicken Marinade
- 2 tbsp olive oil
- 2-3 garlic cloves minced
- 1 lb chicken thighs, bone-in skin-on or boneless skinless
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika or italian seasoning
For the Potatoes
- 1 1/2 lbs small red or Yukon Gold potatoes cut into 1-inch chunks
- 1-2 tbsp olive oil
- salt and black pepper to taste
For the Parmesan Finish
- 1/2 cup grated Parmesan cheese
- 1-2 tbsp heavy cream or chicken broth
- Fresh lemon juice to finish
Instructions
Step 1: Marinate the Chicken
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper. In a bowl, whisk together the olive oil, minced garlic, salt, pepper, and paprika or Italian seasoning if using. Add the chicken thighs and turn to coat evenly on all sides. Set aside to rest for a few minutes while you prep the potatoes — even a brief marinade helps the garlic and seasoning adhere during roasting.
Step 2: Prep the Potatoes
- In a separate bowl, toss the potato chunks with olive oil, salt, and pepper until lightly coated. Spread them out in a single layer on one half of the prepared sheet pan, cut sides down where possible — this helps them develop golden, crispy edges rather than steaming. Leave space between pieces so they roast rather than crowd.
Step 3: Roast Together
- Place the marinated chicken on the other half of the sheet pan. Transfer to the preheated oven and roast for 20–25 minutes. Halfway through, baste the chicken with the pan juices using a spoon or brush — this keeps the meat moist and encourages deep, even browning. The potatoes should be golden and fork-tender, and the chicken should reach an internal temperature of 165°F (74°C).
Step 4: Add the Parmesan Crust
- Remove the pan from the oven and sprinkle the grated Parmesan evenly over both the chicken and potatoes. If the pan looks dry, drizzle a tablespoon or two of cream or chicken broth around the potatoes for extra moisture and a richer finish. Return the pan to the oven for 3–5 minutes, until the cheese melts and forms a lightly golden, savory crust. Watch closely during this step so it doesn't over-brown.
Step 5: Rest and Serve
- Remove from the oven and let everything rest for 5 minutes — this allows the chicken juices to settle and makes the parmesan crust firm up slightly. Finish with a squeeze of fresh lemon juice over the top, a scatter of chopped parsley, and a drizzle of any pan juices left on the tray. Serve directly from the pan for easy plating and minimal washing up.