This Garlic Parmesan Chicken and Potatoes is a quick one-pan dinner with juicy chicken and crispy potatoes. Ready in 45 minutes, it's a macro-friendly, high-protein meal perfect for busy weeknights.

Ingredients

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Instructions

Step 1

Preheat your oven to 400°F (200°C). While the oven heats, prepare the chicken and potatoes. Pat the chicken thighs dry with paper towels—this is crucial for achieving crispy skin. Removing excess moisture ensures the skin renders and becomes golden and crackling rather than steaming. In a large bowl, combine the chicken thighs, potato wedges, minced garlic, olive oil, Italian seasoning, salt, and pepper. Toss everything together with your hands or a spatula until each piece is evenly coated. The garlic will infuse the oil, and the Italian seasoning will bloom as it mixes. Let the mixture sit for 5 minutes to allow the flavors to meld slightly.

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Step 2

Arrange the chicken thighs skin-side up in the center of a large rimmed baking sheet (18×13 inches) or a cast-iron skillet. Place the potato wedges around the chicken in a single layer. It’s important not to overcrowd the pan—if the potatoes overlap, they will steam rather than crisp. If necessary, use two pans or cook in batches. The chicken should be spaced at least an inch apart to allow hot air to circulate and crisp the skin evenly.

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Step 3

Roast the chicken and potatoes in the preheated oven for 25 minutes. After 25 minutes, remove the pan from the oven and sprinkle the freshly grated Parmesan cheese evenly over the chicken and potatoes. The cheese will melt and form a savory, golden crust. Return the pan to the oven and continue roasting for another 10–15 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the thigh without touching bone. The potatoes should be fork-tender and deeply browned on the edges. For extra crispiness, you can switch the oven to broil for the last 2–3 minutes, watching carefully to prevent burning.

Step 4

Remove the pan from the oven and let it rest for 5 minutes. This resting period allows the juices in the chicken to redistribute, ensuring each bite is moist and flavorful. Garnish with fresh chopped parsley for a pop of color and freshness. Serve the chicken and potatoes directly from the pan for a rustic, family-style presentation. The crispy Parmesan crust, tender chicken, and garlicky potatoes make a complete meal that pairs well with a simple green salad or steamed vegetables.

For best results

  • For the crispiest chicken skin, pat the thighs dry thoroughly before seasoning. Moisture is the enemy of crispiness. You can even leave the chicken uncovered in the refrigerator for an hour to air-dry the skin further. This step draws out surface moisture and allows the skin to render more efficiently during roasting, resulting in a shatteringly crisp texture. Additionally, using a wire rack set inside the baking sheet elevates the chicken, letting hot air circulate underneath for even browning.
  • Choose Yukon Gold potatoes for their buttery flavor and waxy texture that holds up well to roasting. They become creamy on the inside and crisp on the outside. If you prefer extra crunch, parboil the potato wedges in salted boiling water for 5 minutes before tossing with oil and seasoning. This pre-cooking softens the exterior starches, which then crisp up beautifully in the oven. Drain them well and let them steam dry for a minute before coating.
  • Freshly grated Parmesan cheese is non-negotiable for the best flavor and texture. Pre-shredded cheeses often contain anti-caking agents like cellulose or starch, which prevent proper melting and browning. Grating your own from a block of Parmigiano-Reggiano ensures a nutty, salty, and creamy melt that forms a golden crust. You can also use a microplane for a fine, fluffy texture that adheres evenly to the chicken and potatoes.
  • Don't skip the resting period after roasting. Letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat. If you cut into it immediately, the juices will run out onto the pan, leaving the chicken dry. The same applies to the potatoes—they continue to crisp slightly as they cool. Resting also makes the dish easier to handle and serve.
  • To make cleanup even easier, line your baking sheet with aluminum foil or parchment paper. However, note that parchment may reduce browning slightly. For best results, use a heavy-duty rimmed baking sheet without lining, and soak it immediately after serving for easy cleaning. The browned bits on the pan (fond) are packed with flavor—deglaze with a splash of chicken broth or white wine to make a quick pan sauce.
  • If you're meal-prepping, store the chicken and potatoes separately in airtight containers in the refrigerator for up to 4 days. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness, or use an air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it will make the skin and potatoes soggy.

Variations

  • Make it a complete sheet pan meal by adding vegetables: toss broccoli florets, bell pepper strips, or asparagus spears with olive oil and salt, and arrange them around the chicken during the last 15 minutes of roasting. The vegetables will roast in the chicken drippings, absorbing incredible flavor. For a low-carb version, replace potatoes with cauliflower florets or radish halves—both become tender and caramelized when roasted.
  • Switch up the protein: boneless, skinless chicken breasts can be used for a leaner option. Adjust cooking time to about 20–25 minutes total, and check for an internal temperature of 165°F (74°C). To prevent dryness, consider brining the breasts in salt water for 30 minutes before cooking. Alternatively, use bone-in, skin-on chicken drumsticks or thighs for more flavor and moisture.
  • Add a spicy kick by incorporating 1/2 teaspoon of red pepper flakes or cayenne pepper along with the Italian seasoning. For a smoky twist, substitute smoked paprika for half the Italian seasoning. You can also add a tablespoon of Dijon mustard to the oil mixture for a tangy, savory depth that complements the Parmesan beautifully.
  • For a dairy-free version, omit the Parmesan cheese and instead toss the potatoes with nutritional yeast for a cheesy flavor. The chicken will still be delicious with the garlic and herb seasoning. You can also sprinkle the potatoes with a tablespoon of cornstarch before roasting to enhance crispiness without cheese.
  • Transform this into a one-pan pasta dish: after roasting the chicken and potatoes, remove them from the pan and deglaze with 1/2 cup chicken broth. Add 8 oz cooked pasta and toss with the pan juices and additional Parmesan. Serve the chicken and potatoes alongside the pasta for a hearty meal.

Nutrition

  • Calories485 kcal
  • Total Fat28g
  • Saturated Fat8g
  • Cholesterol145mg
  • Sodium720mg
  • Total Carbohydrates28g
  • Dietary Fiber3g
  • Sugars2g
  • Protein32g

Common Questions

Can I use boneless, skinless chicken thighs?
Yes, boneless, skinless thighs work well and cook faster. Reduce the initial roasting time to 20 minutes before adding the cheese, then roast for another 10 minutes or until the internal temperature reaches 165°F (74°C). Note that the skinless version won’t be as crispy, but the meat will still be juicy and flavorful.
How do I store leftovers and reheat them?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a 375°F (190°C) oven for about 10 minutes, or in an air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it will make the chicken skin and potatoes soggy. If you must use a microwave, cover with a damp paper towel and heat in 30-second bursts.
Can I make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as written. Just ensure that your Italian seasoning blend and any other added ingredients (like chicken broth if deglazing) are certified gluten-free. The Parmesan cheese is also gluten-free, but always check labels if you have celiac disease or gluten sensitivity.
What can I substitute for Italian seasoning?
If you don’t have Italian seasoning, you can make your own by combining equal parts dried oregano, basil, and thyme. Add a pinch of rosemary and marjoram if available. Alternatively, use a blend of dried parsley, oregano, and garlic powder for a similar flavor profile.
Why are my potatoes not crispy?
Several factors can affect crispiness: overcrowding the pan (potatoes steam instead of roast), not drying the potatoes thoroughly after washing, using too much oil, or not roasting at a high enough temperature. Ensure potatoes are in a single layer with space between them, pat them dry, and use a rimmed baking sheet. Also, consider parboiling the potatoes for 5 minutes before roasting to jump-start crispiness.
Can I prepare this dish ahead of time?
You can prep the ingredients up to a day in advance: cut the potatoes and store them in water in the refrigerator to prevent browning, and season the chicken and keep it covered in the fridge. When ready to cook, drain the potatoes, pat them dry, and proceed with the recipe. The total cook time remains the same.
What is the best way to grate Parmesan cheese?
Use a microplane or the fine side of a box grater for a fluffy, meltable texture. Avoid using pre-shredded cheese, as it contains anti-caking agents that prevent smooth melting. For this recipe, you need about 1/2 cup of freshly grated Parmesan, which is roughly 2 ounces (56g) from a block.