Baked Garlic Parmesan Chicken and Potatoes

This delectable dish combines savory flavors and hearty ingredients, offering a juicy, flavorful experience that’s hard to resist.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 420 kcal

Ingredients

For the chicken

4 pieces bone-in, skin-on chicken thighs Boneless can be substituted
1/2 cup grated Parmesan cheese Feel free to use a vegan alternative if needed
Salt and pepper to taste

For the potatoes

1 pound baby potatoes, halved Red or yellow preferably, but fingerlings work too
4 cloves garlic, minced Fresh garlic gives the best flavor; garlic powder can be used as a substitute
1/4 cup olive oil Avocado oil is a great substitution
1 teaspoon Italian seasoning
Fresh parsley, chopped For garnish; optional

Instructions

Preparation

Preheat your oven to 400°F (200°C).
In a large bowl, combine the halved baby potatoes, minced garlic, olive oil, Italian seasoning, salt, and pepper. Toss until the potatoes are well coated.
In a separate bowl, season the chicken thighs with salt and pepper, then rub them with a generous sprinkle of parmesan cheese.
Place the seasoned chicken thighs skin side up on one side of a baking sheet. On the other side, spread the tossed potatoes evenly.

Baking

Roast in the preheated oven for 40–45 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
For an extra crispy skin, broil on high for the last 2-3 minutes.

Serving

Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

For a healthier version, consider using skinless chicken breasts, substituting some potatoes with cauliflower, or using nutritional yeast instead of parmesan. Serve on a bed of sautéed greens, and avoid overcrowding the baking sheet for best results.

Keyword Baked Chicken, Chicken and Potatoes, Easy Dinner, Family Favorite, Garlic Parmesan