Garlic Parmesan Chicken and Potatoes (Print version)
Juicy chicken and crisp-edged potatoes roasted on one pan with garlic butter, Parmesan, herbs, and a fresh parsley finish.
# Ingredients:
For the potatoes
01 -
1 1/2 lb (680 g) baby potatoes, halved or quartered if large
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper, divided
05 -
1 teaspoon paprika
06 -
1/2 teaspoon onion powder
07 -
1 teaspoon Italian seasoning, divided
For the chicken
08 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
09 -
3 tablespoons unsalted butter, melted
10 -
5 cloves garlic, minced
11 -
3/4 cup (75 g) freshly grated Parmesan cheese, divided
12 -
1 tablespoon chopped fresh parsley
13 -
1/2 lemon, cut into wedges
# Instructions:
01 -
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil it.
02 -
Toss the potatoes with olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, paprika, onion powder, and 1/2 teaspoon Italian seasoning. Spread cut side down and roast for 15 minutes.
03 -
While the potatoes roast, toss the chicken with melted butter, garlic, remaining salt, remaining pepper, remaining Italian seasoning, and 1/2 cup Parmesan.
04 -
Remove the pan from the oven. Turn the potatoes and scatter the chicken pieces between them in a single layer.
05 -
Return the pan to the oven and roast for 18-22 minutes, until the chicken reaches 165°F and the potatoes are fork-tender.
06 -
Sprinkle the remaining 1/4 cup Parmesan over the pan. Broil for 1-2 minutes if desired, then finish with parsley and lemon wedges.
# Good to know:
01 -
Cut potatoes small enough so they finish before the chicken dries out.
02 -
Use two sheet pans if needed to keep everything in one layer.
03 -
Nutrition is an estimate per serving.