Garlic Parmesan Chicken and Potatoes

I love this Garlic Parmesan Chicken and Potatoes recipe—it brings together tender, golden-baked chicken and crispy, savory potatoes coated in a garlic-Parmesan herb sauce. It’s simple, satisfying, and perfect for family dinners.

Why You’ll Love This Recipe

I enjoy how effortlessly this dish comes together—everything bakes in one sheet pan, locking in juicy flavors and creating crispy, cheesy edges. The combination of garlic, herbs, and Parmesan makes each bite deeply flavorful without much fuss, and cleanup is minimal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in or boneless chicken pieces (thighs, breasts, or drumsticks)

• Baby or Yukon gold potatoes, halved or quartered

• Olive oil

• Garlic cloves, minced

• Grated Parmesan cheese

• Dried Italian seasoning (or a mix of oregano, thyme, basil)

• Butter, melted

• Fresh parsley, chopped (for garnish)

• Salt and freshly ground black pepper

Directions

1. I preheat the oven to 400 °F (200 °C) and line a baking sheet with foil or parchment for easy cleanup.

2. I toss the potato pieces in olive oil, half the minced garlic, a sprinkle of Italian seasoning, salt, and pepper. I spread them out on the sheet pan.

3. In a bowl, I mix melted butter and the rest of the garlic, then brush it onto the chicken pieces. I season the chicken with salt, pepper, Italian seasoning, and a generous sprinkle of Parmesan.

4. I nestle the chicken among the potatoes on the same pan.

5. I bake for about 35–40 minutes, until the chicken is cooked through (internal temperature of 165 °F / 74 °C) and the potatoes are tender and golden.

6. I switch the oven to broil for 2–3 minutes to crisp up the chicken skin and melt the cheese—watching closely so it doesn’t burn.

7. I remove the pan, let it rest for a few minutes, then scatter fresh parsley over everything before serving.

Servings and timing

This recipe serves 4 people. Prep takes about 10 minutes, and cooking takes around 35–40 minutes plus a quick broil—so it’s ready in roughly 50 minutes total.

Variations

• I sometimes swap chicken thighs for drumsticks or breasts, depending on what I have.

• I mix in other vegetables like Brussels sprouts, carrots, or green beans alongside potatoes for extra color.

• I add a sprinkle of red pepper flakes or smoked paprika for a spicy kick.

• I swap Parmesan for Asiago or pecorino Romano for a sharper cheese flavor.

• I drizzle lemon juice over the finished dish for a bright, tangy finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything in a 350 °F oven for about 10–12 minutes until heated through and the skin is crisp again. I avoid the microwave to keep the potatoes from getting soggy.

FAQs

Can I use frozen potatoes?

Yes—I thaw them first or increase oven time slightly. I toss them with oil and seasonings just like fresh potatoes.

Can I make this gluten-free?

Absolutely—this recipe contains no gluten ingredients by default. I just double-check any seasoning blends to make sure they’re gluten-free.

How can I make the chicken skin extra crispy?

I pat the chicken skin dry, brush with butter, and broil for a few minutes at the end—this guarantees a golden, crispy crust.

Can I prep this ahead of time?

Yes—I toss the potatoes and season the chicken ahead, then refrigerate both on the sheet pan (unbaked). When ready, I bake straight from the fridge—adding a few extra minutes if needed.

What can I serve on the side?

I love pairing it with a simple green salad, steamed broccoli, or garlic bread to soak up any extra sauce.

Conclusion

I can’t get enough of this Garlic Parmesan Chicken and Potatoes—it’s hearty, flavorful, and incredibly easy to make in one pan. The crispy, cheesy chicken paired with savory potatoes makes a comforting meal that always satisfies. I hope it becomes a favorite on your dinner rotation like it is in mine!