Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)

Garlic Parmesan Chicken and Potatoes is the kind of cozy, one-pan dinner I rely on when I want something hearty, flavorful, and super easy to make. Juicy chicken, crispy potatoes, and a rich garlic-parmesan coating all roast together until golden and perfectly tender. It’s a no-fuss, all-in-one meal that fills my kitchen with mouthwatering aromas—and leaves me with hardly any dishes to clean.

Why You’ll Love This Recipe

I love this recipe because it hits every note: crispy, savory, garlicky, cheesy, and incredibly satisfying. Everything roasts together in a single pan, which means less mess and more flavor as the chicken juices soak into the potatoes. It’s a family-friendly dish that doesn’t need any sides—though I’ll sometimes throw in a handful of green beans or broccoli to make it even more complete.

ingredients

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

• Boneless, skinless chicken thighs or breasts

• Baby potatoes (halved) or regular potatoes (cut into chunks)

• Olive oil

• Garlic, minced

• Grated Parmesan cheese

• Italian seasoning

• Salt and pepper

• Paprika (optional, for color)

• Fresh parsley (optional for garnish)

directions

1. I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.

2. In a large bowl, I toss the potatoes with half the olive oil, garlic, Parmesan, Italian seasoning, salt, pepper, and paprika.

3. I arrange the seasoned potatoes on one side of the pan.

4. I rub the chicken with the remaining oil and season with the same garlic-Parmesan mixture, making sure each piece is coated well.

5. I place the chicken on the other side of the pan (or nestled between the potatoes if using a smaller pan).

6. I roast everything for 30–35 minutes, flipping the potatoes halfway through, until the chicken is golden and cooked through (165°F internal temp) and the potatoes are crispy on the outside and fluffy inside.

7. I sprinkle everything with extra Parmesan and chopped parsley before serving.

Servings and timing

This recipe serves about 4 people. It takes around 10 minutes to prep and 30–35 minutes to roast, making it a 45-minute full meal from start to finish.

Variations

Sometimes I swap the chicken for bone-in thighs or drumsticks for even more flavor. I’ve also added green beans or asparagus in the last 10 minutes of roasting to make it more veggie-packed. When I’m in the mood for a spicier version, I add crushed red pepper flakes or a drizzle of hot sauce to the seasoning mix.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or toaster oven to keep the chicken juicy and the potatoes crispy. A microwave works too, though the texture is a bit softer. It also makes great leftovers for lunch bowls or wraps.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in chicken thighs or drumsticks work great. I just increase the cooking time by 10–15 minutes and check the internal temp for doneness.

Do I have to peel the potatoes?

Nope, I usually leave the skin on—especially with baby potatoes. The skin adds texture and crisps up beautifully in the oven.

Can I add vegetables to the pan?

Definitely. I sometimes toss in green beans, broccoli, or even carrots. Just add them during the last 10–15 minutes so they don’t overcook.

What kind of Parmesan works best?

Freshly grated Parmesan melts and browns better than pre-shredded. I always go for real Parmigiano-Reggiano when I want the best flavor.

Can I prep this meal ahead of time?

Yes, I often season the chicken and potatoes a few hours ahead, then cover and refrigerate. When I’m ready, I just spread everything out on the pan and roast.

Conclusion

Garlic Parmesan Chicken and Potatoes is my go-to for an easy, comforting dinner that doesn’t sacrifice flavor. With crispy roasted potatoes, juicy chicken, and a generous coating of garlic and cheese, it’s a one-pan wonder that always satisfies. Whether I’m feeding a crowd or keeping it simple on a weeknight, this recipe is one I return to again and again.