Description
This Garlic Parmesan Chicken and Potatoes recipe is a delicious and easy one-pan meal featuring tender chicken thighs and golden baby potatoes coated in a flavorful garlic and Italian seasoning blend, topped with Parmesan cheese and baked to perfection. It’s a perfect gluten-free dinner option that requires minimal prep and cleanup, making it ideal for busy weeknights.
Ingredients
Scale
Chicken and Potatoes
- 4 boneless, skinless chicken thighs
- 1 1/2 pounds baby potatoes, halved
Seasoning and Toppings
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken and potatoes evenly and thoroughly.
- Prepare the seasoning mixture: In a large bowl, combine the olive oil, minced garlic, dried Italian seasoning, paprika, salt, and black pepper. This mixture will coat and flavor the chicken and potatoes.
- Coat chicken and potatoes: Add the boneless, skinless chicken thighs and halved baby potatoes into the bowl with the seasoning mixture. Toss everything well, ensuring each piece is evenly coated with the oil and spices for maximum flavor.
- Arrange on baking sheet: Place the coated chicken and potatoes on a large baking sheet lined with parchment paper or lightly greased to prevent sticking and allow easy cleanup.
- Add Parmesan cheese: Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes to provide a crispy, savory crust during baking.
- Bake the dish: Bake in the preheated oven for 35 to 40 minutes. Flip the potatoes halfway through baking to ensure even cooking and browning. Bake until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
- Optional broiling: For extra crispiness, broil the chicken and potatoes for the last 2 to 3 minutes of cooking. Watch carefully to avoid burning.
- Garnish and serve: Remove the baking sheet from the oven and sprinkle chopped fresh parsley over the dish for a fresh, herbaceous finish before serving.
Notes
- You can substitute chicken breasts for chicken thighs; however, adjust the baking time accordingly as breasts may cook faster.
- Add broccoli or green beans in the last 15 minutes of baking to create a complete one-pan meal.
- Using parchment paper or greasing the baking sheet helps prevent sticking and makes cleaning easier.
- Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safety.
- For lower sodium, reduce the amount of added salt or choose a low-sodium Parmesan cheese variant.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
