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Garlic Parmesan Chicken And Potatoes

Garlic parmesan chicken and potatoes roasted at 425°F with a golden parmesan-crusted finish. Bone-in, skin-on thighs bake right on crispy potato cubes for an easy one-pan Italian-American main dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Keep skin on for best crisping.
Potatoes
  • 1.5 lb Yukon gold potatoes, cubed Cut into 1-inch cubes for even roasting.
Parmesan garlic butter and seasoning
  • 0.5 cup parmesan, finely grated Use finely grated for better crust adhesion.
  • 5 garlic, minced Minced fresh garlic gives the best aroma.
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter, melted
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For serving
  • 1 Fresh parsley and extra parmesan for serving Use chopped parsley and shave extra parmesan over the top.

Equipment

  • 1 sheet pan

Method
 

Roast-ready prep
  1. Preheat oven to 425°F while you prep the ingredients.
  2. Whisk olive oil, melted butter, garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper until combined.
  3. Toss potatoes with half the garlic butter mixture, then spread on a baking sheet in an even layer.
  4. Roast the potatoes for 15 minutes at 425°F until starting to brown at the edges.
Coat and bake the chicken
  1. Mix the remaining garlic butter with parmesan, then coat the chicken thighs with the parmesan mixture.
  2. Place chicken skin-side up over the potatoes, leaving the potatoes visible around the edges.
  3. Roast 30-35 minutes at 425°F until the parmesan crust is golden and the chicken is cooked through.
Finish and serve
  1. Garnish with fresh parsley and extra shaved parmesan right before serving.

Notes

For the crispiest potatoes, cut Yukon gold into evenly sized cubes and avoid crowding the baking sheet. Store leftovers in the fridge up to 3 days; reheat in a 425°F oven until warmed and the skin starts to crisp again. Freezing is not recommended because the chicken skin and potato texture can soften. For a lower-fat option, use reduced-fat parmesan and use only 1 tablespoon olive oil plus 1 tablespoon butter.