Description
This Garlic Parmesan Chicken and Potatoes recipe is a hearty and flavorful one-pan meal made with tender chicken thighs, crispy potatoes, and a rich garlic parmesan butter sauce, all baked to golden perfection.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 pounds baby red or yellow potatoes, halved
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the halved potatoes, 2 tablespoons olive oil, minced garlic, half of the Parmesan cheese, salt, pepper, thyme, and paprika. Toss to coat evenly.
- Place the seasoned potatoes in a single layer on a large baking sheet.
- Rub the chicken thighs with the remaining olive oil and season with a bit of salt, pepper, and paprika.
- Place the chicken thighs skin-side up among the potatoes on the baking sheet.
- Sprinkle the remaining Parmesan cheese over the chicken and potatoes.
- Bake for 35–40 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
- Broil for an additional 2–3 minutes for a crispier skin, if desired.
- Garnish with chopped parsley before serving.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
- For extra flavor, marinate the chicken for 30 minutes before baking.
- Substitute sweet potatoes for a different twist.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
