Why You’ll Love Garlic Parmesan Chicken and Potatoes Recipe
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Perfect for busy weeknights — minimal prep and cleanup
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Bold flavor from garlic, Parmesan, and Italian seasoning
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Easily customizable with veggies or protein swaps
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Crowd-pleaser for adults and children alike
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken:
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4 boneless, skinless chicken breasts (or thighs)
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1 teaspoon Italian seasoning
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½ teaspoon smoked paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon olive oil
Potatoes:
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1.5 pounds baby Yukon Gold or red potatoes, halved
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3 tablespoons olive oil
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4 cloves garlic, minced
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⅓ cup grated Parmesan cheese
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½ teaspoon salt
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¼ teaspoon black pepper
Optional Garnish:
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1 tablespoon chopped fresh parsley
Directions
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment or lightly grease it.
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Pat the chicken dry. In a small bowl, mix together Italian seasoning, smoked paprika, salt, and pepper. Rub the chicken with olive oil and coat evenly with the seasoning mixture.
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In a large bowl, toss the halved potatoes with olive oil, minced garlic, Parmesan cheese, salt, and pepper until evenly coated.
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Place the seasoned chicken on one side of the baking sheet. Spread the potatoes in a single layer on the other side.
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Roast in the preheated oven for 25–30 minutes, flipping the potatoes halfway through. Use a meat thermometer to make sure the chicken reaches an internal temperature of 165°F (74°C).
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In the last 5 minutes, you can sprinkle extra Parmesan over the chicken and potatoes and broil briefly to achieve a golden crust.
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Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Servings and timing
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Servings: 4
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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a 350°F (175°C) oven for about 10 minutes to preserve crispness, or microwave for 1–2 minutes.
You can freeze the chicken (but not ideal for the potatoes) for up to 2 months — thaw before reheating.
FAQs
Can I use bone‑in chicken for this recipe?
Yes — bone‑in chicken thighs or drumsticks work fine. Just increase cooking time until the internal temperature reaches 165°F (74°C).
What type of potatoes work best?
Baby Yukon Gold or red potatoes are ideal since they roast evenly and crisp nicely. If using russet or fingerling potatoes, cut them into small, uniform pieces so they cook through.
Can I add other vegetables?
Absolutely! Vegetables like green beans, cherry tomatoes, carrots, or Brussels sprouts can be added to the pan alongside the potatoes. Adjust seasoning and timing as needed.
How do I make this dairy‑free?
Replace the Parmesan with nutritional yeast or a dairy‑free cheese alternative. Keep the garlic, oil, and seasonings the same.
Can I make this spicy?
Yes — add a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce to the seasoning mix.
What if my chicken finishes before the potatoes (or vice versa)?
If chicken finishes first, tent it with foil while the potatoes finish roasting. If potatoes are done first, remove them and let the chicken continue until it reaches the safe internal temperature.
Do I need to flip the chicken during baking?
You don’t need to flip the chicken, as long as it’s evenly seasoned and your oven heats well. Just rotate the pan if your oven has hot spots.
Can I cook this on the stovetop instead of oven?
You could try using a large oven‑safe skillet: sear the chicken first, then add potatoes and finish under the broiler or in the oven to crisp. But oven roasting gives the best crisp texture.
Can I double the recipe?
Yes, you can double ingredients. Use two baking sheets or a very large sheet pan, and ensure ingredients are in a single layer for even cooking.
Conclusion
This Garlic Parmesan Chicken and Potatoes is a reliable, satisfying meal that’s easy to put together yet packed with flavor. Change up proteins or vegetables as you like, and you’ve got a weeknight dinner winner that’s sure to hit the spot.
