Crispy Garlic Parmesan Chicken and Potatoes Bake (Print Version)

Hearty Garlic Parmesan Chicken and Potatoes bake. Tender chicken, crispy potatoes, and savory flavors make this a simple family favorite weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check seasonings)

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1.5 lbs baby red potatoes, halved or quartered

→ Flavor Boosters

03 - 4 cloves garlic, minced (or 1.5 tsp garlic powder)
04 - 2 tsp dried Italian seasoning
05 - 1 cup freshly grated Parmesan cheese

→ Pantry Staples

06 - 3 tbsp olive oil, divided
07 - 1 tsp salt, or to taste
08 - 0.5 tsp black pepper, or to taste

→ Fresh Finishes (Optional)

09 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, get those baby red potatoes scrubbed clean. No need to peel 'em, the skin gets wonderfully crisp. Halve or quarter them, aiming for roughly equal-sized pieces so they all cook at the same rate. This is where I sometimes get a little lazy and leave some too big, only to find them still a bit firm later – oops! Toss them onto a large baking sheet, spread 'em out, and give them a good drizzle of olive oil, a sprinkle of salt, and a dash of pepper. Get your oven preheating to 400°F (200°C) right about now.
02 - While the potatoes are getting their oil bath, grab your chicken thighs. Pat them super dry with paper towels – this is key for getting a nice sear and crisp exterior later. In a bowl, toss the chicken with another drizzle of olive oil, a generous amount of garlic powder, Italian seasoning, salt, and pepper. Really get those spices rubbed into every crevice. I used to just sprinkle it on top, and honestly, the flavor just wasn't as deep. Don't be shy with the seasoning; this is where the magic happens for your Garlic Parmesan Chicken and Potatoes.
03 - Pop those seasoned potatoes into your preheated oven. They need a head start, about 15-20 minutes, to get tender and start developing that lovely golden crust. This step is crucial for ensuring your potatoes aren't still hard when your chicken is perfectly cooked. I’ve definitely undercooked potatoes before, and it’s such a bummer! Give them a little shake or stir halfway through to encourage even browning. You want them just starting to get tender and slightly golden around the edges.
04 - After the potatoes have had their solo time, carefully pull the baking sheet out. Push the potatoes to one side to make room, or if your sheet is packed, grab another one. Arrange the seasoned chicken thighs in a single layer on the empty space. You don't want to overcrowd the pan, trust me. I once piled everything on one sheet, and it all just steamed instead of roasting. Not the crispy Garlic Parmesan Chicken and Potatoes I was hoping for! Now, back into the oven they go.
05 - Let the chicken and potatoes roast together for another 15-20 minutes. The chicken should be getting beautifully golden, and the potatoes should be looking crispier. Now for the best part! Pull the sheet out again and generously sprinkle that fresh Parmesan cheese all over the chicken and potatoes. Don't be shy here; this is the 'Parmesan' in our Garlic Parmesan Chicken and Potatoes, after all! I usually go for a heavier hand than the recipe suggests, because, well, cheese! Back into the oven for another 5-10 minutes.
06 - Continue roasting until the cheese is melted, bubbly, and slightly golden, and the chicken is cooked through (internal temperature of 165°F or 74°C). The potatoes should be perfectly tender and deeply browned. Once it’s done, I like to let the pan rest on the counter for about 5 minutes. This lets the juices redistribute in the chicken, making it extra succulent. The kitchen will smell absolutely divine, a true sign of a successful Garlic Parmesan Chicken and Potatoes dish. Garnish with some fresh parsley if you're feeling fancy!

# Notes:

01 - Don't overcrowd the pan; your chicken and potatoes will steam instead of crisp up, and nobody wants soggy!
02 - This Garlic Parmesan Chicken and Potatoes tastes even better the next day, so make extra for lunch.
03 - No fresh Parmesan? A good quality pre-shredded works, but honestly, grate your own if you can—it melts better.
04 - A sprinkle of fresh parsley at the end isn't just for looks; it really brightens up this hearty Garlic Parmesan Chicken and Potatoes.

# Equipment Needed:

01 - Large baking sheet
02 - mixing bowls
03 - measuring spoons
04 - knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 550
Total Fat: 32g
Total Carbohydrate: 35g
Protein: 30g

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