Garlic Parmesan Chicken & Potatoes: A Sheet Pan Dinner (Print Version)

Make Garlic Parmesan Chicken & Potatoes, a simple sheet pan meal. Juicy chicken, tender potatoes, and savory garlic parmesan flavors.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check seasonings)

# Ingredients:

→ Main Stars

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1.5 lbs baby potatoes (or small Yukon Golds), scrubbed and quartered if large

→ Flavor Powerhouses

03 - 4-6 cloves fresh garlic, minced (or more, I won't judge!)
04 - 1/2 cup freshly grated Parmesan cheese, divided
05 - 1 tbsp dried Italian seasoning

→ Essential Seasonings

06 - 3 tbsp olive oil, divided
07 - 1 tsp salt (or to taste)
08 - 1/2 tsp black pepper (or to taste)

→ Fresh Finishing Touches

09 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get those potatoes ready. I usually scrub them really well, then chop any bigger ones into bite-sized pieces so they all cook evenly. Honestly, this is where I usually get distracted by a podcast and almost chop my finger, so be careful! Toss them into a big bowl with a drizzle of olive oil, a good pinch of salt, and some fresh black pepper. You want them coated, but not swimming, you know?
02 - Now for the star of the show: the chicken. I pat my chicken thighs dry with paper towels – this helps them get a nice sear, trust me. Then, into the same bowl as the potatoes (less dishes, right?). Add another drizzle of olive oil, a generous sprinkle of Italian seasoning, and more salt and pepper. Give it a good mix, making sure every piece of chicken is happy and coated. I once forgot the Italian seasoning for my Garlic Parmesan Chicken & Potatoes, and it was just... bland. Lesson learned!
03 - Time for the good stuff! Mince all that fresh garlic. Seriously, all of it. Add it to the chicken and potatoes. Then, half of your freshly grated Parmesan cheese goes in. Mix it all up really well with your hands – it's messy, but it’s the only way to ensure everything is coated in that garlicky, cheesy goodness. The smell alone at this stage is enough to make my stomach rumble, honestly, anticipating that amazing Garlic Parmesan Chicken & Potatoes aroma.
04 - Grab a big baking sheet and line it with parchment paper. This is a non-negotiable for me; cleanup is a breeze! Spread your chicken and potatoes in a single layer. Don't overcrowd the pan, or things will steam instead of roast, and we want crispy bits, not soggy ones. I've definitely tried to cram too much on one pan before, and it was a sad, pale affair. Give everything some space to breathe!
05 - Pop that sheet pan into a preheated oven at 400°F (200°C). Let it roast for about 20-25 minutes. During this time, the kitchen starts smelling absolutely divine – that roasted garlic scent, oh man! I usually set a timer and then forget about it, only to be reminded by the amazing aromas. Flip the chicken and potatoes halfway through to ensure even browning. This is where I sometimes get impatient and open the oven too much, losing all that precious heat, oops!
06 - After flipping, sprinkle the remaining Parmesan cheese over everything. Give it another 10-15 minutes in the oven, or until the chicken is cooked through (internal temp 165°F/74°C) and the potatoes are tender and golden brown. You want those edges to be a little crispy, you know? Once it's out, let it rest for a few minutes. Then, a sprinkle of fresh parsley, and it's ready! The chicken is juicy, the potatoes are soft with crunchy bits, and the cheese is beautifully melted. It’s a sight, honestly!

# Notes:

01 - Don't overcrowd your sheet pan, or things will steam instead of roast to crispy perfection—I've made that mistake too many times!
02 - Leftovers keep well for 3-4 days in the fridge, but I honestly find the potatoes taste best when reheated in a toaster oven for that crispy edge.
03 - No fresh garlic? Granulated garlic works in a pinch, but use about 1/2 teaspoon per clove. It won't have the same punch, though, I tried it once and missed that fresh bite.
04 - A squeeze of fresh lemon juice over the whole dish right before serving really brightens up all those rich flavors, trust me on this!

# Equipment Needed:

01 - Large baking sheet
02 - parchment paper
03 - large mixing bowl
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

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

Back