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One Pan Garlic Parmesan Chicken and Potatoes

Garlic Parmesan chicken and potatoes roast together on one pan for an easy dinner with tender chicken, crisp-edged potatoes, and a savory Parmesan coating. The chicken rests right on the pan before serving, keeping cleanup simple.
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Prep Time 10 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb potatoes Yukon Gold, cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1 tsp salt kosher, divided
  • 0.5 tsp black pepper divided
  • 1.5 lb chicken thighs boneless, skinless (about 4)
  • 4 cloves garlic minced
  • 0.5 cup Parmesan cheese finely grated
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the potatoes on the baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Spread the potatoes in an even layer.
  5. Roast the potatoes for 20 minutes.
  6. Meanwhile, toss the chicken with the remaining 1 tablespoon olive oil, garlic, Parmesan, Italian seasoning, paprika, and remaining salt and pepper.
  7. Turn the potatoes and arrange the chicken among them on the baking sheet.
  8. Roast for 20 to 25 minutes, until the chicken reaches 165°F and the potatoes are tender when pierced with a fork.
  9. Let the chicken rest on the pan for 5 minutes before serving.

Notes

For even cooking, cut the potatoes into uniform 1-inch pieces. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use a dairy-free Parmesan alternative.