Garlic Parmesan Chicken and Potatoes
Juicy garlic-seasoned chicken and crispy Parmesan potatoes roast together on one sheet pan for an easy family dinner.
Equipment
- Large sheet pan
- Mixing bowls
- Meat thermometer Use to check that chicken reaches 165°F.
Ingredients
- 4 boneless skinless chicken breasts or chicken thighs
- 1.5 lb baby Yukon Gold or red potatoes, halved
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt for chicken
- ¼ tsp black pepper for chicken
- 3 tbsp olive oil for potatoes
- 1 tbsp olive oil for chicken
- ⅓ cup grated Parmesan cheese
- ½ tsp salt for potatoes
- ¼ tsp black pepper for potatoes
- 1 tbsp chopped fresh parsley, optional garnish
Instructions
- Preheat oven to 400°F and line or lightly grease a large sheet pan.
- Dry the chicken well. Then coat it with 1 tablespoon olive oil, Italian seasoning, smoked paprika, salt, and black pepper.
- In a separate bowl, toss the halved potatoes with 3 tablespoons olive oil, minced garlic, Parmesan cheese, salt, and black pepper.
- Arrange the chicken on one side of the sheet pan and spread the potatoes in a single layer on the other side.
- Bake for 25 to 30 minutes, turning the potatoes halfway through so they brown evenly.
- Cook until the chicken reaches an internal temperature of 165°F.
- If desired, add extra Parmesan during the final 5 minutes and broil briefly for a golden crust.
- Top with chopped parsley and serve hot.
Notes
Chicken thighs can replace breasts for a juicier result. Add red pepper flakes for heat. Use nutritional yeast instead of Parmesan for a dairy-free variation. Store leftovers in an airtight container in the refrigerator for up to 3 days.