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One-Pan Garlic Parmesan Chicken and Crispy Roasted Potatoes

A close-up of a juicy piece of garlic parmesan chicken topped with a glistening glaze and served with roasted potatoes.
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Make this easy one-pan Garlic Parmesan Chicken and Potatoes for a quick, comforting weeknight dinner. The chicken stays tender while the potatoes roast to a perfect crisp, all coated in savory garlic and Parmesan flavor with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
  • 1.5 lbs baby potatoes, halved or quartered
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 0.5 teaspoon black pepper, divided
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 0.5 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of pepper, and the Italian seasoning. Spread the potatoes in a single layer on one half of the prepared baking sheet.
  3. In the same bowl, toss the chicken pieces with the remaining 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of pepper, and the garlic powder. Place the chicken on the other half of the baking sheet.
  4. Roast the chicken and potatoes for 15 minutes.
  5. While the chicken and potatoes roast, prepare the topping: In a small bowl, mix the grated Parmesan cheese and minced garlic.
  6. After 15 minutes, remove the pan from the oven. Sprinkle the Parmesan-garlic mixture evenly over the chicken pieces.
  7. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and slightly crispy.
  8. Remove from the oven, sprinkle with fresh parsley, and serve immediately.

Notes

  • For crispier potatoes, ensure they are cut into uniform sizes and are not overcrowded on the pan.
  • If you prefer chicken thighs, they may require 5 minutes longer cooking time than breasts.
  • You can substitute baby potatoes with Yukon Gold potatoes, cut into 1-inch cubes.

Nutrition

Find it online: https://seventhflavour.com/garlic-parmesan-chicken-and-potatoes/