Garlic Parmesan Chicken and Potatoes (One-Pan Dinner)
A delightful one-pan dinner that combines the rich flavors of garlic and Parmesan with tender chicken and golden potatoes. This easy-to-make dish is perfect for a busy weeknight and requires minimal cleanup.
Equipment
- 1 large baking sheet or oven-safe skillet
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 1 cooking spatula or wooden spoon
Ingredients
- 4 pieces bone-in, skin-on chicken thighs Approximately 1.5 pounds.
- 1.5 pounds baby potatoes Halved.
- 4 tablespoons olive oil
- 4 cloves garlic Minced.
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- ½ cup grated Parmesan cheese
- to garnish fresh parsley Chopped.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, paprika, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the garlic mixture.
- Place the halved baby potatoes on the baking sheet or in the skillet. Drizzle them with a little olive oil, salt, and pepper, tossing to coat.
- Arrange the marinated chicken thighs on top of the potatoes in a single layer.
- Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Optional: For a crispy finish, broil for an additional 2-3 minutes, keeping a close eye to prevent burning.
- Garnish with chopped fresh parsley before serving.
Notes
You can substitute boneless chicken if preferred; adjust cooking time accordingly.
Feel free to add your favorite vegetables, such as broccoli or carrots, to the pan for added nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days.