Garlic Parmesan Chicken and Potatoes Sheet Pan Recipe (Print Version)
Garlic Parmesan Chicken and Potatoes made on one sheet pan with crispy potatoes, tender chicken, and loads of garlic flavor. Easy weeknight dinner ready in 45 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
6 bone-in, skin-on chicken thighs
02 -
2 lbs baby potatoes, halved
03 -
1/2 cup freshly grated Parmesan cheese
→ Seasonings & Spices
04 -
6 cloves fresh garlic, minced
05 -
2 tablespoons fresh thyme leaves
06 -
1 teaspoon salt
07 -
1/2 teaspoon black pepper
→ Base Ingredients
08 -
1/4 cup olive oil
09 -
2 tablespoons butter, melted
→ Optional Extras
10 -
Fresh parsley for garnish
11 -
Lemon zest
12 -
Red pepper flakes
# Instructions:
01 -
Preheat oven to 425°F. Pat chicken thighs dry and cut larger potatoes in half for even cooking.
02 -
Mix minced garlic, olive oil, parmesan, thyme, salt and pepper in a small bowl.
03 -
Rub garlic parmesan mixture all over chicken thighs, getting under skin when possible.
04 -
Toss baby potatoes with olive oil, salt, pepper and any remaining garlic mixture.
05 -
Place chicken skin-side up on sheet pan, scatter potatoes around in single layer.
06 -
Roast 35-45 minutes until chicken reaches 165°F and potatoes are golden and tender.
# Notes:
01 -
Pat chicken completely dry before seasoning for crispy skin - learned this after too many soggy disasters.
02 -
Leftovers keep 4 days in fridge - reheat chicken in oven and potatoes in skillet for best texture.
03 -
Try adding lemon zest to the garlic mixture for a bright twist that makes everything pop.
04 -
Don't overcrowd the pan or everything steams instead of roasting - use two pans if needed.
# Equipment Needed:
01 -
Large sheet pan
02 -
meat thermometer
03 -
small mixing bowl
# Nutrition (Per Serving):
Calories: 485
Total Fat: 28g
Total Carbohydrate: 32g
Protein: 35g