Golden Garlic Parmesan Chicken and Potatoes Bake (Print Version)

Golden Garlic Parmesan Chicken and Potatoes bake up tender and flavorful. This easy sheet pan meal brings comforting tastes to your table with minimal fuss.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Main Stars

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1.5 lbs baby red or Yukon gold potatoes, cut into 1-inch pieces

→ Flavor Powerhouses

03 - 3 tbsp olive oil
04 - 6-8 cloves fresh garlic, minced (or more, I won't judge!)
05 - 1/2 cup grated Parmesan cheese, divided
06 - 1 tsp dried oregano
07 - 1 tsp dried thyme
08 - 1 tsp smoked paprika
09 - 1 tsp salt, or to taste
10 - 1/2 tsp freshly ground black pepper, or to taste

→ Fresh Finishes

11 - 1/4 cup fresh parsley, chopped

→ Optional Extras

12 - Lemon wedges, for serving

# Instructions:

01 - First things first, get that oven preheating to 400°F (200°C). Grab a large baking sheet – or two if you're making a big batch, we don't want to overcrowd! Then, pat your chicken thighs super dry with paper towels. This is crucial for that lovely golden crust, trust me. Cut your potatoes into roughly 1-inch pieces. You want them pretty uniform so they cook at the same rate. This is where I always get a little messy, potato bits flying everywhere!
02 - In a big bowl, toss those potato chunks with about half the olive oil, salt, pepper, and a generous sprinkle of oregano and thyme. Spread them out on one side of your baking sheet. Now, in that same bowl (no need to wash it, we're going for efficiency here!), add your chicken thighs. Drizzle with the remaining olive oil, minced garlic, smoked paprika, a pinch more salt and pepper, and the rest of the oregano and thyme. Toss until every piece of chicken is coated. I always get garlic under my fingernails at this stage, but it's worth it!
03 - Arrange the seasoned chicken thighs on the other side of the baking sheet, making sure they're not touching the potatoes too much, and definitely not overlapping each other. Space is key for crispiness! Pop the whole thing into your preheated oven and let it roast for about 20 minutes. You'll start to smell that incredible garlic-herb aroma filling your kitchen—that's when you know good things are happening!
04 - After 20 minutes, carefully pull out the baking sheet. It's hot, so watch those fingers! Sprinkle about two-thirds of the grated Parmesan cheese over both the chicken and the potatoes. Gently give the potatoes a little stir to flip them and get some of that cheesy goodness on all sides. The chicken will be getting a nice golden hue, and the potatoes will be softening up. This is where the magic really starts to happen for our Garlic Parmesan Chicken and Potatoes.
05 - Return the baking sheet to the oven for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and beautifully golden brown. If you like your potatoes extra crispy, you can blast them under the broiler for the last few minutes, but keep a very close eye on them – Parmesan burns quickly, and I've learned that the hard way, oops!
06 - Once everything is perfectly cooked and smelling absolutely divine, pull the sheet pan out of the oven. Sprinkle with the remaining Parmesan cheese and a generous handful of fresh chopped parsley for that pop of color and freshness. Let it rest for just a couple of minutes before serving. The chicken will be juicy, the potatoes tender, and that cheesy crust? Oh, it's just dreamy. Enjoy your Garlic Parmesan Chicken and Potatoes!

# Notes:

01 - Always pat chicken dry for extra crispy skin – it makes a huge difference!
02 - Leftovers reheat best in the oven to keep things from getting soggy, trust me on this.
03 - Try adding a squeeze of fresh lemon juice at the end for a bright finish, it's a game-changer.
04 - Don't be afraid to use more garlic than the recipe calls for, you're the chef!

# Tools You'll Need:

01 - Large baking sheet(s)
02 - large mixing bowl

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 30-40g

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