Crispy Garlic Parmesan Chicken & Potatoes (Print Version)
Simple, flavorful Garlic Parmesan Chicken and Potatoes with crispy skin and tender spuds. A hearty, easy dinner for any night.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Contains Poultry
# Ingredients:
→ Main Ingredients
01 -
4 bone-in, skin-on chicken thighs
02 -
1.5 lbs baby red potatoes, quartered
→ Flavor Boosters
03 -
6-8 cloves fresh garlic, minced
04 -
1/2 cup freshly grated Parmesan cheese
→ Pantry Staples
05 -
3 tbsp olive oil
06 -
2 tsp dried Italian seasoning
07 -
1 tsp smoked paprika
→ Seasonings
08 -
1 tsp salt (or to taste)
09 -
1/2 tsp black pepper (or to taste)
# Instructions:
01 -
First things first, get those potatoes ready! Wash and quarter your baby red potatoes. You want them in roughly equal sizes so they cook evenly. Then, pat your chicken thighs super dry with paper towels; this is key for crispy skin, trust me. I used to skip this, and my chicken skin would be a bit rubbery. Don't make my mistakes! A dry surface means a golden, crackly skin, which is exactly what we're after for this dish.
02 -
In a large bowl, toss the quartered potatoes with half of the olive oil, a good pinch of salt, pepper, and a teaspoon of the Italian seasoning. Make sure every potato piece is coated. This is where I sometimes get a little heavy-handed with the salt, so taste a tiny bit if you're unsure! I love how the herbs cling to the potatoes, promising deliciousness. Spread them out on a large baking sheet, ensuring they're in a single layer for maximum crispiness.
03 -
Now for the chicken! In the same bowl (no need for another dirty dish, right?), drizzle the chicken thighs with the remaining olive oil. Sprinkle generously with the rest of the Italian seasoning, smoked paprika, salt, and pepper. Really rub those spices into the skin. Then, add half of your minced fresh garlic and half of the grated Parmesan cheese, pressing it onto the chicken skin. Oh, the smell of that garlic and Parmesan already!
04 -
Nestle the seasoned chicken thighs among the potatoes on the baking sheet. Make sure the chicken skin is facing up. Pop the sheet into a preheated oven at 400°F (200°C) and roast for about 30-35 minutes. You'll start to smell the most incredible aromas filling your kitchen – that’s the magic happening! The chicken skin should be turning golden brown, and the potatoes should be softening.
05 -
After that initial roasting time, carefully pull the baking sheet out. Now, sprinkle the remaining fresh minced garlic and Parmesan cheese over both the chicken and potatoes. This second round of garlic gets beautifully aromatic without burning, and the Parmesan melts into a cheesy dream. I always get a little excited at this step because I know the flavors are about to intensify!
06 -
Return the baking sheet to the oven for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and deeply golden. The chicken skin should be wonderfully crispy, and the cheese should be bubbly and slightly browned. Let the finished dish rest for 5-10 minutes before serving. This helps the juices redistribute, making the chicken extra succulent. Honestly, it’s hard to wait!
# Notes:
01 -
Personal cooking tip I've learned through experience: Don't overcrowd the pan for crispier results!
02 -
Storage advice that actually works from my kitchen trials: Reheat in the oven or air fryer, not the microwave.
03 -
Substitution I've tried that worked surprisingly well: Swap baby reds for small Yukon Golds if you're out.
04 -
Serving suggestion that makes this dish extra special: A simple green salad with a light vinaigrette makes it feel complete.
# Equipment Needed:
01 -
Large baking sheet
02 -
large mixing bowl
03 -
cutting board
04 -
sharp knife
05 -
meat thermometer
# Nutrition (Per Serving):
Calories: 650
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g