Who doesn’t love a one-pan meal? Less mess, fewer dishes, and all the flavors cooking together like a perfect little dinner symphony.
This recipe is the kind of meal that makes you look like you have your life together—even when you don’t.
Juicy, garlicky chicken, crispy-on-the-outside but soft-on-the-inside potatoes, and a good dose of Parmesan? Yeah, this is comfort food at its best.
The best part? Everything roasts together in the oven, meaning minimal effort for maximum flavor. Perfect for a busy weeknight or when you just don’t feel like standing over the stove. (We’ve all been there.)
Save To Pinterest
Why You’ll Love This Recipe
- One pan = less cleanup. No mountain of dishes waiting for you afterward.
- Crispy, juicy, and packed with flavor. The chicken stays tender inside while developing that perfect crispy skin, and the potatoes roast up beautifully.
- Minimal prep, maximum reward. Just toss everything together, throw it in the oven, and let the magic happen.
- Family-approved. No complaints at the dinner table—just clean plates.
Ingredients
You’ll need bone-in, skin-on chicken thighs (because crispy skin = life), golden baby potatoes (they roast up beautifully), olive oil, butter, and tons of garlic (obviously). For seasoning, grab Italian seasoning, smoked paprika, salt, and pepper. And then there’s the Parmesan. A good Parmesan—not the shaker can kind, we’re better than that.
How to Make It
Preheat your oven to 400°F. While that’s heating up, grab a big ol’ sheet pan and line it with parchment paper (because scrubbing a baking sheet at 9 PM is not the move).
Season the chicken. Rub the thighs with olive oil, then sprinkle with Italian seasoning, paprika, salt, and pepper. Place them skin-side up on the sheet pan.
Prep the potatoes. Cut your baby potatoes in half (or quarters if they’re big) and toss them with melted butter, garlic, salt, and pepper. Spread them around the chicken on the pan.
Roast for 35-40 minutes or until the chicken is golden and crispy, and the potatoes are fork-tender. If you want extra crispiness (which, of course, you do), broil everything for the last 2-3 minutes.
Hit it with the Parmesan. Sprinkle freshly grated Parmesan over everything as soon as it comes out of the oven. The heat will make it melt into delicious, salty perfection.
Tips and Suggestions
Want extra crispy potatoes? Start roasting them 10 minutes before adding the chicken. That way, they get that golden, crispy edge without overcooking the chicken.
Boneless chicken thighs? Sure, but reduce the cook time by about 10 minutes to avoid dry chicken.
Garlic overload? (Is that even a thing?) Add an extra clove or two for an even punchier flavor.
What to serve with this? It’s a full meal on its own, but if you’re feeling fancy, pair it with a crisp side salad or some roasted veggies.
Tried this recipe? Let me know how it turned out in the comments! And don’t forget to pin it for later—you’re definitely going to want to make this again.
Storage
If you somehow have leftovers (unlikely, but possible), here’s how to store them:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Pop it in a 400°F oven for 10 minutes to re-crisp the chicken and potatoes, or use an air fryer for even better results.
- Freezer: Not ideal, since potatoes tend to get weird when frozen, but if you must, freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
Garlic Parmesan Chicken and Potatoes
Ingredients
- 4 bone-in skin-on chicken thighs
- 1.5 lbs baby potatoes halved
- 3 tbsp olive oil
- 2 tbsp butter melted
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken with olive oil, Italian seasoning, smoked paprika, salt, and pepper. Place skin-side up on one side of the sheet pan.
- Toss the potatoes with melted butter, garlic, salt, and pepper. Spread them around the chicken in a single layer.
- Roast for 35-40 minutes until the chicken is golden brown and crispy, and the potatoes are fork-tender. Broil for 2-3 minutes if needed for extra crispiness.
- Sprinkle Parmesan over everything right out of the oven. Serve hot and enjoy.
Notes
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Pop it in a 400°F oven for 10 minutes to re-crisp the chicken and potatoes, or use an air fryer for even better results.
- Freezer: Not ideal, since potatoes tend to get weird when frozen, but if you must, freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.