Garlic Parmesan Chicken and Potatoes Recipe
Introduction
This Garlic Parmesan Chicken and Potatoes recipe combines tender chicken and crispy potatoes coated in a flavorful garlic and Parmesan mixture. It’s an easy, one-pan dish perfect for weeknight dinners or casual gatherings.
Ingredients
- Chicken (4 pieces, bone-in or boneless)
- Potatoes (1 pound, cut into chunks)
- Garlic (3 cloves, minced)
- Parmesan cheese (½ cup, grated)
- Olive oil (3 tablespoons)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, toss the chicken pieces and potato chunks with olive oil, minced garlic, grated Parmesan, salt, and pepper until evenly coated.
- Step 2: Arrange the chicken and potatoes in a single layer on a baking sheet or roasting pan. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender.
Tips & Variations
- For extra flavor, add fresh herbs like rosemary or thyme before baking.
- Use baby potatoes to reduce chopping time.
- To make it creamier, drizzle a little melted butter over the top before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the chicken and potatoes crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs work well and will cook slightly faster than bone-in pieces. Adjust baking time accordingly.
How can I tell when the chicken is fully cooked?
The best way is to use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). The juices should run clear when poked with a fork.
PrintGarlic Parmesan Chicken and Potatoes Recipe
Garlic Parmesan Chicken and Potatoes is a flavorful and hearty baked dish featuring tender chicken and crispy potatoes coated in a savory blend of garlic, Parmesan cheese, and olive oil. This easy-to-make recipe is perfect for a comforting weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- Salt, to taste
- Black pepper, to taste
Potatoes
- 4 medium Yukon Gold or red potatoes, quartered
Seasoning
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon dried Italian herbs (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Prepare the Ingredients: Preheat your oven to 400°F (200°C). Rinse the chicken thighs and pat them dry with paper towels. Quarter the potatoes into even pieces for uniform cooking.
- Season the Chicken and Potatoes: In a large mixing bowl, combine olive oil, minced garlic, grated Parmesan cheese, salt, black pepper, and dried Italian herbs if using. Toss the chicken thighs and quartered potatoes in this mixture until evenly coated.
- Arrange for Baking: Place the seasoned chicken thighs skin side up on a baking sheet or oven-safe dish. Spread the potatoes around the chicken in a single layer to ensure even cooking and browning.
- Bake Until Done: Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. The chicken skin should be crispy with a nice golden color.
- Serve: Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley if desired and serve warm.
Notes
- For crispier chicken skin, pat the thighs dry before seasoning and avoid overcrowding the baking tray.
- You can substitute Yukon Gold potatoes with baby red potatoes or fingerlings for different textures.
- Adjust garlic quantity according to your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Keywords: garlic parmesan chicken, baked chicken and potatoes, easy chicken dinner, garlic chicken recipe, parmesan potato bake
