Description
A delicious and easy Garlic Parmesan Chicken and Potatoes recipe featuring crispy chicken thighs and tender baby potatoes baked together with garlic, Parmesan cheese, and herbs for a flavorful, comforting meal.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs or breasts
- 1 1/2 pounds baby potatoes, halved
- 4 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss baby potatoes with 1 tablespoon olive oil, half the minced garlic, oregano, thyme, paprika, salt, and pepper. Spread potatoes on a large baking sheet in a single layer.
- Coat chicken thighs with remaining olive oil, garlic, salt, pepper, and Parmesan cheese.
- Arrange chicken skin-side up on the baking sheet among the potatoes.
- Bake for 35-40 minutes, or until chicken skin is crispy and golden and potatoes are tender.
- For extra crispiness, broil for 2-3 minutes, watching carefully.
- Remove from oven, sprinkle with fresh parsley, and serve immediately.
Notes
- Pat chicken dry before seasoning for extra crispy skin.
- Ensure potatoes are spread in a single layer to avoid sogginess.
- For a creamy twist, use cream of chicken soup and slow cook.
- Leftovers can be refrigerated up to 3 days or frozen for 2 months.
- Reheat in oven at 350°F for 10-15 minutes to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: Moderate
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg