Description
This Garlic Parmesan Chicken and Potatoes one-pan dinner is a flavorful and easy-to-make meal featuring crispy, juicy chicken thighs paired with tender, Parmesan-coated baby potatoes. Baked in the oven, this dish brings together savory garlic, oregano, and a hint of paprika for a comforting family dinner that requires minimal cleanup.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/6 cup grated Parmesan cheese (half of 1/3 cup)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
Potatoes
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/6 cup grated Parmesan cheese (remaining half of 1/3 cup)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare it for baking the chicken and potatoes.
- Mix Seasoning: In a bowl, combine the grated Parmesan cheese, paprika, dried oregano, salt, black pepper, and optional red pepper flakes to create a flavorful seasoning mix.
- Prepare Chicken: Pat the chicken thighs dry with paper towels. Rub each piece with 1 tablespoon of olive oil, then evenly season them with half of the prepared Parmesan seasoning mixture.
- Season Potatoes: Toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, minced garlic, and the rest of the Parmesan seasoning mixture until well coated.
- Arrange: Spread the seasoned chicken thighs and potatoes in a single layer on a baking sheet or in a skillet to ensure even cooking.
- Bake: Place the baking sheet or skillet in the preheated oven and cook for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes become tender when pierced with a fork.
- Broil (Optional): For extra crispness on the chicken skin and potatoes, broil them for 2 to 3 minutes, watching carefully to prevent burning.
- Serve: Garnish the finished dish with freshly chopped parsley and serve hot for a delicious and satisfying meal.
Notes
- You can substitute bone-in chicken thighs with boneless if preferred; just reduce cooking time accordingly.
- If you like spicier food, increase the red pepper flakes or add a dash of cayenne pepper.
- Use baby potatoes for even cooking; larger potatoes can be cut into quarters.
- For a dairy-free version, omit the Parmesan cheese and add extra garlic and herbs.
- Broiling is optional but highly recommended for extra crispy skin and potatoes.
