Garlic Parmesan Chicken and Potatoes
A savory one-pan dinner featuring juicy chicken and roasted baby potatoes, infused with garlic, Parmesan, and smoked paprika for a cozy, comforting meal.
Ingredients
For the Chicken and Seasoning
- 4 boneless skinless chicken breasts (or thighs) Thighs add more fat and flavor; breasts cook slightly faster.
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt Reduce if using low-sodium Parmesan.
- ¼ teaspoon black pepper
- 1 tablespoon olive oil Can swap for avocado oil.
For the Potatoes
- 1.5 pounds baby Yukon Gold or red potatoes, halved Small fingerlings work too.
- 3 tablespoons olive oil Avoid strong-flavored oils that overpower garlic.
- 4 cloves garlic, minced Can substitute garlic powder if short on fresh.
- ⅓ cup grated Parmesan cheese Freshly grated works best for melt and flavor.
- ½ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- 1 tablespoon chopped fresh parsley For garnish.
- Additional Parmesan cheese Optional, for sprinkling before broiling.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- Pat the chicken breasts dry and season them with the Italian seasoning, smoked paprika, salt, and pepper after rubbing with olive oil.
- In a large bowl, toss the halved potatoes with olive oil, minced garlic, grated Parmesan, salt, and pepper until evenly coated.
Cooking
- Arrange the seasoned chicken on one side of the baking sheet and spread the potatoes on the other side.
- Roast in the oven for 25 to 30 minutes, flipping the potatoes halfway through for even browning.
- Check the chicken with a meat thermometer to make sure it reaches 165°F (74°C).
- In the last 5 minutes, sprinkle extra Parmesan over the chicken and potatoes, then switch the oven to broil to create a crispy crust.
Serving
- Let the chicken rest for 3–5 minutes after removing from the oven. Garnish with chopped parsley before serving.
Notes
Dry the chicken before seasoning for a crisp exterior. Employ a meat thermometer to avoid overcooking. Cut potatoes to uniform size for even cooking.