Garlic Parmesan Chicken and Potatoes Recipe

Save this recipe on:

I’ve always had a soft spot for comfort food, especially when it involves juicy, golden chicken and tender roasted potatoes. This Garlic Parmesan Chicken and Potatoes recipe is one of those cozy meals I keep coming back to, especially on busy weeknights or chilly weekends when I crave something hearty but don’t want to be stuck in the kitchen for hours.

I created this dish out of pure necessity one evening, armed with a few chicken thighs, some baby potatoes, and my ever-reliable block of Parmesan. What came out of the oven was nothing short of magic. The chicken was incredibly moist with crispy skin, the potatoes were buttery and golden with edges that almost caramelized, and that garlicky, cheesy flavor brought it all together like a dream.

Now it’s one of my most requested dishes from family and friends. It’s the kind of recipe that tastes like you spent all day on it, but really, it’s so effortless. And let me tell you, leftovers (if there are any) are even better the next day. It reminds me of other favorites like my Creamy Garlic Chicken Breasts and Marry Me Chicken because it balances richness with a punch of flavor that lingers just enough to make you want more.

Why You’ll Love This Garlic Parmesan Chicken and Potatoes Recipe

You’ll fall in love with this recipe for so many reasons. First, it’s a true one-pan wonder, which means easy prep and even easier cleanup. Every ingredient complements the other perfectly—the garlic infuses the oil, the Parmesan forms a golden crust, and the herbs bring out the earthy warmth of the potatoes.

It’s also incredibly versatile. Whether you use thighs, drumsticks, or even breasts, the outcome is always delicious. It’s gluten-free, kid-friendly, and easily adaptable for low-carb diets by swapping the potatoes with cauliflower.

But most of all, this recipe is about flavor. Deep, bold, herby, garlicky flavor that doesn’t overwhelm but comforts. It’s a crowd-pleaser that looks impressive and tastes even better than it looks. Once you try it, you’ll understand why it’s a staple in my kitchen.

How to Make the Garlic Parmesan Chicken and Potatoes Recipe

Step 1: Prep the ingredients
Start by preheating your oven to 400°F (200°C). Rinse and halve about 1.5 pounds of baby potatoes. Pat dry 6 to 8 skin-on, bone-in chicken thighs. The skin is key here, helping lock in moisture and adding that golden, crispy texture.

Step 2: Make the garlic-Parmesan mixture
In a bowl, mix 1/3 cup of grated Parmesan cheese, 4 cloves of minced garlic, 2 teaspoons of dried Italian herbs, 1 teaspoon of smoked paprika, salt, black pepper, and 2 tablespoons of olive oil. Toss the potatoes in half of this mixture, coating them well. Rub the rest over the chicken thighs, making sure they’re evenly covered.

Step 3: Roast to perfection
On a large baking sheet or in a roasting pan, arrange the potatoes around the edges and the chicken thighs in the center. Roast uncovered for about 40-45 minutes, or until the chicken skin is crisp and the internal temperature reaches 165°F. Turn the potatoes halfway through for even browning.

Step 4: Broil and garnish
For extra crispiness, broil the tray for the last 2-3 minutes, watching closely. Once out of the oven, sprinkle freshly chopped parsley and a little more Parmesan on top. Serve hot.

Recipe Variations and Possible Substitutions

If you don’t have baby potatoes, you can easily use russet or Yukon gold potatoes cut into chunks. Sweet potatoes also bring a deliciously different, slightly caramelized twist. For a low-carb version, cauliflower florets roast beautifully with the garlic-Parmesan mixture.

Prefer chicken breasts? Go for it—just reduce the roasting time to avoid drying them out. Boneless skinless thighs are also an option, though you’ll miss that crispy skin factor.

You can add a splash of lemon juice or zest for a citrusy edge or throw in green beans or asparagus during the last 15 minutes of roasting for a built-in veggie side. And if you’re into heat, a pinch of red pepper flakes takes it up a notch without overwhelming the garlicky goodness.

Serving and Pairing Suggestions

This Garlic Parmesan Chicken and Potatoes recipe is a complete meal on its own, but I love serving it with something fresh and crisp to round things out. A simple arugula salad with lemon vinaigrette adds a nice contrast to the richness of the dish. You can also pair it with roasted broccoli or green beans tossed in olive oil and sea salt for extra greens.

If you’re in the mood for bread, warm dinner rolls or a slice of crusty baguette are perfect for sopping up those garlicky pan juices. And for a heartier dinner, a side of creamy polenta or a scoop of rice makes it even more satisfying.

As for drinks, a light Chardonnay or even a sparkling lemonade works beautifully to complement the savory flavors.

Storage and Reheating Tips

Leftovers? Lucky you. This dish keeps wonderfully. Store any remaining chicken and potatoes in an airtight container in the fridge for up to 4 days. To reheat, I recommend using the oven or toaster oven at 350°F for about 10-15 minutes to keep that crispy texture intact. The microwave works too, though the skin won’t stay crispy.

If you want to freeze leftovers, separate the chicken and potatoes into freezer-safe containers. They’ll stay good for up to 3 months. Thaw overnight in the fridge and reheat as mentioned above.

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes, boneless thighs or breasts work well. Just be careful not to overcook them, especially breasts. Reduce cooking time by about 10-15 minutes.

What can I use instead of Parmesan cheese?

Grated Asiago or Pecorino Romano are great alternatives. Even shredded mozzarella can work if you prefer a milder, gooier finish.

Can I make this dish ahead of time?

You can prep everything a day ahead and store it in the fridge. When ready, pop it in the oven and roast as directed. You may need to add a few extra minutes since it’s starting from cold.

How do I know when the chicken is fully cooked?

Use a meat thermometer! The internal temperature should read 165°F. Also, juices should run clear when pierced near the bone.

What herbs can I use if I don’t have Italian seasoning?

A mix of dried oregano, thyme, rosemary, and basil will do the trick. Adjust to taste based on what you have in your pantry.

Related Recipe You’ll Like

If this Garlic Parmesan Chicken and Potatoes recipe hit the spot, I know you’ll fall head over heels for some of my other flavorful favorites. For example, Creamy Garlic Chicken Breasts is another rich and savory meal that uses garlic and cream to bring a restaurant-quality dish to your dinner table.

You might also enjoy my Marry Me Chicken, which is famous for its creamy sun-dried tomato sauce and juicy chicken cutlets. If you’re craving a pasta pairing, the Cheese Shrimp Penne Pasta with Spinach brings the same comforting flavors with a seafood twist.

Or try the One Pan Chicken with Buttered Noodles if you’re looking for an easy weeknight solution that requires minimal cleanup and maximum satisfaction.

Save and Share This Recipe for Later

Don’t let this one slip away! Be sure to save this Garlic Parmesan Chicken and Potatoes recipe to your Pinterest board so you can find it again whenever the craving hits. It also makes a great share for friends or family who love easy, satisfying dinners.

Snap a photo if you make it and tag me—I love seeing your creations! You can also share this recipe on Facebook, Instagram, or wherever you gather your foodie inspiration. Trust me, they’ll thank you later.

Save this recipe on: