Garlic Parmesan Chicken and Potatoes
Juicy roasted chicken breasts with a golden Parmesan garlic crust and crispy baby potatoes, all cooked on one sheet pan in 45 minutes.
Equipment
- Large rimmed sheet pan or baking dish
- Mixing bowl
- Instant-read meat thermometer
Ingredients
- 1.5 lb boneless skinless chicken breasts about 3 to 4 pieces; bone-in skin-on thighs can be substituted
- 1.5 lb baby potatoes halved, or quartered if large; baby gold or red potatoes preferred
- 3 tbsp olive oil divided — 2 tablespoons for potatoes, 1 tablespoon for chicken
- 4 cloves garlic minced, divided between potatoes and chicken
- 1 tsp Italian seasoning
- 0.5 tsp paprika
- 0.5 tsp salt plus more to taste
- 0.5 tsp black pepper
- 0.5 cup Parmesan cheese freshly grated; divided — half for chicken before roasting, half to finish
- 2 tbsp unsalted butter melted, for brushing after roasting
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish or rimmed sheet pan.
- In a bowl, toss the potatoes with 2 tablespoons olive oil, half of the minced garlic, Italian seasoning, paprika, salt, and pepper until fully coated.
- Spread the potatoes evenly onto one side of the prepared pan. Give them room — crowding leads to steaming rather than roasting.
- Drizzle the chicken breasts with the remaining 1 tablespoon of olive oil. Pat dry first for better browning.
- Rub the chicken with the remaining garlic, a pinch of salt and pepper, and half of the Parmesan cheese. Press the cheese firmly onto the chicken to help it adhere.
- Place the chicken on the other side of the pan.
- Roast in the oven for 30 to 35 minutes, flipping the potatoes halfway through at the 15-minute mark.
- Cook until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. For extra crispiness, broil for 2 to 3 minutes at the end — watch closely.
- Brush the chicken and potatoes with the melted butter straight out of the oven.
- Sprinkle the remaining Parmesan cheese over everything while still hot.
- Garnish with fresh chopped parsley and serve immediately.
