Description
This One-Pan Garlic Parmesan Chicken with Roasted Potatoes is a simple yet flavorful sheet pan dinner made with juicy chicken and crispy baby potatoes, all coated in buttery garlic-Parmesan seasoning. A quick and easy meal perfect for busy weeknights!
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1½ lbs baby potatoes, halved or quartered
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 3–4 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
- In a bowl, mix melted butter, olive oil, garlic, Parmesan, Italian seasoning, salt, and pepper.
- Toss chicken and potatoes in the mixture until evenly coated.
- Arrange chicken in the center of the baking sheet, potatoes around the edges in a single layer.
- Bake for 35–40 minutes, flipping potatoes halfway, until chicken is cooked through (165°F) and potatoes are tender and golden.
- Garnish with parsley and serve hot.
Notes
- Add veggies like green beans or broccoli during the last 15–20 minutes.
- Swap Parmesan for Asiago or Pecorino Romano.
- Add red pepper flakes for a spicy twist.
- Use bone-in chicken—just extend the cook time slightly.
- Store leftovers in the fridge for up to 4 days; reheat in the oven or air fryer.
