Description
How to make crispy garlic parmesan chicken and golden potatoes in one pan that saves time and delivers maximum comfort with minimal cleanup.
Ingredients
Scale
Chicken and Potatoes
- 6 bone-in, skin-on chicken thighs, patted dry
- 2 lbs baby potatoes, halved or quartered if large
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Garlic Parmesan Coating
- 6 cloves garlic, minced
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons butter, melted
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
Fresh Finishing
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Extra Parmesan cheese for serving
- Lemon wedges for serving
- Red pepper flakes, optional
Instructions
- Prep Everything: Preheat oven to 425°F and pat chicken thighs completely dry with paper towels. Toss halved potatoes with 1 tablespoon olive oil, half the salt and pepper. Drying the chicken is crucial for crispy skin.
- Season Chicken: Rub chicken thighs with remaining olive oil, then season with remaining salt and pepper. Make sure to get under the skin slightly for maximum flavor penetration and even seasoning throughout.
- Make Coating: Mix minced garlic, grated Parmesan, melted butter, lemon juice, Italian seasoning, and paprika in a bowl. This aromatic mixture will create that golden, crispy coating we’re after.
- Arrange Pan: Place seasoned potatoes around edges of a large rimmed baking sheet. Nestle chicken thighs in center, leaving space between pieces. Crowding prevents proper browning and crispy results.
- Add Coating: Brush or spoon the garlic Parmesan mixture over chicken thighs, getting into all the crevices. Reserve any extra mixture to brush on halfway through cooking for extra flavor.
- Roast Together: Bake for 30-35 minutes until chicken reaches 165°F internal temperature and potatoes are golden and tender. The skin should be crispy and beautifully browned all over.
- Finish Fresh: Let rest 5 minutes, then sprinkle with fresh parsley and thyme. Serve immediately with lemon wedges and extra Parmesan cheese for the ultimate comfort meal experience.
Notes
- Pat chicken completely dry with paper towels for crispy skin – this step is crucial for success.
- Store leftovers in airtight container in refrigerator for up to 3 days, reheat in oven to maintain crispiness.
- Cut potatoes into similar sizes so they cook evenly with the chicken.
- Don’t crowd the pan or everything will steam instead of getting crispy and golden.
- Let chicken rest 5 minutes after cooking for juicier, more tender results.
- Freshly grated Parmesan melts better than pre-shredded for the best coating.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 35g