Oh my goodness, if you’re looking for a dinner that screams ‘delicious’ without screaming ‘hours of work,’ you HAVE to try my Irresistible Garlic Parmesan Chicken And Potatoes Recipe. Seriously, this is my absolute go-to when I want something totally yummy and I’m feeling a bit pressed for time or just plain lazy (let’s be real!). It’s a magical one-pan wonder that gets dinner on the table with minimal fuss and maximum flavor explosion. I stumbled upon this gem years ago and it’s been a household favorite ever since – it always makes everyone happy!
Why You’ll Love This Irresistible Garlic Parmesan Chicken And Potatoes Recipe
This dish is a weeknight warrior, seriously! Here’s why it’s become a staple in my kitchen:
- Super Easy Prep: Toss everything together and let the oven do the work!
- Minimal Cleanup: One pan means way less scrubbing afterwards. Hallelujah!
- Crowd Pleaser: The garlic and Parmesan combo? Always a winner with everyone.
- Flavor Packed: Tender chicken and perfectly roasted potatoes with that cheesy, garlicky goodness. Yum!
- Perfectly Balanced: It’s hearty enough for a full meal without feeling too heavy.
- Quick & Efficient: On the table in about an hour, start to finish!
Gather Your Ingredients for Irresistible Garlic Parmesan Chicken And Potatoes
Alright, let’s get cooking! You won’t believe how simple this is. Here’s what you’ll need to grab for this flavor-packed dinner:
- About 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized 1-inch pieces – thighs are my secret for juicy chicken!
- 1.5 pounds of baby potatoes, all halved so they cook nicely.
- 3 tablespoons of good olive oil.
- 4 cloves of garlic, all minced up nice and fine.
- A generous 1/2 cup of grated Parmesan cheese – don’t skimp here!
- 1 teaspoon of dried oregano for that herby touch.
- 1/2 teaspoon of salt, plus a pinch more.
- 1/4 teaspoon of black pepper, freshly ground if you have it.
- And a little fresh parsley, chopped up, for a pop of green at the end!
Step-by-Step Guide to Making Irresistible Garlic Parmesan Chicken And Potatoes
Alright, get ready for the easiest dinner ever! This recipe is so straightforward, anyone can nail it. We’re basically going to prep, throw it all on a pan, and let the oven do its magic. Trust me, it’s a game-changer for busy nights!
Prepping the Potatoes for Roasting
First things first, let’s get those potatoes going. Grab a big bowl and toss your halved baby potatoes with about 1 tablespoon of olive oil, a good pinch of salt, and some black pepper. Don’t overthink it, just give them a good coating. Spread them out in a single layer on your baking sheet – this is key for getting them nice and crispy, not steamed! Pop them into your preheated oven (that’s 400°F or 200°C, remember?) and let them roast for about 20 minutes. They should start getting a little tender. You want them looking almost as good as these irresistible homemade french fries!
Seasoning the Chicken for Maximum Flavor
While those potatoes are doing their thing, let’s get the chicken ready. In that same big bowl (no need to wash it!), toss your chicken pieces. We’re talking the rest of the olive oil, all that minced garlic, the grated Parmesan cheese, dried oregano, and another little sprinkle of salt and pepper. Give it all a really good mix until every single piece of chicken is coated in that glorious garlic-Parmesan mixture. Make sure every nook and cranny gets some love!
Combining and Baking the Irresistible Garlic Parmesan Chicken And Potatoes
Okay, timer goes off for the potatoes – carefully take that baking sheet out of the oven. Now, add your beautifully seasoned chicken right on there with the potatoes. Again, spread everything out into a single layer. You want all those yummy bits to get direct heat. Pop the whole pan back into the oven and let it bake for another 20 to 25 minutes. You’re looking for the chicken to be cooked through and totally juicy (a good trick is to cut into a piece to check – no pink allowed!), and for those potatoes to be perfectly tender with lovely golden-brown edges. If you want extra-crispy potatoes, you could even aim for closer to 25 minutes, but keep an eye on the chicken so it doesn’t dry out!
Tips for Success with Your Garlic Parmesan Chicken and Potatoes
Making this dish is pretty foolproof, but here are a few little secrets I’ve picked up along the way to make it absolutely *chef’s kiss* every time! For extra-crispy potatoes, try parboiling them for about 10 minutes before you toss them with oil and seasoning – it’s a little extra step but oh-so-worth-it! And don’t be afraid to throw in some extra veggies during the last 15 minutes or so of baking. Broccoli florets or some colorful bell pepper strips are fantastic additions that pair wonderfully with the garlic and Parmesan. Just make sure everything is in a single layer on the pan so it all roasts up beautifully, just like in my zesty lemon garlic chicken and green beans!
Serving Suggestions for Your Irresistible Garlic Parmesan Chicken And Potatoes
This garlic Parmesan chicken and potatoes is a complete meal on its own, but if you want to round it out, a simple side salad is fantastic! My favorite is a crisp green salad with a drizzle of my ultimate Caesar dressing. You could also steam some some quick green beans or asparagus if you’re feeling like it!
Storage and Reheating Instructions
Got leftovers? Lucky you! This garlic Parmesan chicken and potatoes tastes amazing the next day. Just pop any extra into an airtight container and store it in the fridge for up to 3 days. To reheat, I find the oven is best – spread it back out on a baking sheet at around 350°F (175°C) for about 10-15 minutes until everything’s warmed through and still yummy. A quick zap in the microwave works too, but you might lose a little of that perfect crispiness on the potatoes!
Frequently Asked Questions about Garlic Parmesan Chicken and Potatoes
Got questions? I’ve got answers! This recipe is pretty straightforward, but here are a few things people often ask me about making this Irresistible Garlic Parmesan Chicken And Potatoes dish:
Can I use chicken breast instead of thighs?
You sure can! Chicken breast works too, but you’ll want to cook it for a bit less time, maybe just 15-20 minutes in the second baking stage, so it doesn’t dry out. Thighs are my favorite because they stay so juicy!
How long does it take to cook?
Total cook time is about 45 minutes, broken into two roasting stages. First the potatoes for 20 minutes, then everything together for another 20-25 minutes. So, from preheating the oven to serving, it’s roughly an hour. Pretty speedy for such a tasty meal!
Can I add other vegetables to my Garlic Parmesan Chicken and Potatoes?
Absolutely! This recipe is super forgiving. You can totally toss in some broccoli florets, chopped bell peppers (like in my easy stuffed bell peppers!), or even some chunks of zucchini during the last 15 minutes of baking. Just make sure they’re not too crowded on the pan!
What if my potatoes aren’t crispy enough?
If you’re a crispiness fanatic like me, try parboiling your halved potatoes for about 10 minutes before you toss them with the oil and seasonings. Then, arrange them in a single layer on the baking sheet and give them that first 20-minute roast. It makes a world of difference!
Nutritional Information (Estimated)
Just a heads-up, these numbers are estimates since everyone’s ingredients and portions can vary a little! This is for one serving of our amazing Garlic Parmesan Chicken and Potatoes:
- Calories: Around 550
- Fat: About 30g (8g saturated)
- Protein: A solid 38g
- Carbohydrates: Roughly 35g
This gives you a good idea of what you’re working with – a delicious and satisfying meal!
Print
Irresistible Garlic Parmesan Chicken and Potatoes
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful one-pan meal featuring tender chicken and roasted potatoes coated in garlic and Parmesan cheese.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1.5 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the potatoes for 20 minutes.
- While the potatoes roast, toss the chicken pieces with the remaining 2 tablespoons of olive oil, minced garlic, grated Parmesan cheese, dried oregano, salt, and pepper.
- Add the seasoned chicken to the baking sheet with the partially roasted potatoes. Ensure everything is in a single layer.
- Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
- Garnish with fresh parsley before serving.
Notes
- For crispier potatoes, you can parboil them for 10 minutes before roasting.
- Feel free to add other vegetables like broccoli florets or bell peppers during the last 15 minutes of baking.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 150mg
Keywords: garlic parmesan chicken, roasted potatoes, one pan meal, easy dinner, chicken recipe, potato recipe, weeknight dinner