Garlic Parmesan Chicken with Potatoes
A delicious and easy dinner idea featuring juicy chicken thighs and tender baby potatoes coated in a savory garlic and Parmesan mixture.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course DINNER
Cuisine American
Servings 4 people
Calories 480 kcal
Chicken and Potatoes
- 2 pounds bone-in, skin-on chicken thighs Provides juicy meat and crispy skin.
- 1 pound baby potatoes Halved for even cooking.
- 4 tablespoons olive oil Helps to crisp the chicken skin.
- 4 cloves garlic, minced Essential for aromatic taste.
- 1 teaspoon dried Italian seasoning Enhances overall flavor.
- 1 teaspoon salt Brings out natural flavors.
- 0.5 teaspoon black pepper Adds a subtle kick.
- 0.5 cup grated Parmesan cheese Creates a crispy topping.
- 2 tablespoons fresh parsley, chopped For garnish.
Rinse the chicken thighs under cold water and pat dry with paper towels. Trim excess fat if necessary.
Wash the baby potatoes thoroughly and halve each potato.
In a medium bowl, combine olive oil, minced garlic, dried Italian seasoning, salt, and black pepper. Stir until blended.
Pour the garlic mixture over the chicken thighs and rub it in. Toss the halved potatoes in the remaining garlic mixture.
Preheat the oven to 400°F. Arrange chicken thighs skin-side up on a baking sheet and spread halved potatoes around them. Drizzle any leftover garlic mixture over the potatoes and sprinkle grated Parmesan cheese on top.
Bake for 35-40 minutes, checking that the chicken reaches an internal temperature of 165°F and the potatoes are tender. Broil for an additional 2-3 minutes for extra crispiness if desired.
Let the dish rest for about 5 minutes before serving.
Calories: 480kcalProtein: 36gSodium: 800mg
Keyword chicken, garlic, Parmesan, potatoes