Description
A delicious and easy one-pan meal featuring tender garlic Parmesan chicken thighs roasted alongside golden baby potatoes, seasoned with fresh garlic, Parmesan cheese, and herbs. Perfect for a quick weeknight dinner that combines juicy flavors with crispy textures.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken thighs
- 4 garlic cloves, minced
- 1.5 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (half of 0.5 cup)
Potatoes
- 1.5 pounds baby potatoes, halved
- 1.5 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese (remaining half)
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a large baking dish or sheet pan to prevent sticking.
- Season Chicken: In a bowl, toss the chicken thighs with 1.5 tablespoons olive oil, minced garlic, salt, pepper, and half of the Parmesan cheese until evenly coated.
- Prepare Potatoes: In a separate bowl, coat the halved baby potatoes with the remaining olive oil, salt, pepper, and remaining Parmesan cheese, mixing well to evenly distribute the seasonings.
- Arrange in Dish: Spread the seasoned potatoes evenly in the prepared baking dish. Nestle the seasoned chicken thighs among the potatoes, ensuring they have space to roast properly.
- Roast: Roast the chicken and potatoes in the oven for 35 to 40 minutes. Halfway through cooking, stir the potatoes to promote even browning and spoon some of the pan juices over the chicken to keep it moist.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) and that the potatoes are golden and tender before removing from the oven.
- Garnish and Serve: Sprinkle the dish with fresh chopped parsley for a burst of color and flavor. Serve warm and enjoy your hearty meal.
Notes
- Using a meat thermometer helps guarantee perfectly cooked chicken without drying it out.
- Baby potatoes can be swapped for fingerling or small red potatoes if preferred.
- Feel free to add other herbs like rosemary or thyme for additional flavor.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- To make a lower-fat version, reduce the olive oil slightly or use cooking spray.
