Garlic Parmesan Chicken and Potatoes One-Pan Comfort Meal
This one-pan meal combines tender chicken thighs and crispy baby potatoes in a rich garlic and Parmesan sauce, perfect for busy weeknights.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Protein
- 4-6 pieces Boneless Skinless Chicken Thighs Tender and juicy, ideal for this recipe.
Vegetables
- 1-2 pounds Baby Potatoes Halved for even cooking.
Flavorings
- 6-8 cloves Garlic Minced for maximum flavor.
- 1 cup Parmesan Cheese Freshly grated for best results.
- 2-3 tablespoons Olive Oil For crisping and flavor.
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
Seasonings
- to taste Salt
- to taste Pepper
- 1/2 piece Lemon Juice Freshly squeezed for brightness.
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken thighs dry and season with salt and pepper.
- In a mixing bowl, combine minced garlic, olive oil, dried herbs, and lemon juice. Toss chicken in the mixture until coated.
- Rinse and halve baby potatoes, then add to the bowl and mix well.
- Grease a baking sheet with olive oil and arrange chicken on one side and potatoes on the other.
- Sprinkle grated Parmesan cheese over chicken and potatoes.
- Bake for 25-30 minutes, flipping chicken and stirring potatoes halfway through.
- Check chicken's internal temperature (should be 165°F/75°C) and ensure potatoes are fork-tender.
- Let rest for 5 minutes before serving, garnished with parsley.
Notes
Consider adding seasonal vegetables or using different herbs for variations.