Garlic Parmesan Chicken And Potatoes Recipe
There is something deeply satisfying about a meal that comes together in one pan, especially when it fills the kitchen with the most incredible aromas. This Garlic Parmesan Chicken and Potatoes Recipe is precisely that kind of dinner. As the oven works its magic, the scent of roasting garlic, nutty Parmesan, and savoury herbs promises a truly delicious meal is on its way. It’s a dish that balances rustic simplicity with rich, layered flavours, making it a staple in our home. My kids absolutely devour this every time I make it, always fighting over the last crispy potato.
What makes this dish so special is the harmony of textures and tastes. The chicken thighs, with their skin on, become wonderfully crisp and golden, while the meat underneath remains juicy and tender. The baby potatoes drink up all the flavour from the chicken drippings and the garlic butter, turning fluffy on the inside with delightfully browned edges. It’s all brought together by a simple but powerful sauce of melted butter, heaps of fresh garlic, and finely grated Parmesan cheese, which creates a savoury, slightly salty crust on everything it touches.
This is the kind of dinner that works beautifully for a hearty weeknight meal when you want something substantial without a mountain of washing up. It’s also impressive enough to serve when you have friends over for a relaxed weekend get-together. It’s wholesome, flavourful, and a recipe we return to again and again. If you enjoy a complete meal from the oven, it’s a wonderful alternative to my Flavorful Chicken Tikka Masala Recipe when you’re in the mood for European flavours.
Recipe Overview
This one-pan Garlic Parmesan Chicken and Potatoes recipe delivers tender, juicy chicken and perfectly roasted potatoes coated in a rich garlic butter and cheese sauce. The flavours are savoury and aromatic, with a hint of warmth from the herbs. I’ve found that par-cooking the potatoes slightly before adding the chicken is the key to achieving that perfect, fluffy-on-the-inside, crispy-on-the-outside texture every single time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Garlic Parmesan Chicken And Potatoes Recipe
- Genuine Flavour: The taste is built on real ingredients. We use a generous amount of fresh garlic which becomes sweet and mellow when roasted, combined with the sharp, nutty flavour of authentic Parmigiano-Reggiano, and earthy notes from fresh parsley and oregano.
- Ready in About an Hour: With just 15 minutes of hands-on prep, the oven does the rest of the work. It’s a complete, satisfying meal that’s on the table in around 60 minutes.
- Flexible Recipe: You can easily adapt this dish. Toss in some broccoli florets or chopped carrots for the last 20 minutes of roasting to add more vegetables. A squeeze of lemon juice at the end also brightens everything up beautifully.
- Great for a Family Dinner: This dinner recipe is ideal for feeding the family on a busy weeknight. It’s a full meal in one dish, which means less fuss and less to clean up afterwards.
- Family Tested: This recipe was inspired by a dish I had at a little restaurant in Spain. I spent weeks trying to recreate that magic, and this version is the one that my whole family now requests on a regular basis.
Ingredients You’ll Need
For this recipe, we rely on fresh, simple ingredients to create a truly memorable meal. When it comes to the Parmesan, I always recommend buying a block and grating it yourself. The pre-grated versions often contain anti-caking agents that prevent them from melting as smoothly. A good quality olive oil also makes a noticeable difference to the flavour of the potatoes.
- 900g baby potatoes, washed and halved
- 4 bone-in, skin-on chicken thighs (around 800g total)
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp dried oregano
- For the Garlic Parmesan Sauce:
- 85g unsalted butter, melted
- 6-8 cloves garlic, minced (about 2 tbsp)
- 50g Parmesan cheese, finely grated, plus extra for serving
- 2 tbsp fresh parsley, finely chopped
- 1/4 tsp red pepper flakes (optional, for a little warmth)
Kira’s Tip: Make sure your potatoes are completely dry before you toss them with the oil and seasonings. I pat them thoroughly with a clean tea towel after washing. This step is essential for helping them develop those lovely, crispy brown edges in the oven.
How to Make Garlic Parmesan Chicken And Potatoes Recipe
The process for this recipe is straightforward. We start by giving the potatoes a head start in the oven to ensure they become tender, then we add the chicken and the glorious garlic butter sauce to bring it all together.
- Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Lightly grease a large, rimmed baking sheet or roasting tin.
- Season the Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried oregano. Make sure they are evenly coated.
- First Roast for Potatoes: Spread the seasoned potatoes in a single layer on your prepared baking sheet. Roast for 15-20 minutes, until they are just beginning to soften and turn golden at the edges.
- Prepare the Chicken: While the potatoes are roasting, pat the chicken thighs completely dry with paper towels. Season both sides generously with the remaining salt and pepper.
- Make the Sauce: In a small bowl, whisk together the melted butter, minced garlic, grated Parmesan, and chopped fresh parsley. If you’re using them, stir in the red pepper flakes now.
- Coat the Chicken: Place the seasoned chicken thighs in a bowl and pour about two-thirds of the garlic parmesan butter over them. Use your hands or tongs to ensure each piece is thoroughly coated. What works best for me is to lift the skin slightly and get some of the butter mixture underneath.
- Combine and Roast: Remove the baking sheet from the oven. Push the potatoes to the sides to make space in the centre and arrange the chicken thighs, skin-side up. Drizzle any remaining garlic butter from the chicken bowl over the potatoes.
- Final Roast: Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the skin is golden and crisp. The internal temperature of the chicken should reach 74°C on a meat thermometer, as recommended by the Food Standards Agency (FSA). The potatoes should be tender and nicely browned.
- Serve: Let it rest for 5 minutes before serving. Garnish with a little extra fresh parsley and a final sprinkle of Parmesan cheese.
Tips From My Kitchen
- Temperature Control: Don’t be tempted to lower the oven temperature. That initial high heat of 200°C is crucial for rendering the fat from the chicken skin, which is what makes it so irresistibly crispy.
- The Secret Step: I learned that giving the potatoes that 15-20 minute head start is the most important step. Without it, you can end up with perfectly cooked chicken but underdone, hard potatoes. This guarantees both are finished at the same time.
- Make-Ahead: To get ahead, you can wash and halve the potatoes in the morning. Keep them submerged in a bowl of cold water in the fridge to prevent browning, then drain and dry them thoroughly before use. You can also mix the garlic butter sauce and store it in an airtight container in the fridge for up to 2 days.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend spreading everything on a baking sheet and warming in the oven at 180°C for 10-15 minutes. This helps the chicken skin and potatoes crisp up again much better than a microwave would.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment. The garlic and Parmesan base is very versatile and pairs well with many different additions.
- Add Some Spice: For those who like a bit of a kick, increase the red pepper flakes to a full teaspoon or add 1/2 teaspoon of smoked paprika to the potatoes for a lovely, smoky depth.
- Add More Veggies: About 20 minutes before the end of the cooking time, toss some asparagus spears, tenderstem broccoli, or sliced bell peppers onto the tray. They’ll roast alongside the chicken and potatoes beautifully.
- Different Protein: This garlic butter sauce is fantastic on other proteins. Try it with salmon fillets; they will need about 12-15 minutes of cooking time. It’s also great with pork chops or even large prawns. If you enjoy this sauce with fish, you should try my Grilled Salmon With Lemon Butter Sauce Recipe.
What to Serve With Garlic Parmesan Chicken And Potatoes
This is a complete meal on its own, but a simple side dish can elevate it further and add some freshness to the plate.
- A Simple Green Salad: A crisp salad of rocket or mixed leaves with a sharp lemon vinaigrette provides a fresh, acidic contrast that cuts through the richness of the butter and cheese.
- Steamed Green Beans: A side of tender, steamed green beans or roasted broccoli adds a welcome touch of green and extra nutrients to the meal.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio pairs wonderfully, as its acidity complements the garlic and Parmesan. For a non-alcoholic option, a sparkling elderflower pressé is lovely.
Frequently Asked Questions
Garlic Parmesan Chicken And Potatoes Recipe
Ingredients
Method
- Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Lightly grease a large, rimmed baking sheet or roasting tin.
- Season the Potatoes: In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried oregano. Make sure they are evenly coated.
- First Roast for Potatoes: Spread the seasoned potatoes in a single layer on your prepared baking sheet. Roast for 15-20 minutes, until they are just beginning to soften and turn golden at the edges.
- Prepare the Chicken: While the potatoes are roasting, pat the chicken thighs completely dry with paper towels. Season both sides generously with the remaining salt and pepper.
- Make the Sauce: In a small bowl, whisk together the melted butter, minced garlic, grated Parmesan, and chopped fresh parsley. If you're using them, stir in the red pepper flakes now.
- Coat the Chicken: Place the seasoned chicken thighs in a bowl and pour about two-thirds of the garlic parmesan butter over them. Use your hands or tongs to ensure each piece is thoroughly coated. What works best for me is to lift the skin slightly and get some of the butter mixture underneath.
- Combine and Roast: Remove the baking sheet from the oven. Push the potatoes to the sides to make space in the centre and arrange the chicken thighs, skin-side up. Drizzle any remaining garlic butter from the chicken bowl over the potatoes.
- Final Roast: Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the skin is golden and crisp. The internal temperature of the chicken should reach 74°C on a meat thermometer, as recommended by the Food Standards Agency (FSA). The potatoes should be tender and nicely browned.
- Serve: Let it rest for 5 minutes before serving. Garnish with a little extra fresh parsley and a final sprinkle of Parmesan cheese.
Notes
I really hope you enjoy making this Garlic Parmesan Chicken and Potatoes recipe. It’s a dish filled with simple, satisfying flavours that always brings my family to the table with smiles on their faces. It’s reliable, delicious, and feels like a little bit of a treat any night of the week. If you try it, please let me know how it turned out for you in the comments below – I love hearing from you! Happy cooking, Kira.
