Garlic Parmesan Chicken and Potatoes

Garlic Parmesan Chicken and Potatoes has become a staple in our household, and for good reason. From the moment the aroma of garlic and parmesan starts to fill the kitchen, you know you’re in for a treat. This recipe is a true weeknight wonder, combining the simplicity of a one-pan meal with the comforting flavors that everyone at the table seems to adore. I’ve made this dish countless times now, tweaking it here and there to perfect the balance of crispy potatoes, juicy chicken, and that irresistible garlic parmesan coating. Even my pickiest eaters are always happy to see this on the menu, and the clean plates at the end of dinner are a testament to its deliciousness. It’s a recipe that feels both effortless and impressive, perfect for a busy evening or a casual weekend gathering. If you’re looking for a dish that’s guaranteed to be a crowd-pleaser, look no further than this Garlic Parmesan Chicken and Potatoes – it’s a winner every time.

Ingredients

• Chicken Thighs (Bone-in, Skin-on): 2.5 lbs – Provides juicy and flavorful chicken, the bone and skin contribute to richness and crispiness.
• Potatoes (Yukon Gold or Russet): 2 lbs – Choose Yukon Golds for creamy texture or Russets for fluffy interiors, both roast beautifully.
• Garlic: 6-8 cloves – Fresh garlic is essential for that pungent, aromatic flavor that defines this dish.
• Parmesan Cheese (Grated): 1 cup – Adds a salty, nutty, and savory depth, creating the signature parmesan crust.
• Olive Oil: 1/4 cup – Used for roasting, adding moisture and helping the chicken and potatoes crisp up.
• Butter (Unsalted): 4 tablespoons – Enriches the sauce and adds a luxurious, buttery flavor.
• Dried Italian Herbs: 2 teaspoons – A blend of herbs like oregano, basil, and rosemary, providing a classic Italian touch.
• Paprika (Smoked or Sweet): 1 teaspoon – Enhances color and adds a subtle smoky or sweet note.
• Salt: 1.5 teaspoons – Essential for seasoning and bringing out the flavors of all ingredients.
• Black Pepper: 1 teaspoon – Adds a touch of spice and complements the garlic and parmesan.
• Fresh Parsley (Chopped, for garnish): 2 tablespoons – Provides freshness and a pop of color as a final touch.
• Chicken Broth (Low Sodium): 1/4 cup – Adds moisture during roasting and helps create a light sauce.
• Lemon Juice (Freshly squeezed): 1 tablespoon – Brightens the dish with a touch of acidity and enhances the flavors.

Instructions

1. Preheat the Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). While the oven is preheating, wash and chop the potatoes into 1-inch cubes. If using Yukon Gold potatoes, you can leave the skin on; for Russet potatoes, peeling is optional. Evenly sized pieces ensure consistent cooking.
2. Season the Potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Ensure the potatoes are well coated with oil and seasonings for optimal flavor and crisping. Spread the seasoned potatoes in a single layer on a large baking sheet.
3. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps to achieve crispy skin. In the same bowl (no need to wash it, to save on dishes!), toss the chicken thighs with the remaining 2 tablespoons of olive oil, paprika, and Italian herbs. Season generously with the remaining salt and pepper. Make sure the chicken is evenly coated with the oil and spices.
4. Arrange Chicken and Potatoes on Baking Sheet: Arrange the seasoned chicken thighs amongst the potatoes on the baking sheet, ensuring they are in a single layer and not overcrowded. Overcrowding can lead to steaming instead of roasting, preventing crispiness.
5. Roast the Chicken and Potatoes: Place the baking sheet in the preheated oven and roast for 30 minutes. Roasting at high heat initially helps to crisp the potatoes and chicken.
6. Prepare Garlic Parmesan Sauce: While the chicken and potatoes are roasting, prepare the garlic parmesan sauce. Mince the garlic cloves finely. In a small saucepan, melt the butter over medium heat. Add the minced garlic to the melted butter and sauté for about 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as it can become bitter.
7. Add Parmesan and Broth: Remove the saucepan from the heat and stir in the grated parmesan cheese and chicken broth. Stir until the parmesan cheese is melted and the sauce is smooth and creamy. The heat from the butter will melt the parmesan; if needed, you can gently warm it over very low heat, but avoid boiling.
8. Pour Sauce Over Chicken and Potatoes: After the initial 30 minutes of roasting, remove the baking sheet from the oven. Pour the garlic parmesan sauce evenly over the chicken and potatoes. Ensure everything is nicely coated with the sauce.
9. Continue Roasting: Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The potatoes should be easily pierced with a fork.
10. Broil for Extra Crispiness (Optional): For extra crispy chicken skin and golden potatoes, you can broil for the last 2-3 minutes. Keep a close eye on it to prevent burning. Broiling adds a final touch of browning and crispiness.
11. Rest and Garnish: Once cooked, remove the baking sheet from the oven and let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with freshly chopped parsley and a squeeze of fresh lemon juice just before serving to brighten the flavors.
12. Serve Hot: Serve the Garlic Parmesan Chicken and Potatoes hot, directly from the baking sheet or plated individually. Enjoy this flavorful and satisfying one-pan meal!

Nutrition Facts

(Per Serving, Estimated)

• Serving Size: 1 Chicken Thigh & Approximately 1 Cup Potatoes
• Calories: Approximately 650-750 kcal – Provides energy to fuel your body throughout the day. Calorie count can vary based on portion sizes and specific ingredients.
• Protein: 45-55g – Essential for muscle building, repair, and overall body function. Chicken is an excellent source of lean protein.
• Fat: 40-50g – Includes both healthy fats from olive oil and butter, and fats from the chicken skin. Fats are necessary for energy and nutrient absorption, but moderation is key.
• Carbohydrates: 30-40g – Primarily from potatoes, providing dietary fiber and sustained energy. Carbohydrates are the body’s primary source of fuel.
• Sodium: 600-800mg – Sodium content can be adjusted by using low-sodium broth and controlling added salt. Consider sodium intake if you are watching your sodium levels.

Note: Nutritional values are estimates and can vary depending on specific ingredients used, portion sizes, and cooking methods. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 20 minutes – This includes chopping potatoes, preparing the chicken, and making the garlic parmesan sauce. Efficient prep work streamlines the cooking process.
• Cook Time: 50-55 minutes – This is the total roasting time in the oven, including the initial roast and the time after adding the sauce. Oven times may vary slightly, so always check for doneness.
• Total Time: Approximately 1 hour 10-15 minutes – From start to finish, this recipe is ready in just over an hour, making it suitable for weeknight dinners. A relatively quick and easy meal for busy schedules.

How to Serve

This Garlic Parmesan Chicken and Potatoes is a complete meal in itself, but you can enhance your dining experience with complementary side dishes and serving suggestions:

• Side Salads:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing cuts through the richness of the dish.
  • Caesar Salad: A classic Caesar salad provides a creamy and tangy contrast to the garlic parmesan flavors.
  • Arugula Salad with Lemon and Parmesan: Enhances the parmesan theme and adds a peppery bite with fresh lemon.
• Vegetables:
  • Steamed Broccoli or Asparagus: Simple steamed green vegetables add color and nutritional balance.
  • Roasted Brussels Sprouts: Roasting Brussels sprouts with a balsamic glaze offers a sweet and savory side.
  • Green Beans Almondine: Green beans with toasted almonds provide a textural and flavorful side dish.
• Bread:
  • Crusty Bread or Baguette: Perfect for soaking up the delicious garlic parmesan sauce.
  • Garlic Bread: Amplify the garlic flavor with some homemade or store-bought garlic bread.
  • Dinner Rolls: Soft dinner rolls are always a welcome addition to any comforting meal.
• Other Accompaniments:
  • Lemon Wedges: Serve extra lemon wedges on the side for those who like an extra burst of citrus.
  • Red Pepper Flakes: Offer red pepper flakes for those who enjoy a touch of heat.
  • Extra Parmesan Cheese: Have extra grated parmesan cheese available for sprinkling on top.

Additional Tips for Perfect Garlic Parmesan Chicken and Potatoes

1. Use Bone-in, Skin-on Chicken Thighs: While boneless, skinless chicken thighs or breasts can be used, bone-in, skin-on thighs are recommended for maximum flavor and juiciness. The bone and skin render fat during cooking, keeping the chicken moist and adding richness to the dish.
2. Don’t Overcrowd the Baking Sheet: Ensure that both the chicken and potatoes are arranged in a single layer on the baking sheet. Overcrowding will cause steaming instead of roasting, resulting in soggy potatoes and chicken that doesn’t crisp up properly. Use two baking sheets if necessary.
3. Preheat the Baking Sheet (Optional for Extra Crispy Potatoes): For extra crispy potatoes, you can preheat the baking sheet in the oven while it’s preheating. Adding the potatoes to a hot baking sheet helps them to start crisping up immediately.
4. Adjust Garlic to Your Preference: The recipe calls for 6-8 cloves of garlic, but you can adjust this amount to your liking. If you love garlic, feel free to add more. For a milder flavor, use fewer cloves or roast whole garlic cloves alongside the chicken and potatoes.
5. Freshly Grated Parmesan is Best: Using freshly grated parmesan cheese rather than pre-grated is highly recommended. Freshly grated parmesan melts more smoothly into the sauce and has a richer, more pronounced flavor.
6. Marinate the Chicken for Deeper Flavor (Optional): For an even more flavorful chicken, you can marinate the chicken thighs for at least 30 minutes (or up to overnight) in a mixture of olive oil, garlic, Italian herbs, salt, and pepper before roasting.
7. Control the Browning: If the chicken and potatoes are browning too quickly before they are fully cooked, you can loosely tent the baking sheet with aluminum foil to slow down the browning process while allowing them to continue cooking through.
8. Rest the Chicken Before Serving: Allowing the chicken to rest for 5-10 minutes after roasting is crucial. This resting period allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. Don’t skip this step!

Frequently Asked Questions (FAQ)

Q1: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use boneless, skinless chicken breasts. However, chicken breasts tend to be leaner and can dry out more easily than thighs. If using breasts, reduce the cooking time slightly and ensure you don’t overcook them. Consider pounding thicker breasts to ensure even cooking.

Q2: Can I use different types of potatoes?
A: Absolutely! Yukon Gold and Russet potatoes are recommended for their texture, but you can also use red potatoes, fingerling potatoes, or even sweet potatoes. Adjust the cooking time slightly depending on the type of potato and size of the cubes.

Q3: Can I make this recipe ahead of time?
A: While best served fresh, you can prep components ahead of time. You can chop the potatoes and store them in cold water, and prepare the garlic parmesan sauce in advance and store it in the refrigerator. Assemble and roast just before serving. Leftovers can be stored in the refrigerator for 2-3 days and reheated, but the potatoes may lose some crispness.

Q4: Can I add vegetables other than potatoes?
A: Yes, you can easily add other vegetables to this recipe. Broccoli florets, carrots, bell peppers, onions, or asparagus are all great additions. Add them to the baking sheet along with the potatoes, keeping in mind that some vegetables may cook faster than others.

Q5: What if I don’t have Italian herbs?
A: If you don’t have Italian herbs, you can use a combination of dried oregano, basil, and rosemary. You can also use poultry seasoning or just oregano or basil on their own as alternatives.

Q6: Can I make this recipe dairy-free or lower in fat?
A: To make it dairy-free, you can substitute nutritional yeast for parmesan cheese and use olive oil or a dairy-free butter alternative. To reduce fat, you can use skinless chicken, trim visible fat, and reduce the amount of butter and olive oil used.

Q7: How do I ensure the chicken is cooked through?
A: The best way to ensure chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken thigh, avoiding the bone. The internal temperature should reach 165°F (74°C).

Q8: My parmesan sauce is clumpy, what did I do wrong?
A: Clumpy parmesan sauce can happen if the heat is too high when you add the parmesan or if you add too much parmesan at once. Remove the pan from the heat when adding parmesan and stir constantly until melted and smooth. If it’s still clumpy, you can add a little more chicken broth or milk, a tablespoon at a time, while stirring over low heat to help smooth it out. Avoid boiling the sauce, as this can also cause it to separate.

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