Go Back
Golden baked Garlic Parmesan Chicken and Potatoes served on a white plate, topped with melted cheese and fresh herbs.
Linda

Garlic Parmesan Chicken and Potatoes

Crispy golden potatoes and juicy chicken thighs roasted together in a garlicky parmesan butter sauce that practically makes itself.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 1.5 lbs bone-in, skin-on chicken thighs about 4 thighs, patted dry
  • 1.5 lbs baby Yukon Gold potatoes halved if larger than 1.5 inches
  • 2 tbsp olive oil
  • 1 tsp kosher salt plus more for seasoning
  • 0.5 tsp black pepper freshly ground
For the Garlic Parmesan Butter
  • 4 tbsp unsalted butter melted
  • 6 cloves garlic minced or grated
  • 0.5 cup Parmesan cheese freshly grated, plus more for serving
  • 1 tsp dried Italian seasoning
  • 0.25 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large oven-safe skillet or 9x13 inch baking dish
  • Microplane or fine grater
  • Instant-Read Thermometer

Method
 

Prep
  1. Preheat oven to 425 degrees F. Pat chicken thighs completely dry with paper towels - this is crucial for crispy skin. Toss potatoes with 1 tablespoon olive oil, salt, and pepper in your baking dish or skillet.
  2. In a small bowl, whisk together melted butter, minced garlic, grated Parmesan, Italian seasoning, and red pepper flakes if using. The mixture will be thick and fragrant.
  3. Nestle chicken thighs skin-side up among the potatoes. Brush or spoon about two-thirds of the garlic parmesan butter over the chicken skin and potatoes, getting some down into the crevices. Reserve the rest for later.
  4. Roast for 25 minutes until potatoes are starting to soften and chicken skin is pale golden. The kitchen should smell intensely of garlic by now.
  5. Remove from oven and spoon the remaining garlic parmesan butter over everything, focusing on any pale spots. Return to oven for 10-15 minutes until chicken reaches 165 degrees F internally and skin is deep golden and crispy.
  6. Let rest 5 minutes so juices settle. Scatter fresh parsley and extra Parmesan over the top. Serve straight from the pan with crusty bread to mop up the garlicky butter pooling at the bottom.

Notes

Dry your chicken thoroughly - moisture is the enemy of crispy skin. If your potatoes are larger than golf balls, quarter them instead of halving so they cook through in time. This reheats surprisingly well: crisp leftover chicken skin in a hot skillet while warming potatoes in the microwave, then combine.