Pin it
This one-pan garlic Parmesan chicken and potatoes makes the ideal weeknight meal by mixing simplicity with amazing taste. I tried many ways to make a quick dinner before landing on this version, which my family now requests constantly—it tastes like something from a fancy restaurant but needs just one pan to clean.
Whenever I cook this meal, everyone comes running to the kitchen following the smell of garlic and herbs. They're usually hanging around the oven before I even tell them dinner's almost ready.
Handy Ingredient Tips
- Chicken breasts: Look for similar-sized pieces for even cooking. Make sure they're completely dry for better browning
- Baby potatoes: Get ones about the same size so they finish cooking together. Yukon Golds have a really nice buttery taste
- Fresh garlic: Chop it right before cooking for the strongest flavor kick
- Parmesan cheese: Grate it yourself instead of buying pre-shredded for way better melting
- Italian seasoning: Try using fresh herbs when you can for brighter flavors
Mastering Your Meal
- Picking Your Pan:
- Go for a big baking sheet with edges that gives everything enough room. Cover it with parchment for easy cleanup and to stop sticking. Put your rack in the middle of the oven for even cooking.
- Getting Chicken Ready:
- Wipe chicken completely dry with paper towels for good browning. Mix all your seasonings in a small bowl first to get even flavor. Rub the chicken with oil first, then coat with your seasoning mix, pressing it on gently.
- Making Potatoes Tasty:
- Cut all potatoes the same size so they cook evenly. Mix them in a big bowl with oil first so the seasonings stick better. Add your chopped garlic and Parmesan and toss until every bit is coated.
- Arranging Everything:
- Give each piece of food enough space on the pan. Don't crowd them or they'll steam instead of roast. Put bigger chicken pieces toward the outer edges where it's hotter.
- Getting the Right Texture:
- Watch carefully during the last few minutes when broiling for that golden top. Take chicken out exactly when it hits 165°F to keep it juicy.
Pin it
My grandma always told me that the secret to crispy roasted potatoes is making sure they aren't crowded on the pan. This way they'll get that golden crust everyone loves instead of turning soggy.
Tasty Companions
This goes great with some roasted broccoli or a fresh green salad. Grab some crusty bread to mop up all those yummy juices from the pan. For special nights, start with a light soup or finish with a simple sweet treat.
Fun Twists
- Switch up the herbs to rosemary and thyme for a different flavor
- Use sweet potatoes instead of regular ones for something different
- Throw in some cherry tomatoes or asparagus during the last 10 minutes
Keeping Leftovers
Put any extras in a sealed container and they'll last about 3 days. Heat them up in a 350°F oven to keep everything crispy. Don't use the microwave for the potatoes—they'll just get mushy.
Pin it
This simple meal has gotten me through so many busy nights without giving up on flavor. When you mix well-seasoned chicken with crispy potatoes, it shows how basic ingredients can make the most satisfying dinners. I now use this dish to show cooking beginners that making something tasty doesn't have to be complicated.
Frequently Asked Questions
- → Can I cook with chicken thighs instead of breasts?
- Totally! Thighs are a great swap—they often stay juicier. Just make sure they hit 165°F inside before serving.
- → What’s the trick to getting the potatoes crispy?
- Keep the pieces evenly sliced, don’t let them overlap on the pan, and spin them around halfway. Parmesan's crusty magic helps too!
- → Can I prep parts of this in advance?
- Sure thing! Get the chicken spiced and potatoes prepped up to a day early. Keep them covered in the fridge till baking time.
- → What extra veggies could I toss on?
- Try adding broccoli, carrots, green beans, or Brussels sprouts, but throw them in during the last 15 minutes to keep them fresh.
- → How should I keep and reheat leftovers?
- Stick them in an airtight container and chill for up to three days. Warm them back up in a 350°F oven for about 10 minutes to maintain crispy textures.