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One-Pan Oven Baked Garlic Parmesan Chicken and Potatoes

A close-up of golden-brown garlic parmesan chicken and roasted small potatoes garnished with parsley.

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Make this easy, flavorful garlic parmesan chicken and potatoes on a single sheet pan for quick preparation and minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1.5 lbs baby potatoes, halved or quartered
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper. Spread the potatoes in a single layer on the prepared baking sheet.
  3. Roast the potatoes for 15 minutes.
  4. While the potatoes roast, toss the chicken pieces with the remaining 2 tablespoons of olive oil, the remaining minced garlic, and Italian seasoning.
  5. Remove the baking sheet from the oven. Push the potatoes to one side and add the seasoned chicken to the other side of the sheet pan.
  6. Return the pan to the oven and bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the potatoes are tender.
  7. Remove the pan from the oven. Sprinkle the grated Parmesan cheese evenly over the chicken and potatoes. Return to the oven for 2-3 minutes until the cheese is melted and lightly golden.
  8. Garnish with fresh parsley before serving.

Notes

  • If you prefer crispier potatoes, toss them with the chicken mixture for the last 10 minutes of cooking.
  • Use small baby potatoes for faster and more even cooking.
  • You can substitute chicken breasts for thighs, but adjust the cooking time slightly to prevent drying out the breasts.

Nutrition