Garlic Parmesan Chicken and Potatoes – Easy Recipes for Dinner
You ever stand in front of your fridge at 5:37 p.m., holding a pack of chicken and wondering, 'What now?' Same. That’s how this Garlic Parmesan Chicken and Potatoes came into my life. It’s the kind of recipe you make once, and then every time you’re out of ideas, you whisper to yourself, 'Garlic. Parmesan. Chicken. Potatoes.' It sounds fancy, but really, it’s your weeknight hero in yoga pants.
The chicken gets all crispy on the outside, juicy on the inside. The potatoes? Golden, garlicky little bites of heaven. And it all happens in one pan. ONE. PAN. You toss it all together, chuck it in the oven, and boom—dinner. You won’t believe how good it smells while it cooks. Like, doorbell-ringin', neighbors-wonderin' good.
If you're after cheesey potatoes easy recipe vibes with rotisserie chicken-level ease and an oven-only strategy, you’re in the right place. It's also got that ‘quick and easy recipes’ charm, with a side of comfort food feels. Honestly, I’d make this over fancy takeout any day.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken thighs
- 1 lb baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken and potatoes with olive oil, garlic, Italian seasoning, paprika, salt, and pepper.
- Sprinkle Parmesan cheese over the mixture and toss again to coat.
- Transfer everything to a baking dish or sheet pan, spreading it out evenly.
- Bake for 35–40 minutes, or until the chicken is cooked through and the potatoes are fork-tender and golden.
- Garnish with chopped parsley and serve warm. Try not to eat it straight off the pan—I dare you.