Save it
This one-pan garlic Parmesan chicken and potatoes makes dinner time a breeze while packing amazing taste. I've tried dozens of quick meals, but this one stands out as our family's top pick - giving you restaurant-worthy food with hardly any dishes to wash afterward.
The smell of garlic and herbs roasting fills our home whenever I cook this, and my family shows up at the table before I even have a chance to call them. It's now what they ask for most when we're rushing through weeknights.
Must-Have Ingredients Breakdown
- Chicken breasts: Look for similar sizes so they cook evenly. Make sure to dry them completely for better browning
- Baby potatoes: Find ones that match in size for consistent cooking. Try Yukon Golds for their creamy taste
- Fresh garlic: Chop it right before you cook for the strongest kick
- Parmesan cheese: Grate it yourself for the best melt and flavor punch
- Italian seasoning: Go with fresh herbs when you can for brighter taste
Nailing the Cooking Process
- Picking Your Pan:
- Go for a big baking sheet with sides that gives everything room to breathe. Put down parchment for easy cleanup and to stop sticking. Keep your oven rack in the middle so heat hits everything the same.
- Getting Chicken Ready:
- Wipe chicken totally dry with paper towels so it browns properly. Mix all your spices in a little bowl first to make sure they spread evenly. Rub the chicken with oil first, then coat with spices, pressing them in gently.
- Making Potatoes Tasty:
- Cut them all the same size so they finish cooking together. Toss them in a bowl with oil first so the seasonings stick better. Mix in your chopped garlic and Parmesan, making sure each potato gets fully coated.
- Arranging Everything:
- Leave some room between each piece of food. Don't pack the pan too tight or they'll steam instead of roast. Put the bigger chicken pieces around the edges where it's hotter.
- Getting the Texture Just Right:
- When you're almost done, watch closely during broiling to get that perfect golden top. Take everything out when chicken hits exactly 165°F for the juiciest results.
Save it
My grandma always told me that potatoes need plenty of space on the pan. That's how they get that amazing crispy outside instead of turning soft and steamy.
Tasty Side Matches
Throw in some roasted broccoli or a fresh green salad on the side. Grab some crusty bread to soak up all those tasty pan juices. For special nights, start with a light soup or finish with an easy dessert.
Mix It Up Options
- Switch things around by playing with herbs like rosemary and thyme
- Swap in sweet potatoes for a healthier option
- Toss in some cherry tomatoes or asparagus during the final 10 minutes for extra veggies
Keeping Leftovers Fresh
Put any extras in a sealed container and they'll last up to 3 days. Warm them back up in a 350°F oven until hot to keep everything crispy. Don't use the microwave for the potatoes or they'll turn mushy.
Save it
This all-in-one meal has gotten me through so many hectic evenings without cutting corners on taste. When you match well-seasoned chicken with crispy potatoes, it shows how basic ingredients can make the most satisfying dinners when treated right. I now use this dish to show cooking beginners that great food doesn't need to be complicated.
Common Questions
- → Can chicken thighs replace breasts here?
- Totally! Thighs stay juicier but might need a bit more bake time. Check they hit 165°F inside.
- → What's the trick to crispy potatoes?
- Keep the cuts even, give space on the pan, and flip 'em halfway. Parmesan adds the crunch!
- → Can I prep this meal ahead?
- Sure! Get the chicken and potatoes ready up to a day before. Just store chill in the fridge till baking.
- → What veggies are good to add?
- Try green beans, carrots, or Brussels sprouts. Toss them in with 15-20 minutes left to cook.
- → How do I save leftovers?
- Pop extras in a sealed container and refrigerate for up to 3 days. Reheat in a 350°F oven so they stay crisp.