Garlic Parmesan Chicken and Potatoes
From our kitchen · October 27, 2026
I tend to buy a bag of little potatoes without much of a plan. They keep well, everybody eats them, and if dinner involves something browned and buttery, I can usually get the family to the table.
For this one, the potatoes get a head start in the oven. Once their cut sides begin to turn golden, I add the chicken. Garlic butter goes over both, and Parmesan goes on near the end so it has time to melt and brown without burning.
The potatoes are the part I keep checking. I want them tender inside with a crisp edge, so I give them room on the pan and resist stirring them every few minutes. That last part requires effort on my behalf. Daniel can leave a roasting pan alone. I apparently need to inspect its progress.
I use boneless chicken thighs because they stay juicy and cook without much fuss. A little paprika gives them color, and lemon squeezed over the finished pan cuts through the butter and cheese. We usually have green beans or a salad alongside.
Will likes the potatoes with the most browned cheese attached. Ben wants some of the garlic butter spooned over his chicken. I understand both positions. Before I carry the pan over, I loosen the good bits with a spatula so they make it onto somebody's plate instead of staying behind for the washing up.
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
Ingredients
1½ pounds small yellow potatoes, halved; quarter any larger ones into roughly 1-inch pieces
1 tablespoon olive oil
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1½ pounds boneless, skinless chicken thighs, unfolded and left whole
3 tablespoons butter, melted
4 garlic cloves, minced
1 teaspoon dried Italian seasoning
½ teaspoon paprika
½ cup finely grated Parmesan
1 tablespoon chopped parsley, optional
1 lemon, cut into wedges
Directions
- 1
Heat the oven to 425°F. Lightly oil a large rimmed baking sheet, about 13 by 18 inches.
- 2
Toss the potatoes on the sheet with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange cut side down and roast for 20 minutes.
- 3
Meanwhile, pat the chicken dry with paper towels. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper, plus the paprika. In a small bowl, stir together the melted butter, garlic, and Italian seasoning.
- 4
Carefully remove the hot sheet. Turn the potatoes and move them apart to make room for the chicken. Add the chicken in a single layer. Spoon the garlic butter over the chicken and potatoes, using a clean spoon. Return to the oven for 15 minutes.
- 5
Sprinkle the Parmesan over the chicken and potatoes. Roast for 5–10 minutes more, until the thickest part of each chicken thigh reaches 165°F and the potatoes are tender. If one finishes first, move it to a plate and continue cooking the rest.
- 6
Let the chicken rest for 5 minutes. Sprinkle with parsley if using and serve with lemon wedges. Spoon any pan juices over the chicken.
One family tip
If everything won't fit with a little space between pieces, use two baking sheets. Crowded potatoes steam instead of developing those browned edges. Rotate the sheets between the upper and lower oven racks when you add the Parmesan.
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