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garlic-parmesan-chicken-and-potatoes---an-organized-chaos_feature

Garlic Parmesan Chicken and Potatoes: Easy One-Pan Weeknight Dinner

This garlic Parmesan chicken and potatoes recipe transforms simple ingredients into a restaurant-quality meal using just one pan. With crispy-skinned chicken thighs nestled alongside golden potatoes infused with garlic and herbs, this dish will become your new go-to for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs chicken thighs (bone-in, skin-on)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 4 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Instructions
  1. Prep the ingredients: Preheat your oven to 400°F (200°C). Cut the potatoes into even-sized chunks and pat the chicken thighs dry with paper towels.
  2. Season the potatoes: In a large bowl, toss the potato chunks with 2 tablespoons olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper.
  3. Prepare the chicken: Rub the remaining olive oil over the chicken thighs and season generously with salt and pepper. Press Parmesan cheese onto the skin of each thigh.
  4. Arrange in pan: Spread the seasoned potatoes in an even layer on a large baking sheet. Arrange the chicken thighs on top of the potatoes.
  5. Roast to perfection: Bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
  6. Serve: Garnish with fresh parsley and serve immediately.

Notes

For the crispiest chicken skin, make sure your chicken thighs are completely dry before seasoning. Using freshly grated Parmesan rather than pre-shredded will give you better flavor and texture. The key to evenly cooked potatoes is cutting them into uniform sizes.