The edges of the potatoes turn golden while the chicken roasts beside them. Then a spoonful of lemony garlic oil and a shower of Parmesan bring the whole pan together.
Garlic Parmesan Chicken and Potatoes is a sheet pan dinner made with tender chicken thighs and baby yellow potatoes. The potatoes get a short head start in the oven, so they have time to soften and brown. It’s a practical way to put six servings on the table with one pan to wash afterward.
Why You’ll Love This Recipe
- The chicken and potatoes cook on one sheet pan.
- A 10-minute head start helps the potatoes turn golden.
- Boneless chicken thighs make six portions.
- Fresh garlic, lemon, and Parmesan add a bright, savory finish.
- The potatoes stay in the oven for a few minutes after the cheese goes on, giving it time to begin crisping.
Ingredients
For the Chicken and Potatoes
- 1½ lb (680 g) baby yellow potatoes, halved
- 3 Tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- 1½ lb (680 g) boneless, skinless chicken thighs, about 6
- ¼ tsp freshly ground black pepper
- 1 tsp granulated garlic
- 1 tsp no-salt-added Italian seasoning
- 1 tsp onion powder
Halve the baby potatoes before they go on the pan. They’ll roast first while you coat the chicken with oil and seasonings.
For the Garlic Parmesan Finish
- 2 garlic cloves, minced
- 1 Tbsp fresh lemon juice
- ¼ cup freshly grated Parmesan
The minced garlic and lemon go on after the chicken and potatoes have roasted. The Parmesan gets a final few minutes in the oven to melt and begin crisping.
How to Make This Recipe
Step 1: Start the Potatoes
Heat the oven to 400°F (about 205°C). Place the halved potatoes on a 12 × 17-inch rimmed sheet pan. Add 1 Tbsp olive oil and ¼ tsp kosher salt, then toss and spread them in an even layer. Roast for 10 minutes, until the edges begin to turn golden.
Pro tip: Give the potatoes room to sit in one layer so their cut sides can brown.
Step 2: Season the Chicken
While the potatoes roast, put the chicken thighs in a large bowl. Add 1 Tbsp olive oil, ¼ tsp kosher salt, the black pepper, granulated garlic, Italian seasoning, and onion powder. Toss until the thighs are evenly coated. Push the potatoes to one side of the hot pan and arrange the chicken on the other side in a single layer.
Step 3: Roast the Chicken and Potatoes
Return the pan to the oven for 10 minutes. Flip the chicken, then roast for 10–15 minutes more. The potatoes should be tender and golden. Check the thickest part of each chicken thigh with a food thermometer; it should reach 165°F (74°C).
Pro tip: Check the chicken’s temperature even if it looks browned. Color alone won’t tell you when the center is done.
Step 4: Mix the Garlic Lemon Oil
While the chicken roasts, whisk the remaining 1 Tbsp olive oil and ¼ tsp kosher salt with the minced garlic and fresh lemon juice in a small bowl. Have the mixture ready when the chicken and potatoes come out of the oven.
Step 5: Add the Parmesan Finish
Drizzle the garlic lemon oil over the chicken and potatoes. Sprinkle on the Parmesan, then toss the potatoes to coat them. Return the pan to the oven for 3–5 minutes, until the cheese has melted and is beginning to crisp. Serve the chicken and potatoes warm.
Pro tip: Watch the cheese during this short final roast. It’s ready when it starts to crisp at the edges.
Expert Tips for Better Results
- Use the full pan. A 12 × 17-inch rimmed sheet pan gives the potatoes and chicken space to sit in separate areas.
- Halve the potatoes evenly. Similar-size pieces are easier to roast until tender at the same time.
- Keep the potato head start. Those first 10 minutes give them time to begin browning before the chicken joins them.
- Check the thickest thigh. Measure the chicken at its thickest point and look for 165°F (74°C).
- Add the finish in order. Drizzle on the garlic lemon oil, add the Parmesan, and then give the pan its final roast.
Serving Suggestions
- Serve with a simple green salad for a cool contrast to the warm chicken and potatoes.
- Add steamed broccoli on the side for another vegetable without crowding the sheet pan.
- Place the pan on a heat-safe surface at the table and let everyone take a thigh and a share of potatoes.
- Pack cooled portions separately for lunches, then reheat them thoroughly before eating.
Storage and Reheating
- Refrigerate: Transfer leftovers promptly to an airtight container and refrigerate for 3–4 days.
- Freeze: Pack portions in airtight freezer containers for up to 3 months for best quality. The browned potato edges may soften after freezing.
- Thaw: Thaw frozen portions overnight in the refrigerator.
- Reheat: Warm the chicken and potatoes until they reach 165°F (74°C) throughout. Check with a food thermometer. Microwave reheating may soften the potato edges further.
Ingredients
Method
- Heat the oven to 400°F (about 205°C). On a 12 × 17-inch rimmed sheet pan, toss the potatoes with 1 Tbsp olive oil and ¼ tsp kosher salt. Spread in an even layer and roast for 10 minutes, until the edges begin turning golden.
- Meanwhile, toss the chicken thighs in a large bowl with 1 Tbsp olive oil, ¼ tsp kosher salt, the pepper, granulated garlic, Italian seasoning, and onion powder. Push the potatoes to one side of the pan and arrange the chicken on the other side in one layer.
- Roast for 10 minutes. Flip the chicken and roast 10–15 minutes more, until the potatoes are tender and golden and each thigh reaches 165°F (74°C) in its thickest part.
- While the chicken roasts, whisk the remaining 1 Tbsp olive oil and ¼ tsp kosher salt with the minced garlic and lemon juice in a small bowl.
- Drizzle the garlic lemon oil over the chicken and potatoes. Add the Parmesan and toss the potatoes to coat. Roast for 3–5 minutes more, until the cheese melts and begins to crisp.