Golden, juicy chicken thighs and crispy roasted potatoes coated in garlic butter and melted Parmesan—this Garlic Parmesan Chicken and Potatoes dish is the kind of cozy, satisfying meal that brings everyone to the table. Whether it’s a weeknight dinner or a weekend treat, it’s a foolproof favorite for families and guests alike.

What makes this recipe so comforting is the irresistible mix of garlicky richness, tender meat, and that nutty, golden cheese crust on top. Roasting everything together in one pan means the flavors mingle perfectly, and the cleanup stays blissfully simple. You’ll love how the potatoes soak up all the savory juices from the chicken, making every bite rich and flavorful.

Ingredients for the Garlic Parmesan Chicken and Potatoes

Chicken thighs (bone-in, skin-on preferred)
Baby potatoes, quartered
Fresh garlic, minced
Parmesan cheese, shredded
Olive oil
Italian seasoning
Salt & pepper
Fresh parsley, chopped

How To Make the Garlic Parmesan Chicken and Potatoes

Step 1: Prep the Oven and Ingredients

Preheat your oven to 400°F (200°C). While the oven heats, wash and quarter the baby potatoes. Mince your garlic cloves and chop the parsley. Pat the chicken thighs dry with paper towels to help them brown better.

Step 2: Season and Sear the Chicken

In a large oven-safe skillet or pan, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and Italian seasoning. Sear them skin-side down until golden brown, about 5-6 minutes. Flip and cook the other side for another 3-4 minutes. Remove and set aside.

Step 3: Roast the Potatoes

Add the baby potatoes to the same pan with a drizzle more olive oil and the minced garlic. Stir well to coat, letting them slightly brown. Nestle the chicken thighs back into the pan, skin-side up, over the potatoes.

Step 4: Bake to Perfection

Transfer the pan to the preheated oven. Bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 5: Add the Parmesan Finish

Sprinkle shredded Parmesan cheese over the top of the chicken during the last 5 minutes of baking. Turn the broiler on for 1-2 minutes if you want an extra golden, bubbly cheese crust.

Step 6: Garnish and Serve

Once out of the oven, let the dish rest for a couple of minutes. Sprinkle with freshly chopped parsley and serve warm. Enjoy the crispy edges, juicy meat, and cheesy garlic flavor in every bite.

Serving and Storing Garlic Parmesan Chicken and Potatoes

This dish shines right out of the oven, served family-style with a side of fresh greens or a simple cucumber tomato salad. If you’re hosting, pair it with a chilled glass of white wine or a citrusy mocktail. The crispy edges of the potatoes and that cheesy garlic crust on the chicken make it a hit at any table.

Leftovers? They reheat beautifully! Store any extras in an airtight container in the fridge for up to 3 days. When reheating, pop them in the oven or air fryer to revive that crisp texture—microwaving works too but may soften the edges.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts cook faster and can dry out if overbaked. Consider slicing them in half lengthwise for more even cooking and watch your baking time closely.

What kind of potatoes work best?

Baby Yukon gold or red potatoes are ideal. They hold their shape well and get deliciously tender inside with crisp edges.

Do I have to sear the chicken first?

Searing adds a lot of flavor and helps crisp the skin. If you’re in a rush, you can skip this step, but the texture won’t be quite as rich.

Can I make this dish ahead of time?

Yes! You can prep and assemble everything in the skillet ahead of time, cover it, and refrigerate. When ready to bake, bring it to room temp for 20 minutes, then bake as directed.

Is this dish freezer-friendly?

It’s best enjoyed fresh, but you can freeze the cooked chicken and potatoes for up to a month. Reheat in the oven until warmed through for best texture.