Go Back

Garlic Parmesan Chicken Thighs and Potatoes

A simple, comforting sheet pan recipe featuring juicy chicken thighs coated with a rich garlic Parmesan crust, paired with crispy potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs
  • 3 tablespoons Olive oil Plus more for tossing potatoes
  • 1 teaspoon Garlic powder
  • 1/2 cup Grated Parmesan cheese
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Fresh herbs (rosemary or thyme) Chopped, can be adjusted to preference
For the Potatoes
  • 1 pound Baby potatoes Halved or quartered

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together olive oil, garlic powder, Parmesan cheese, salt, pepper, and any fresh herbs you are using.
  3. Add the chicken thighs to the bowl, ensuring they are well coated with the seasoning.
  4. In another bowl, toss the halved baby potatoes with any remaining olive oil and seasonings.
Cooking
  1. Arrange the chicken thighs and potatoes on a sheet pan in one layer.
  2. Bake for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown and tender.
  3. Allow the dish to rest for a few minutes before serving.

Notes

Serve hot from the oven, garnished with extra Parmesan and fresh herbs. Pairs well with a side salad or steamed vegetables. To store leftovers, cool before placing in an airtight container and consume within 3-4 days.