Rustic Garlic Parmesan Chicken and Potatoes Sheet Pan (Print Version)

Garlic Parmesan Chicken and Potatoes recipe for an easy, flavorful weeknight dinner. Tender chicken, crispy potatoes, and savory Parmesan.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Gluten-Free (check seasonings)

# Ingredients:

→ Main Players

01 - Boneless, Skinless Chicken Breasts or Thighs (1.5 lbs)
02 - Baby Red Potatoes (1.5 lbs), quartered or 1-inch pieces

→ Flavor Foundations

03 - Fresh Garlic (1 whole head), minced
04 - Olive Oil (3-4 tbsp)
05 - Dried Italian Seasoning (1.5 tsp)
06 - Salt (to taste)
07 - Freshly Ground Black Pepper (to taste)

→ Cheesy Finish

08 - Grated Parmesan Cheese (1/2 cup)

→ Fresh Touches

09 - Fresh Parsley (2 tbsp), chopped (for garnish, optional)

# Instructions:

01 - Alright, first things first, get your oven cranking to 400°F (200°C). While it's heating, grab a large rimmed baking sheet. Line it with parchment paper for easy cleanup – seriously, you'll thank me later. This is where I always forget to grab the parchment and then regret it when scrubbing time comes. A little non-stick spray on the parchment doesn't hurt either, just a quick spritz!
02 - Now, for the potatoes! Wash those baby reds really well, then quarter them if they're small, or cut them into 1-inch pieces if they're bigger. You want them roughly the same size so they cook evenly. Toss them in a large bowl with about half of your olive oil, a good pinch of salt, pepper, and half of the minced garlic. Mix them up until they're all coated. I've definitely under-seasoned here before, thinking I'd add more later, but it's best to get it right now!
03 - Next up, the chicken. Pat your chicken breasts or thighs super dry with paper towels; this is key for getting a nice sear later. Cut them into 1-inch cubes. In the same bowl (less dishes, right?), toss the chicken with the remaining olive oil, the rest of the minced garlic, Italian seasoning, a bit more salt, and pepper. Make sure every piece is coated – you want all that delicious flavor on every bite!
04 - Time to get everything onto that baking sheet! Spread the seasoned potatoes in a single layer on one side of the pan. Then, arrange the seasoned chicken pieces on the other side. Try not to overcrowd the pan; if things are too close, they'll steam instead of roast, and we want crispy, not soggy! If you're making a big batch of Garlic Parmesan Chicken and Potatoes, use two sheets.
05 - Pop the baking sheet into your preheated oven. Let it roast for about 15-20 minutes. You'll start to smell that amazing garlic and herb aroma filling your kitchen – honestly, it's the best part of this step! The potatoes should be starting to get tender, and the chicken will be mostly cooked through. Give the potatoes a little stir halfway through this first roast to ensure even browning.
06 - Pull the pan out of the oven. Sprinkle all that wonderful grated Parmesan cheese evenly over both the chicken and the potatoes. Back into the oven it goes for another 10-15 minutes, or until the chicken is cooked through (internal temp 165°F/74°C), the potatoes are fork-tender and beautifully golden, and the Parmesan is melted and slightly crispy. Oh, that cheesy smell is just divine! The final result should look golden, smell incredible, and taste like pure comfort.

# Notes:

01 - Don't overcrowd the pan! Learned that the hard way; things steam instead of roast.
02 - Leftovers are great, but reheat gently in the oven to keep the chicken moist and potatoes crispy.
03 - Tried using sweet potatoes once, it was a different vibe but good - just adjust cooking time!
04 - A sprinkle of fresh parsley at the end makes it pop visually and adds a fresh lift.

# Equipment Needed:

01 - Large rimmed baking sheet
02 - large mixing bowls
03 - knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 40-50g

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