Garlic Parmesan Chicken and Potatoes

A simple, tasty dinner you can make in one pan.

introduction

This Garlic Parmesan Chicken and Potatoes is easy and quick. It cooks in one dish and fills the house with a nice garlic and cheese smell. If you like garlic and cheese, try a similar roasted garlic and Parmesan chicken for more ideas.

why make this recipe

• It is fast and simple.
• You can cook chicken and potatoes together.
• It needs few ingredients.
• Kids and adults usually like it.

how to make Garlic Parmesan Chicken and Potatoes

Follow simple steps to get a golden, tasty meal. You mix the potatoes with garlic and oil, place the chicken with the potatoes in a baking dish, add Parmesan, and bake until done.

Ingredients :

• 4 chicken thighs or breasts
• 4 medium potatoes, diced
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine diced potatoes, minced garlic, olive oil, Italian seasoning, salt, and pepper. Toss to coat the potatoes evenly.
3. In a baking dish, place the chicken and surround it with the garlic potatoes.
4. Sprinkle the grated Parmesan cheese over both the chicken and potatoes.
5. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and tender.
6. Garnish with fresh parsley before serving.

how to serve Garlic Parmesan Chicken and Potatoes

• Serve hot from the oven.
• Add a green salad or steamed vegetables on the side.
• Spoon any pan juices over the chicken for more flavor.

how to store Garlic Parmesan Chicken and Potatoes

• Cool the dish to room temperature within two hours.
• Put leftovers in an airtight container.
• Store in the fridge for 3-4 days.
• Reheat in the oven at 350°F (175°C) until warm, or use the microwave for a quick warm-up.

tips to make Garlic Parmesan Chicken and Potatoes

• Cut potatoes to a similar size so they cook evenly.
• Pat chicken dry and season well for better browning.
• If potatoes need more time, cover the dish with foil for part of the bake, then remove foil to brown.
• Use freshly grated Parmesan for best taste.

variation (if any)

• Use bone-in chicken for a richer taste; bake a little longer.
• Swap potatoes for sweet potatoes or baby potatoes.
• Add chopped rosemary or thyme for a different herb note.
• Add a splash of lemon juice before serving for brightness.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Both work fine. Breasts may cook a bit faster, so check the temperature.

Q: Can I make this in advance?
A: You can prep the potatoes and season the chicken the day before. Bake when ready to eat.

Q: Is there a way to make this lower in fat?
A: Use less olive oil and choose skinless chicken breasts. Use less cheese or a lower-fat Parmesan.

Q: How do I know when the chicken is done?
A: Use a meat thermometer. The safe internal temperature is 165°F (74°C).

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