Garlic Parmesan Chicken Thighs & Potatoes

These Garlic Parmesan Chicken Thighs & Potatoes are juicy, golden, and packed with garlic-Parmesan flavor. Tender chicken thighs and baby yellow potatoes roast together for an easy, family-friendly dinner with a delicious Parmesan crust.

Cook Time

Servings

Difficulty

Easy

Prep Time

15 Minutes

Ingredients

Prepare the Chicken
Preheat oven to 400°F.
Pat the chicken thighs dry with paper towels.
Season the chicken with the salt, garlic powder, onion powder, paprika, black pepper, and Italian seasoning. Set aside while you prepare the potatoes.
Prepare the Potatoes
Place the halved baby yellow potatoes in a large bowl.
Add the olive oil, salt, garlic powder, onion powder, paprika, black pepper, Italian seasoning, and Parmesan.
Toss until the potatoes are evenly coated.
Spread the potatoes on a large baking sheet or roasting pan, cut-side down.
Bake the potatoes for 15 minutes before adding the chicken.
Make the Garlic Parmesan Butter
In a small bowl, combine the softened butter, minced garlic, garlic powder, onion powder, Italian seasoning, paprika, black pepper, and Parmesan.
Stir until thoroughly combined.
Add the Chicken
Remove the pan from the oven and arrange the seasoned chicken thighs among the potatoes.
Spread a generous, thick layer of the Garlic Parmesan Butter over the top of each chicken thigh.
Bake
Return the pan to the oven and bake at 400°F for about 30–35 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
If you'd like a more golden Parmesan crust, broil for 1–3 minutes at the end, watching closely so the topping doesn't burn.
Serve
Let the chicken rest for about 5 minutes before serving.
Serve the juicy Garlic Parmesan Chicken Thighs alongside the roasted baby yellow potatoes.

RECIPE TIPS

For the best Parmesan crust, spread the Garlic Parmesan Butter generously over the chicken and don’t press or smooth it too thin. Keeping a thicker layer gives the chicken that golden, flavorful crust while helping it stay juicy underneath.

Frequently Asked Questions

Can I use bone-in chicken thighs?

Yes. Bone-in chicken thighs work well, but they will take longer to cook. Always check that the chicken reaches an internal temperature of 165°F.
Can I use a different kind of potato?

Yes. Red potatoes or Yukon Gold potatoes are good substitutes. Cut larger potatoes into small, evenly sized pieces so they cook through.
Why do the potatoes go into the oven before the chicken?

The potatoes need a little extra cooking time. Giving them a 15 minute head start helps ensure they're tender by the time the chicken is finished.

Can I prepare the chicken ahead of time?

Yes. You can season the chicken several hours ahead and keep it covered in the refrigerator until you're ready to cook.
How do I keep the Parmesan topping from burning?

Bake the chicken on the regular oven setting and only broil briefly at the end if you want the crust more golden. Watch it closely because Parmesan can brown quickly.

Chicken
□ 3 lbs boneless, skinless chicken thighs
□ 1 TBSP salt
□ 1 TBSP garlic powder
□ 2 tsp onion powder
□ 2 tsp paprika
□ 1½ tsp black pepper
□ 1 TBSP Italian seasoning

Baby Yellow Potatoes
□ 24 oz baby yellow potatoes, halved lengthwise
□ 2½ TBSP olive oil
□ 1¼ tsp salt
□ 1½ tsp garlic powder
□ 1¼ tsp onion powder
□ 1¼ tsp paprika
□ ¾ tsp black pepper
□ 1¼ tsp Italian seasoning
□ ⅓ cup grated Parmesan cheese

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Directions

Garlic Parmesan Butter
□ 8 TBSP butter, softened
□ 6 cloves garlic, minced
□ 1 TBSP garlic powder
□ 1½ tsp onion powder
□ 1½ tsp Italian seasoning
□ ½ tsp paprika
□ ½ tsp black pepper
□ 1 cup grated Parmesan cheese

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