How Can I Get Garlic Parmesan Chicken Extra Crispy?

If crunch is what you’re after, it all starts with the prep. Make sure to pat the chicken dry — even a little moisture can stop that skin from crisping. Choose bone-in, skin-on thighs for the best results. Roast them at 400°F until nearly done, then switch to broil for the last couple of minutes. Tip: wait to add the Parmesan until the final stretch of baking — it’ll melt into a golden, cheesy crust without burning.

How do you keep potatoes from getting soggy in one-pan meals?

To avoid soggy potatoes, cut them evenly, toss with oil, and give them space on the sheet pan. Overcrowding causes steam, which ruins crispness. For an even better texture, parboil potatoes for 5 minutes before roasting.

Is garlic parmesan chicken and potatoes healthy?

Garlic Parmesan Chicken and Potatoes can be a wholesome dinner when balanced with lean protein, healthy fats, and fresh herbs. You can make it healthier by swapping butter for olive oil, using skinless chicken, or switching out potatoes for cauliflower or sweet potatoes.

Garlic Parmesan Chicken and Potatoes – Best One-Pan Dinner Ready in 55 Minutes

Name: Garlic Parmesan Chicken and Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4–6 bone-in, skin-on chicken thighs (or boneless chicken breasts); 1.5 pounds baby potatoes or Yukon Golds, halved; 5 cloves garlic, minced; 1/2 cup freshly grated parmesan cheese; 4 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 1 tablespoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons chopped fresh parsley (for garnish)

Description

This Garlic Parmesan Chicken and Potatoes is an irresistible one-pan dinner made with juicy chicken, golden roasted potatoes, fresh garlic, and melty parmesan. Ready in just 45 minutes, it’s the perfect quick and comforting weeknight meal your whole family will love.

Ingredients

4–6 bone-in, skin-on chicken thighs (or boneless chicken breasts)
1.5 pounds baby potatoes or Yukon Golds, halved
5 cloves garlic, minced
1/2 cup freshly grated parmesan cheese
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Preheat Oven: Set oven to 400°F (200°C). Line a sheet pan or lightly grease it with olive oil.
Marinate Chicken: Mix melted butter, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Coat chicken evenly in this mixture.
Prep Potatoes: Halve potatoes and toss with olive oil, half the parmesan, salt, and pepper.
Assemble on Pan: Arrange chicken and potatoes on the sheet pan. Sprinkle remaining parmesan over everything.
Roast: Bake for 40–45 minutes, flipping potatoes halfway. Chicken should reach 165°F and have a golden crust.
Finish and Serve: Broil for 2 minutes for extra crispiness. Garnish with chopped parsley and serve hot.

Notes

Use fresh garlic and real parmesan for the best flavor. To make it lower-carb, substitute potatoes with cauliflower. Don’t overcrowd the pan—use two if needed to keep things crispy.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Oven Baked
Cuisine: American