Garlic Parmesan Chicken and Potatoes is the sheet pan dinner of your dreams! Tender, juicy chicken thighs and crispy potatoes tossed with our famous homemade garlic parmesan sauce. On the table in less than 30 minutes!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs (can also use chicken breasts)
- 1 1/2 pounds small yellow potatoes
- 3-4 tablespoons olive oil
- 2 tablespoons Greek seasoning (we use Cavender’s)
- 2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- Black pepper to taste
- 1/3 cup Garlic Parmesan Sauce (see note)
- Fresh chopped parsley and grated parmesan cheese for garnish
Instructions
- Preheat the oven to 400 degrees. Spray a baking sheet with non-stick cooking spray and set aside.
- Dice the chicken thighs into bite sized pieces and place them into a large bowl. Cube the potatoes in halves or quarters for larger potatoes and place them into the bowl with the chicken. Try and have both ingredients roughly the same size to ensure even cooking.
- Pour the olive oil into the bowl along with the Greek seasoning, paprika, salt and pepper. Toss to combine and then add to the baking sheet and spread into a single layer. We like to flip the potatoes cut side down for extra crispiness, but you can skip this step if you need to. Bake in the oven for 20 minutes.
- While the chicken and potatoes are baking, make the garlic parmesan sauce.
- After 20 minutes (make sure that the chicken and potatoes have a nice brown color, if not give them 5 more minutes in the oven) remove the pan from the oven and toss with 1/3 of a cup of the garlic parmesan sauce, you won’t need all of the sauce but you can save the rest for another use.
- Return the pan to the oven for 4-5 minutes until the sauce is warmed through. Don’t leave the pan in the oven longer than 5 minutes or the sauce will break and become greasy.
- Garnish with fresh chopped parsley and more grated parmesan cheese and serve.
Recipe Notes
If you’re only making the garlic parmesan sauce for this recipe, you can half the recipe. However, we do love having extra for making chicken wings, adding to pasta recipes, as a dip for french fries and so much more!
Storing: Store leftovers in an air tight container in the refrigerator for up to 4 days.
Reheating: Reheat the chicken and potatoes in the microwave until just warmed through. Careful not to overheat or the sauce will break and become greasy.
- Category: Dinner
- Method: Oven
- Cuisine: American
