Baked Garlic Parmesan Chicken and Potatoes
A comforting and delicious meal featuring tender chicken and perfectly roasted baby potatoes, enhanced with rich garlic and nutty Parmesan.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken thighs (or breasts) Juicy and tender, absorbing all those flavors.
- 1 lb Baby potatoes Small yet mighty, roasting to perfection.
- 4 cloves Garlic The star player, bringing warmth and depth.
- 1/2 cup Parmesan cheese Nutty goodness that melts beautifully.
- 3 tbsp Olive oil Helps everything roast to that golden perfection.
- to taste Salt and pepper Simple yet essential for flavor enhancement.
- 1/4 cup Fresh parsley For a pop of color and freshness (optional).
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- Prep the potatoes by halving them and placing them in a bowl. Drizzle with olive oil, salt, and pepper, and toss to coat.
- Mince the garlic and mix it with a generous amount of Parmesan cheese in a separate bowl.
- Arrange the chicken in the baking dish, ensuring there’s space for the potatoes. Season with salt and pepper.
- Coat the chicken generously with the garlic-Parmesan mixture, letting it cling to the meat.
- Add the potatoes around the chicken, and drizzle with a little more olive oil if desired.
Cooking
- Bake for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Broil for an extra 2-3 minutes if you want a golden, crispy top that’s simply irresistible.
Serving
- Serve hot, garnished with fresh parsley if desired.
Notes
Add some veggies like broccoli or bell peppers for extra nutrition. Consider sprinkling red pepper flakes for some heat. Room temperature chicken usually results in even cooking and juiciness.