Baked Chicken Chimichangas
Easy oven-baked chicken chimichangas with a crispy exterior and flavorful filling. Perfect for weekn...
4550
total time
46
servings
520 kcal
calories
Introduction
Garlic Parmesan Chicken and Potatoes is a comforting, high-flavor dinner that blends crispy, golden chicken skin with creamy, herb-roasted potatoes. This dish is perfect for busy weeknights and relaxed weekend meals alike: it’s straightforward enough for a quick family dinner but impressive enough to serve guests. The core idea is simple — bone-in or boneless chicken pieces are seasoned with garlic, Parmesan, and herbs, then roasted or pan-seared to develop a brown, flavorful crust while potatoes roast alongside to soak up juices. The Parmesan creates a slightly nutty, savory crust that pairs beautifully with the pungent garlic and bright fresh herbs like parsley or thyme. Roasted potatoes provide texture contrast: a crunchy exterior and meltingly tender center. The recipe adapts easily — swap Yukon Gold potatoes for baby reds, add a splash of white wine or lemon for brightness, or use paprika or chili flakes for heat. Nutrition-wise, the meal is balanced: protein from chicken, carbohydrates and fiber from potatoes, and healthy fats from olive oil. For a lighter version, use skinless chicken with a smaller amount of oil and add more herbs for flavor. For a heartier option, drizzle a garlic-Parmesan cream sauce over the finished dish. In this article you’ll find a detailed ingredients list, equipment notes, step-by-step cooking guidance, plating suggestions, storage tips, and common variations so you can master this beloved recipe and make it your own.
Why This Recipe Works
This Garlic Parmesan Chicken and Potatoes recipe works beautifully because it balances contrast: textures, temperatures, and flavor layers. Texturally, you want crisp chicken skin and golden-brown edges on the potatoes paired with tender, juicy chicken meat and soft potato interiors. Achieving that contrast relies on a few culinary principles: first, dry the chicken skin before cooking to promote browning; second, use high and consistent oven heat (often 400–425°F / 200–220°C) to encourage Maillard reactions that produce complex, roasted flavors; third, distribute the potatoes around the chicken so they roast in rendered fat and pan juices for extra flavor. Flavor-wise, garlic and Parmesan form the backbone. Garlic provides aromatic punch, while Parmesan adds umami and a toasty, savory finish when it browns. Herbs such as thyme, rosemary, or parsley add bright, fresh notes that cut through richness. A bit of acid — lemon juice or a splash of white wine — brightens the whole dish and prevents it from tasting heavy. Olive oil is the primary fat and medium for heat transfer; it helps both the chicken and potatoes crisp and melds flavors. Salt and freshly cracked black pepper are essential to amplify all ingredients. This recipe is forgiving: cook times are guidelines and depend on portion sizes, so use an instant-read thermometer to check chicken doneness (165°F / 74°C internal temperature for chicken breast meat, and slightly higher for dark meat if using bone-in thighs). The method also scales: make a larger tray for guests or split into multiple pans for perfect heat circulation.
Gathering Ingredients
Before you begin, assemble all ingredients to streamline the process. Having everything measured and ready makes the cook time smooth and helps avoid overcooking or missed steps. For four servings, you’ll typically need: 4 bone-in, skin-on chicken thighs (or 4 bone-in chicken breasts or 6 to 8 small boneless breasts), 1.5 to 2 pounds (700–900 g) baby potatoes or Yukon Golds, 3 to 4 tablespoons extra-virgin olive oil, 4 cloves garlic (minced), 3/4 cup finely grated Parmesan cheese, 1 teaspoon kosher salt (adjust to taste), 1/2 teaspoon freshly cracked black pepper, 1 teaspoon smoked paprika or sweet paprika (optional for color and depth), 1 tablespoon fresh thyme or 1 teaspoon dried thyme, 2 tablespoons chopped fresh parsley for finishing, and the zest and juice of one lemon (optional for brightness). Optional add-ins include a splash of white wine or chicken stock to pour into the roasting pan for extra pan sauce, a teaspoon of honey for a touch of sweetness, crushed red pepper flakes for heat, or a tablespoon of Dijon mustard mixed with olive oil for an extra layer of flavor. If you prefer dairy-free, substitute grated nutritional yeast for Parmesan or skip the cheese and increase the garlic and herb quantities. For lower sodium, reduce added salt and use low-sodium chicken stock. Fresh garlic delivers the best aroma, but if you’re short on time, jarred minced garlic works in a pinch; allow it to mingle with the oil and Parmesan to develop flavor during roasting. Gather kitchen staples like olive oil, salt, and pepper and verify you have fresh herbs or dried substitutes on hand.
Equipment & Prep
Using the right equipment and prepping deliberately will elevate the final dish. Basic tools include a large rimmed baking sheet or shallow roasting pan (to allow hot air circulation), a heavy-bottomed oven-safe skillet (cast iron works excellently if you prefer searing first), tongs or a spatula for flipping, a sharp chef’s knife for cutting potatoes and trimming chicken, a cutting board, measuring spoons and cups, mixing bowls, and an instant-read meat thermometer. If you plan to make a pan sauce, have a small saucepan or skillet ready to deglaze. For prep, preheat the oven to 400–425°F (200–220°C) to ensure it reaches temperature before the chicken goes in—this encourages immediate browning. Pat chicken pieces dry with paper towels; moisture is the enemy of crisp skin. Halve or quarter potatoes so pieces are uniform in size to cook evenly. Toss potatoes in olive oil, salt, pepper, and a pinch of paprika or garlic powder if desired. If using larger bone-in chicken pieces, consider butterflying or using a meat mallet for even thickness, or separate into smaller pieces for faster cooking. Grate Parmesan finely so it can cling to the chicken and melt into the potatoes. Mince garlic and chop herbs. Line your roasting pan with a sheet of parchment for easier cleanup if desired, but remember that direct metal contact sometimes promotes better browning. If searing first, heat your skillet over medium-high heat until hot, then add oil and sear skin-side down until deeply golden — this step adds flavor and texture but can be skipped for a simpler one-pan bake. Have a small bowl ready for the garlic-Parmesan rub so you can apply it quickly and evenly.
Mise en Place & Marinating
A good mise en place ensures the meal comes together seamlessly. Start by prepping your garlic-Parmesan rub: in a medium bowl combine grated Parmesan, minced garlic, 2 to 3 tablespoons of olive oil, chopped fresh thyme or 1 teaspoon dried thyme, a pinch of smoked paprika, salt, and pepper. The olive oil should form a paste with the Parmesan so it adheres to the chicken. If you like a softer crust, add a tablespoon of Dijon mustard or a little mayonnaise which helps bind the cheese and adds richness. Place trimmed and patted-dry chicken pieces on a sheet tray or plate and rub the mixture under and over the skin as much as possible so flavor reaches the meat. For stronger flavor, marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator; however, for best texture avoid long marinades with acid that could firm the meat too much. While chicken marinates, finish prepping potatoes: halve or quarter similar-sized pieces, toss in olive oil, salt, pepper, and a light dusting of Parmesan if you desire cheesy potatoes. Spread potatoes in a single layer on a roasting pan, leaving space for chicken pieces; overcrowding will steam rather than roast. If using additional aromatics like sliced onions, whole garlic cloves, or lemon slices, layer them under the chicken and intersperse with potatoes to capture the chicken juices during roasting. Set oven racks to the middle position for even heat. Keep a small bowl of extra olive oil available for basting, and have tongs within reach. This advance preparation means once the oven is hot you can assemble quickly and minimize confusion, yielding a reliably delicious final dish.
Cooking Process
The cooking process is where the flavors meld and textures develop; follow these steps for consistent results. Option A: One-pan roast (simpler). Preheat oven to 425°F (220°C). Arrange marinated chicken skin-side up in the center of a rimmed baking sheet or roasting pan; scatter the prepared potatoes around the chicken in a single layer, leaving small gaps for air circulation. Drizzle any remaining marinade over the potatoes so they pick up flavor. Roast for 35–45 minutes depending on chicken piece size — bone-in thighs typically need 35–45 minutes, while boneless breasts will cook faster (about 20–30 minutes). Halfway through, use tongs to turn potatoes for even browning and, if desired, baste chicken with juices. Option B: Sear then roast (adds depth). Preheat oven to 425°F (220°C). Heat a cast-iron skillet over medium-high heat and add 1 tablespoon oil. Sear chicken skin-side down for 3–5 minutes until deeply golden; flip and sear briefly on the other side. Remove chicken, add potatoes to the hot pan, and roast everything together in the oven for 25–35 minutes. If chicken is still underdone, return it to the skillet or pan and roast until it reaches 165°F (74°C) internal temperature for white meat; dark meat can be taken to 175°F (79°C) for more tender results. During the last 5 minutes, sprinkle additional grated Parmesan over the potatoes and chicken for a melty, slightly crispy finish. Optionally broil for 1–2 minutes to intensify browning — watch carefully to avoid burning. After roasting, tent the dish loosely with foil and let rest for 5–8 minutes so juices redistribute, making the chicken juicier and easier to carve. Spoon any pan juices over the chicken and potatoes when serving for extra flavor.
Serving and Final Presentation
Presentation elevates a home-cooked meal from good to memorable. When serving Garlic Parmesan Chicken and Potatoes, think color, height, and contrast. Transfer the rested chicken pieces to a warmed platter or individual plates and arrange potatoes around them. Sprinkle a generous handful of chopped fresh parsley for bright green contrast and a light grating of lemon zest to lift flavors. Serve with lemon wedges on the side for diners who want an acidic squeeze. For texture contrast, add a handful of toasted pine nuts or thinly sliced scallions if you like a mild onion bite. If you created any pan juices, spoon a small amount over each portion to keep the chicken glossy and flavorful — strain the juices if you prefer a smoother sauce, or quickly deglaze the roasting pan with a splash of white wine or chicken stock and reduce on the stovetop to concentrate flavor. Pairing suggestions: a crisp, medium-bodied white wine like Sauvignon Blanc or Pinot Grigio complements the garlic and lemon notes; for red lovers, a light-bodied Pinot Noir or a fruity Beaujolais works well. Side dishes that pair nicely include a simple green salad with vinaigrette to cut richness, steamed green beans tossed with butter and lemon, or sautéed spinach with garlic for extra greens. For a heartier plate, serve alongside creamy polenta or buttered egg noodles. Finish with a fresh grind of black pepper and an optional dusting of extra Parmesan. If serving guests, arrange plates with one chicken piece, three to five potato halves, and a green side; garnish each plate identically for a restaurant-style feel.
Storage, Reheating, Variations, and FAQs
Store leftovers properly to maintain quality. Refrigerate cooled chicken and potatoes in an airtight container for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months; label with date. To reheat, avoid the microwave if you want to preserve crispiness: reheat in a 375°F (190°C) oven on a wire rack set over a baking sheet for 10–15 minutes until heated through and skin has re-crisped. For faster reheating, pan-sear refrigerated chicken skin-side down in a hot skillet for a few minutes then finish in a 350°F (175°C) oven. If food safety is a concern, ensure reheated chicken reaches 165°F (74°C). Variations allow customization: swap Parmesan for Pecorino Romano for a saltier, sharper profile; add anchovy paste to the rub for a deep umami boost; introduce heat with chili flakes or harissa; make it Mediterranean by adding olives, roasted red peppers, and oregano; or go creamy by stirring cream or crème fraîche with lemon juice into reduced pan juices to make a sauce. For a low-carb version, replace potatoes with cauliflower florets. For vegetarian adaptation, roast whole cauliflower steaks or thick portobello mushrooms coated with garlic-Parmesan mixture. Common FAQs: Q: Can I use boneless chicken? A: Yes — reduce cook time and monitor internal temperature. Q: Do I need to peel potatoes? A: No — skins add texture and nutrients; scrub well and halve. Q: Can I prepare ahead? A: Marinate up to 2 hours ahead; assemble potatoes and refrigerate uncovered to dry slightly for better browning. Q: How do I avoid soggy potatoes? A: Cut uniformly, avoid overcrowding, and ensure they’re tossed in oil to promote crisping. With a handful of tweaks you can adapt this recipe for dietary needs, scale it up for gatherings, and ensure consistent, flavorful results every time.
Garlic Parmesan Chicken and Potatoes
Easy Garlic Parmesan Chicken and Roasted Potatoes — a flavorful weeknight dinner with crispy skin, golden potatoes, and cheesy garlic sauce. Ready in under 60–;
total time
4550
servings
46
calories
520 kcal
ingredients
- 4 chicken thighs or breasts (bone-in or boneless) 🍗
- 1 lb baby potatoes, halved 🥔
- 3 tbsp olive oil 🫒
- 4 cloves garlic, minced 🧄
- 1/3 cup grated Parmesan cheese 🧀
- 1 tsp Italian seasoning 🌿
- 1/2 tsp smoked paprika 🌶️
- Salt and pepper, to taste 🧂
- 2 tbsp fresh parsley, chopped (for garnish) 🌱
instructions
- 1. Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- 2. In a small bowl, combine olive oil, minced garlic, grated Parmesan cheese, Italian seasoning, smoked paprika, salt, and pepper to create the flavorful garlic Parmesan sauce.
- 3. Place the chicken pieces in the prepared baking dish and brush each piece generously with half of the garlic Parmesan mixture.
- 4. In a separate bowl, toss the halved baby potatoes with the remaining garlic Parmesan sauce until evenly coated.
- 5. Arrange the coated potatoes around the chicken in the baking dish, making sure everything is spread out evenly.
- 6. Roast the chicken and potatoes in the oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and tender when pierced with a fork.
- 7. Once cooked, remove the dish from the oven and sprinkle chopped fresh parsley over the chicken and potatoes for a vibrant garnish.
- 8. Serve immediately while hot for a hearty and delicious one-pan meal.
- ✨ Pro Tip: For extra flavor and crispier skin, use bone-in chicken pieces. You can also add vegetables like broccoli or green beans to the baking dish during the last 15 minutes of roasting for a complete one-dish dinner!
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