Baked Garlic Parmesan Chicken and Potatoes Recipe

Introduction

Evenings in our home are often a whirlwind. Between school pickups, homework battles, and the general chaos of family life, getting a delicious and satisfying dinner on the table can feel like a Herculean task. That’s why recipes that are both incredibly flavorful and effortlessly easy are absolute gold in my book. This Baked Garlic Parmesan Chicken and Potatoes recipe? Let’s just say it’s become a weeknight champion, and for very good reason.

The first time I made this, the aroma alone was enough to have everyone hovering around the kitchen, impatiently waiting for dinner. The combination of garlic, herbs, and parmesan baking in the oven is truly intoxicating. And the taste? Oh my goodness, the taste! The chicken, with its beautifully crispy, golden-brown parmesan crust, is juicy and tender inside, infused with the savory garlic herb butter. The potatoes, roasted alongside, soak up all those incredible flavors and become perfectly soft and creamy on the inside with slightly crispy edges.

What I love most about this recipe, besides the incredible flavor, is its simplicity. It’s a true one-pan wonder, minimizing both prep and cleanup – a major bonus on busy evenings. My family, even the pickiest eaters, absolutely devours it. The kids love the crispy chicken and flavorful potatoes, and my husband and I appreciate the balanced flavors and satisfying heartiness of the meal. It’s a dish that feels special enough for a weekend dinner party but is easy enough for a Tuesday night. If you’re looking for a recipe that’s guaranteed to become a family favorite, look no further. This Baked Garlic Parmesan Chicken and Potatoes is it!

Ingredients: The Building Blocks of Flavor

This recipe relies on simple, readily available ingredients, but the magic is in how they come together. Let’s break down each component and explore why they’re essential for creating this culinary masterpiece.

• 6 Bone-In, Skin-On Chicken Thighs: The heart of our dish, chicken thighs are the star of the show. We specifically call for bone-in, skin-on thighs for a reason. The bone contributes incredible flavor and moisture to the chicken as it bakes, preventing it from drying out. The skin, when seared and then baked, becomes delightfully crispy and golden brown, adding a textural contrast that is simply irresistible. You can substitute with bone-in, skin-on chicken breasts if you prefer, but be mindful that they may cook slightly faster and can be a bit drier than thighs. For those watching their fat intake, you can consider skinless thighs or breasts, but you will lose some of that signature crispy skin and rendered chicken fat flavor that enhances the dish. However, for maximum flavor and juiciness, bone-in, skin-on thighs are truly the way to go.
• 200 grams Potatoes, Quartered: Potatoes are the perfect partner to the chicken, absorbing all the delicious flavors from the garlic herb butter and parmesan. We recommend quartering them to ensure they cook through evenly in the oven alongside the chicken. The type of potato you choose can also subtly impact the final dish. Yukon Gold potatoes are fantastic for roasting because they become wonderfully creamy on the inside while still developing slightly crispy edges. Russet potatoes will also work well, yielding a fluffier interior and crispier exterior. Red potatoes are another great option, holding their shape well and offering a slightly waxy texture. Whatever potato you choose, ensure they are roughly the same size after quartering to promote even cooking. Peeling the potatoes is optional; the skin adds fiber and nutrients, and it can get nicely crispy in the oven. However, if you prefer a smoother potato texture, feel free to peel them.
• 1 teaspoon Oil: A touch of oil is used for searing the chicken at the beginning. Any neutral cooking oil with a high smoke point will work well here. Vegetable oil, canola oil, or avocado oil are all excellent choices. The oil helps to prevent the chicken skin from sticking to the pan and aids in achieving that beautiful golden-brown sear, which is crucial for developing flavor and texture.
• 2 tablespoons Butter: Butter is the key to richness and flavor in our garlic herb sauce. We recommend using unsalted butter so you can control the overall saltiness of the dish. The butter melts into a luscious sauce, coating both the chicken and potatoes, and carrying all the aromatic flavors of garlic and herbs. The fat in the butter also contributes to the crispy texture of the chicken skin and helps to brown the potatoes beautifully. For a richer flavor, you can use European-style butter, which has a higher fat content.
• 1 tablespoon Garlic, Minced: Garlic is the star of the flavor profile, providing that pungent, savory base that we all love. Freshly minced garlic is highly recommended for the best flavor. Pre-minced garlic from a jar can be used in a pinch, but it often lacks the intensity and freshness of freshly minced cloves. Don’t be shy with the garlic – one tablespoon may seem like a lot, but it mellows out beautifully as it bakes and infuses the entire dish with its wonderful aroma and taste. For an even more intense garlic flavor, you can add a few extra cloves, but be mindful not to burn the garlic while searing the chicken.
• ½ teaspoon Paprika: Paprika adds a subtle smoky sweetness and a beautiful reddish hue to the garlic herb butter. Regular paprika is perfectly fine, but for a deeper, smokier flavor, consider using smoked paprika. Sweet paprika will add a touch of sweetness, while hot paprika will introduce a hint of heat. Choose the type of paprika that best suits your taste preferences.
• ½ teaspoon Pepper Powder: Black pepper powder provides a touch of warmth and spice to balance the richness of the butter and parmesan. Freshly ground black pepper is always preferred for its brighter, more intense flavor. You can adjust the amount of pepper to your liking; if you prefer a milder flavor, reduce the amount slightly. White pepper can also be used for a slightly different flavor profile.
• 1 tablespoon Fresh Rosemary, Finely Minced: Rosemary brings a wonderful piney, aromatic note to the dish, complementing the garlic and parmesan beautifully. Fresh rosemary is highly recommended for its superior flavor and fragrance. Finely mincing the rosemary ensures that its flavor is evenly distributed throughout the sauce. If you don’t have fresh rosemary, you can substitute with dried rosemary, but use about half the amount (½ teaspoon) as dried herbs are more concentrated in flavor.
• ½ tablespoon Parsley, Finely Minced: Parsley adds a fresh, herbaceous touch and a pop of color to the dish. Fresh parsley is preferred for its vibrant flavor and bright green color. Flat-leaf parsley (Italian parsley) or curly parsley both work well. Finely mincing the parsley ensures that its flavor is released and evenly distributed. If you don’t have fresh parsley, you can substitute with dried parsley, but use about half the amount (¼ teaspoon).
• 1 teaspoon Salt (adjust as per taste): Salt is crucial for enhancing all the flavors in the dish. Start with one teaspoon and adjust to your taste. Kosher salt or sea salt are excellent choices. Remember to season the chicken with salt and pepper both before and after searing, and season the garlic herb butter mixture as well. Taste as you go and adjust the salt accordingly to ensure the dish is perfectly seasoned to your liking.
• ½ cup White Wine or Low Sodium Chicken Stock: The addition of white wine or chicken stock adds moisture to the pan and creates a flavorful steam that helps to cook the chicken and potatoes while keeping them tender. Dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a lovely acidity and depth of flavor. If you prefer not to use wine, low-sodium chicken stock is an excellent substitute. Using low-sodium stock is important so you can control the overall saltiness of the dish. The liquid also deglazes the pan after searing the chicken, lifting up any flavorful browned bits and incorporating them into the sauce.
• ¾ cup Parmesan: Parmesan cheese is the crowning glory of this dish, creating a crispy, cheesy crust on the chicken and adding a salty, nutty flavor. Freshly grated parmesan is highly recommended for the best flavor and melting quality. Pre-grated parmesan can be used, but it often contains cellulose to prevent clumping, which can hinder its melting ability. For the most authentic Italian flavor, use Parmigiano-Reggiano. Generously sprinkle the parmesan over the chicken and potatoes before baking to create that signature crispy, cheesy crust.

Instructions: Your Step-by-Step Guide to Deliciousness

This recipe is incredibly straightforward, making it perfect for even beginner cooks. Follow these simple steps to create a restaurant-quality meal in your own kitchen.

1. Pre-heat oven to 200-degrees Celsius (400°F): Start by preheating your oven to the specified temperature. This ensures that the oven is hot and ready when you place the chicken and potatoes inside, promoting even cooking and browning. Make sure your oven is properly calibrated for accurate temperature.
2. Prepare the Garlic Herb Butter Mixture: In a medium-sized bowl, combine the melted butter, minced garlic, paprika, pepper powder, minced fresh rosemary, minced fresh parsley, and salt. Mix everything together thoroughly until well combined. This flavorful mixture is the foundation of our dish, infusing both the chicken and potatoes with its aromatic goodness. Set this mixture aside for later use. Melting the butter first allows it to easily incorporate all the other ingredients and coat the chicken and potatoes evenly.
3. Sear the Chicken: Place a heavy cast iron pan (or oven-safe skillet) over medium-high heat. Add the oil to the pan and let it heat up until it shimmers. Carefully place the chicken thighs skin-side down in the hot pan. Season the chicken with salt and pepper. Searing the chicken skin-side down is crucial for achieving that crispy, golden-brown skin. Don’t overcrowd the pan; if necessary, sear the chicken in batches to ensure proper browning. Sear for 3-4 minutes, or until the skin is beautifully golden brown and crispy. The searing process not only creates crispy skin but also develops deep, savory flavors through the Maillard reaction.
4. Arrange Chicken and Potatoes, Add Garlic Herb Butter: Turn the chicken thighs skin-side up. Add the quartered potatoes to the pan, arranging them around the chicken. Pour the prepared garlic herb butter mixture over the chicken and potatoes. Use your hands or a spoon to toss everything together, ensuring that both the chicken and potatoes are evenly coated with the flavorful garlic herb butter. This step ensures that every bite is infused with the delicious sauce.
5. Add White Wine (or Chicken Stock): Pour the white wine (or low-sodium chicken stock) into the pan. The liquid will create steam as it bakes, helping to cook the chicken and potatoes through while keeping them moist and tender. The wine also deglazes the pan, lifting up any flavorful browned bits from searing the chicken and incorporating them into the sauce.
6. Sprinkle with Parmesan Cheese: Generously sprinkle the parmesan cheese over the top of the chicken and potatoes. Make sure to distribute the parmesan evenly to create a beautiful, crispy crust. The parmesan will melt and brown in the oven, adding a salty, nutty, and cheesy element to the dish.
7. Bake in the Oven: Transfer the cast iron pan (or oven-safe skillet) to the preheated oven. Bake at 200°C (400°F) for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 74°C (165°F) for safe consumption. The parmesan cheese should be melted and golden brown, and the potatoes should be easily pierced with a fork. Baking time may vary slightly depending on your oven and the size of the chicken thighs and potatoes.
8. Rest and Serve: Once baked, remove the pan from the oven and let it rest for a few minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in even more tender and flavorful meat. Garnish with extra fresh parsley, if desired, and serve hot directly from the pan.

Nutrition Facts: A Wholesome and Satisfying Meal

While undeniably delicious and comforting, this Baked Garlic Parmesan Chicken and Potatoes dish also offers a good balance of nutrients. Here’s a general overview of the nutritional profile, keeping in mind that exact values can vary depending on ingredient brands and portion sizes.

• Servings: 4 people
• Estimated Calories per Serving: Approximately 550-650 calories (This is an estimate and can vary based on portion size and specific ingredients used. Using skinless chicken and less butter will reduce calories. )
• Macronutrients (Approximate per Serving):
  • Protein: 40-50 grams (Chicken is an excellent source of lean protein, essential for muscle building and satiety.)
  • Carbohydrates: 30-40 grams (Primarily from potatoes, providing energy and fiber.)
  • Fat: 30-40 grams (Includes healthy fats from olive oil and butter, as well as fats from chicken skin and parmesan cheese. Fat is important for flavor and satiety, but can be adjusted by using less butter and skinless chicken.)
• Micronutrients: This dish is a good source of various vitamins and minerals, including:
  • Vitamin B vitamins (from chicken and potatoes)
  • Vitamin C (from potatoes and parsley)
  • Potassium (from potatoes)
  • Iron (from chicken)
  • Calcium (from parmesan cheese)

It’s important to note that these are estimations. For precise nutritional information, you can use online nutritional calculators and input the exact brands and quantities of ingredients you use. Enjoy this dish as part of a balanced diet, and consider pairing it with a side salad or extra vegetables to increase the fiber and micronutrient content of your meal.

Preparation Time: Quick and Efficient Cooking

One of the biggest advantages of this recipe is its efficiency. From start to finish, it’s designed to be quick and easy, making it perfect for busy weeknights.

• Prep Time: 10 minutes (This includes chopping the potatoes, mincing garlic and herbs, and mixing the garlic herb butter.)
• Cook Time (Searing): 8 minutes (Approximately 3-4 minutes per side for searing the chicken.)
• Baking Time: 25 minutes (Baking in the oven until chicken is cooked through and potatoes are tender.)
• Total Time: Approximately 43 minutes

In under an hour, you can have a complete, flavorful, and satisfying meal on the table. The minimal prep time and straightforward instructions mean you can easily whip this up even after a long day. The one-pan nature also significantly reduces cleanup time, making it an even more appealing weeknight dinner option.

How to Serve: Perfect Pairings for a Complete Meal

Baked Garlic Parmesan Chicken and Potatoes is a complete meal in itself, but it pairs beautifully with a variety of side dishes to create a more balanced and satisfying dining experience. Here are some serving suggestions to elevate your meal:

• Fresh Green Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the chicken and potatoes. The crispness of the greens and the acidity of the dressing cut through the richness and cleanse the palate.
• Caesar Salad: For a heartier salad option, Caesar salad is a classic pairing. The creamy dressing, crunchy croutons, and parmesan cheese in a Caesar salad complement the flavors of the main dish without overpowering it.
• Roasted Vegetables: Adding another pan of roasted vegetables alongside the chicken and potatoes is a great way to boost the nutritional value and add more variety to your meal. Broccoli, asparagus, green beans, carrots, or Brussels sprouts all roast beautifully and pair well with the garlic parmesan flavors.
• Steamed Green Beans or Asparagus: For a lighter side, steamed green beans or asparagus are excellent choices. They cook quickly and provide a healthy dose of vitamins and fiber. A squeeze of lemon juice over the steamed vegetables adds brightness and complements the dish.
• Crusty Bread: Serve with crusty bread or garlic bread to soak up the delicious garlic herb butter sauce from the pan. A warm, crusty baguette or sourdough loaf is perfect for mopping up every last bit of flavor.
• Lemon Wedges: Offer lemon wedges on the side for those who like a touch of acidity. A squeeze of fresh lemon juice over the chicken and potatoes brightens the flavors and adds a zesty finish.
• Rice or Quinoa: If you want to add a grain to your meal, serve with a side of fluffy white rice, brown rice, or quinoa. These grains will absorb the delicious sauce and provide extra carbohydrates for a more filling meal.

Additional Tips: Elevating Your Baked Chicken and Potatoes

While this recipe is fantastic as is, here are a few extra tips and variations to help you customize it and make it even more exceptional:

1. Marinate the Chicken for Extra Flavor: For an even more flavorful chicken, marinate the thighs for at least 30 minutes (or up to overnight) before searing. You can use a simple marinade of olive oil, lemon juice, garlic, herbs, and salt and pepper. Marinating infuses the chicken with deeper flavor and helps to tenderize the meat.
2. Experiment with Different Herbs and Spices: While rosemary and parsley are classic choices, feel free to experiment with other herbs and spices to customize the flavor profile. Thyme, oregano, basil, or Italian seasoning would all be delicious additions. A pinch of red pepper flakes can add a touch of heat.
3. Add Vegetables to the Pan: Roast vegetables directly in the pan with the chicken and potatoes for a truly one-pan meal. Onions, bell peppers, zucchini, or cherry tomatoes would all roast beautifully alongside. Add them to the pan along with the potatoes, ensuring they are cut into similar sizes for even cooking.
4. Adjust the Parmesan Crust Thickness: If you prefer a thicker, crispier parmesan crust, use a more generous amount of parmesan cheese. You can even press the parmesan lightly onto the chicken to help it adhere better and create a thicker crust. For a less intense parmesan flavor, use a slightly smaller amount.
5. Use Chicken Breasts Instead of Thighs (with Adjustments): If you prefer chicken breasts, you can use bone-in, skin-on chicken breasts instead of thighs. However, chicken breasts tend to cook faster and can be drier than thighs. Reduce the baking time slightly and monitor the internal temperature closely to prevent them from drying out. You may also consider searing them for a shorter time to avoid overcooking during the baking process. Basting them with the pan juices during baking can also help keep them moist.

FAQ: Your Burning Questions Answered

Here are some frequently asked questions about making Baked Garlic Parmesan Chicken and Potatoes:

Q1: Can I use boneless, skinless chicken breasts or thighs?

A: Yes, you can. Boneless, skinless chicken breasts or thighs will cook faster, so reduce the baking time accordingly. However, keep in mind that boneless, skinless chicken tends to be drier than bone-in, skin-on chicken. To help prevent dryness, consider marinating the chicken and monitoring the internal temperature carefully. You will also miss out on the crispy skin and rendered chicken fat flavor.

Q2: Can I use dried herbs instead of fresh herbs?

A: Yes, you can use dried herbs if you don’t have fresh herbs on hand. Use about half the amount of dried herbs as fresh herbs, as dried herbs are more concentrated in flavor. For this recipe, use about ½ teaspoon of dried rosemary and ¼ teaspoon of dried parsley.

Q3: Can I make this recipe ahead of time?

A: While this dish is best served fresh for optimal crispiness, you can prepare components ahead of time. You can chop the vegetables, mince the garlic and herbs, and mix the garlic herb butter mixture in advance and store them separately in the refrigerator. You can also sear the chicken ahead of time and then assemble and bake the dish just before serving. However, baking it fresh will yield the best results, especially in terms of chicken skin crispiness.

Q4: Can I add other vegetables besides potatoes?

A: Absolutely! This recipe is very versatile. You can add other root vegetables like carrots, sweet potatoes, or parsnips. You can also add vegetables that roast well, such as broccoli, Brussels sprouts, bell peppers, onions, or zucchini. Adjust the cooking time as needed depending on the vegetables you add.

Q5: Can I skip the white wine?

A: Yes, if you prefer not to use white wine, you can substitute it with low-sodium chicken stock. Chicken stock will still provide moisture and flavor to the dish. You could also use vegetable broth or even just water, although chicken stock or white wine will add more depth of flavor.

This Baked Garlic Parmesan Chicken and Potatoes recipe is truly a weeknight dinner dream come true. It’s easy to prepare, packed with flavor, and a guaranteed crowd-pleaser. Give it a try and experience the magic of this simple yet satisfying dish!

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