Description
A simple and delicious one-pan meal featuring tender chicken and roasted potatoes seasoned with garlic and Parmesan cheese.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
- Roast the potatoes for 15 minutes.
- While the potatoes roast, pat the chicken thighs dry. In the same bowl (no need to wash), combine the chicken thighs, remaining 2 tablespoons of olive oil, minced garlic, grated Parmesan cheese, dried oregano, salt, and pepper. Toss to coat evenly.
- After 15 minutes, remove the baking sheet from the oven. Add the coated chicken thighs to the baking sheet with the potatoes, ensuring everything is in a single layer.
- Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
- Garnish with fresh parsley before serving.
Notes
- You can use chicken breasts instead of thighs, but adjust cooking time as needed.
- Feel free to add other vegetables like broccoli florets or bell peppers. Add them during the last 15-20 minutes of cooking.
- For crispier potatoes, ensure they are in a single layer and not overcrowded on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg