Baked chicken and potatoes in a butter garlic herb sauce, crispy garlic parmesan crusted chicken is a delicious one-pan dinner and very easy to prepare.
The chicken stays juicy inside with a crisp, well-seasoned exterior, while the potatoes become tender and soak up the flavorful pan juices. This baked chicken and potatoes dish makes a satisfying midweek meal that’s simple to prepare and full of flavor.
A key feature of this recipe is the garlic parmesan crust. Searing the chicken skin first and then sprinkling Parmesan on top creates an extra-crispy finish. The pan also yields a rich buttery sauce perfect for dipping bread.
Let’s talk about the Butter Garlic Herb Sauce…
The butter garlic herb sauce is simple and delicious: melted butter combined with minced garlic, fresh rosemary, parsley, and black pepper. After you sear the chicken, add this mixture to the pan so it can mingle with the juices released while baking. The result is a glossy, flavorful sauce that’s not overly greasy. If you prefer, halve the butter and use olive oil instead.
Fresh herbs brighten the sauce, but dried herbs can be used in a pinch—just reduce the amount since dried herbs are more concentrated.
Baked Chicken and Potatoes
Although boneless chicken breast is common, using bone-in chicken thighs or drumsticks is more forgiving and delivers extra flavor and juiciness. This recipe uses a mix of thighs and drumsticks, but you can make it with all thighs or all drumsticks if you prefer.
Potatoes roasted alongside the chicken absorb the buttery garlic pan juices, making them especially tasty. Serve with a fresh salad or steamed greens to balance the meal.
This baked chicken and potato dish is reliable and delicious—expect it to become a regular on your dinner rotation.
One-pan chicken recipes you might like
Chicken and Cabbage Stir-fry – A quick stir-fry flavored with garlic and curry powder.
Creamy Garlic Chicken and Broccoli – Chicken and broccoli in a rich garlic cream sauce.
Mozzarella Chicken – Pan-seared chicken finished in a chunky tomato sauce and topped with melted mozzarella.
Lemon Herb Chicken with Asparagus & Mushroom – A fresh, low-carb skillet with bright lemon and herbs.
Maple Mustard Sheet Pan Chicken – Chicken roasted with vegetables in a maple-mustard glaze.
Honey Garlic Chicken Thighs – Seared thighs cooked in a sweet and sticky honey-garlic sauce.
Baked Garlic Parmesan Chicken and Potato
10
8
25
Servings
4 people
Ingredients
- 6 Bone-in, skin-on chicken thighs
- 200 grams Potatoes Quartered
- 1 teaspoon Oil
- 2 tablespoons Butter
- 1 tablespoon Garlic Minced
- ½ teaspoon Paprika
- ½ teaspoon Black pepper
- 1 tablespoon Fresh rosemary Finely minced
- ½ tablespoon Parsley Finely minced
- 1 teaspoon Salt Adjust to taste
- ½ cup White wine or low-sodium chicken stock
- ¾ cup Parmesan
Instructions
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Preheat oven to 200°C (400°F).
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In a bowl, combine melted butter, minced garlic, paprika, black pepper, rosemary, parsley, and salt. Mix and set aside.
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Heat oil in a heavy, oven-safe skillet over medium-high heat. Place chicken skin-side down and season with salt and pepper. Sear 3–4 minutes until the skin is golden brown.
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Turn the chicken skin-side up and add the potatoes around the chicken.
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Pour the butter-garlic-herb mixture over the chicken and potatoes, tossing gently to coat everything evenly.
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Add the wine or chicken stock to the pan.
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Sprinkle grated Parmesan over the chicken and potatoes.
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Transfer the pan to the preheated oven and bake at 200°C (400°F) for 20–25 minutes, until the chicken is cooked through and the potatoes are tender.
Video
Notes
- You can use chicken drumsticks instead of thighs if preferred.
- Choose potatoes that are a uniform size so they cook evenly; leaving the skin on is optional.
Nutrition
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Calories: 666kcal
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Carbohydrates: 9g
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Protein: 43g
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Fat: 48g
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