Sheet Pan Garlic Parmesan Chicken & Potatoes

Minimal effort, maximum flavor

Juicy chicken thighs and crispy baby potatoes roasted together in a garlicky parmesan butter sauce, served with creamy roasted garlic aioli.

73Min

6Servings

520Cal

MediumLevel

Gluten freeKid friendlyhigh protein

#sheet pan#one-pan#garlic parmesan#easy dinner#family meal

Equipment

Large baking dish

Mixing bowl

Mixing spoon

Chef's knife

Cutting board

Oven

Aluminum foil

Serving plate

Ingredients

Potatoes

baby potatoes (whole)

680 g

butter (melted)

75 g

parmesan cheese (grated)

100 g

garlic cloves (minced)

8 piece

paprika

4 g

oregano

2 g

garlic powder

4 g

salt

4 g

black pepper

2 g

olive oil

45 ml

Chicken

chicken thighs (boneless, skinless)

7 piece

seasoning salt

18 g

paprika

6 g

garlic powder

4 g

onion powder

4 g

italian seasoning

2 g

cumin

2 g

lemon (juiced)

1 piece

mayonnaise

30 g

Garlic & Onion

garlic heads (whole)

2 piece

olive oil

30 ml

salt

4 g

red onion (cut into chunks)

1 piece

Aioli

greek yogurt

80 g

mayonnaise

80 g

roasted garlic (roasted)

2 piece

lemon (juiced)

0.25 piece

black pepper

4 g

salt

2 g

chives (chopped)

9 g

Baste (optional)

mayonnaise

60 g

parmesan cheese (grated)

25 g

paprika

4 g

Instructions

Marinate the chicken

Combine chicken thighs with seasonings, lemon juice, garlic, and mayonnaise. Mix thoroughly.

5 mintimer 30 min

Marinate up to overnight in the refrigerator for maximum flavor

Prepare the potatoes

Toss baby potatoes with melted butter, parmesan, olive oil, garlic, and seasonings in a large baking dish.

10 min

Ensure potatoes are evenly coated for uniform cooking

Assemble the sheet pan

Place marinated chicken on top of potatoes, add red onion chunks around the dish, and prepare garlic heads for roasting.

5 min

Space chicken evenly for consistent browning

Bake the chicken and potatoes

Bake at 190°C for 40 minutes until chicken is cooked and potatoes are tender.

40 min190°Ctimer 40 min

Chicken is done when internal temperature reaches 74°C

Apply optional baste

Mix mayonnaise, parmesan, and paprika. Baste chicken at the 20-minute mark and return to oven.

3 min190°Ctimer 20 min

Skip if you prefer lighter version

Broil for crispy finish

Broil for the last 2-3 minutes to achieve golden, crispy tops on chicken and potatoes.

3 min260°Ctimer 3 min

Watch closely to prevent burning

Prepare garlic aioli

Combine greek yogurt, mayonnaise, lemon juice, salt, pepper, chives, and roasted garlic. Mix well.

5 min

Squeeze roasted garlic or chop first based on texture preference

Serve the dish

Garnish with fresh parmesan, chives, and lemon slices. Serve with garlic aioli on the side.

2 min

Serve immediately while hot for best texture

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or oven 180°C for 10 minutes

Store aioli separately. Reheat chicken and potatoes together, serve fresh aioli on the side.

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