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–+ servings
Crispy Garlic Parmesan Chicken and Potatoes

Crispy Garlic Parmesan Chicken and Potatoes for Cozy Nights

This Crispy Garlic Parmesan Chicken and Potatoes recipe is an easy, comforting dish perfect for family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Final Bake Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken For extra flavor and juiciness
  • 2 tablespoons Olive Oil Essential for crispy texture
  • to taste Salt
  • to taste Pepper
For the Potatoes
  • 4 medium Potatoes Fluffy varieties like Russet or Yukon Gold
  • 4 cloves Garlic Minced
For the Sauce
  • 1 cup Parmesan Cheese Freshly grated
  • 1 cup Chicken Broth Can substitute with vegetable broth
  • 1 cup Coconut Cream For dairy-free version

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Pat the chicken dry, drizzle with olive oil, season with salt and pepper, and place it on one side of the baking sheet.
  3. Chop the potatoes into even-sized cubes, toss them with olive oil, minced garlic, salt, and pepper, then spread them out on the opposite side of the baking sheet.
  4. Roast the chicken and potatoes in the oven for 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden.
  5. Combine the chicken and potatoes in a large bowl, drizzle the sauce over them, and mix well.
  6. Return to the oven for an additional 5 minutes to warm the sauce.
  7. Serve warm, optionally garnished with fresh herbs or additional parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze separately for up to 2 months. Reheat at 350°F (175°C).

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