One-Pan Garlic Parmesan Chicken and Potatoes Step-by-step instructions

Before you start

Before turning on the oven, gather all the ingredients and equipment to ensure a smooth cooking process. Wash and dry the red-skinned potatoes thoroughly to remove any dirt. Mince the fresh garlic cloves and chop the fresh parsley.

Line a large, heavy-duty rimmed baking sheet with aluminum foil to catch any drippings and make cleanup effortless. Measure out the butter, parmesan cheese, and seasoning so everything is ready to go. Having all components prepared in advance prevents any delays during assembly.

Instructions

Potato Prep and Initial Roast

1. 1Season and Prep Potatoes
   Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil. Place the cubed red-skinned potatoes on one side of the prepared baking sheet. Toss the potatoes with a tablespoon of the melted butter and a pinch of seasoning, then spread them out into an even, single layer.
   Look for The potatoes should be evenly coated with butter and seasoning.
   Tip Cutting the potatoes to an even size ensures they all cook at the same rate.
2. 2Initial Roast for Potatoes
   Place the baking sheet in the preheated oven and roast the potatoes for 15 minutes. This head start allows the potatoes to begin softening and cooking through before the chicken is added to the pan, ensuring both components finish roasting at the exact same time.
   Look for The potatoes should be slightly softened and starting to sizzle.
   Tip Do not skip this head start, or the potatoes will be undercooked when the chicken is done.

At the end of this initial roasting phase, the red-skinned potatoes should begin to soften slightly, and a light sizzle should be audible from the baking sheet. The exterior of the potatoes will start to look matte as the oil and butter absorb, preparing them to develop a crispy texture once the chicken is added to the pan.

Chicken Seasoning and Glazing

3. 3Season Chicken and Mix Glaze
   While the potatoes roast, pat the chicken breasts dry with paper towels. Season both sides of the chicken breasts evenly with the seasoning. In a small bowl, combine the remaining melted unsalted butter, minced garlic, and grated parmesan cheese to form a rich garlic-parmesan mixture.
   Look for The glaze should be a thick, paste-like consistency.
   Tip Patting the chicken dry ensures the seasoning and glaze stick perfectly.
4. 4Arrange and Glaze Chicken
   Carefully remove the baking sheet from the oven. Push the potatoes to one side of the sheet to make space. Place the seasoned chicken breasts onto the empty side of the baking sheet. Brush the garlic-parmesan butter mixture generously over the top of each chicken breast, coating them completely.
   Look for The chicken breasts should be fully covered with the thick cheese glaze.
   Tip Use a pastry brush to apply the glaze evenly without wiping away the base seasoning.

The chicken breasts should be evenly coated with the herb seasoning, and the thick garlic-parmesan butter glaze should be generously brushed over the top of each breast. The glaze should look rich and opaque, clinging to the chicken without sliding off onto the baking sheet.

Final Baking and Slicing

5. 5Final Roast and Rest
   Return the baking sheet to the oven and roast for an additional 20 minutes. The chicken is cooked through when an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from the oven, let rest for 5 minutes, and garnish with chopped fresh parsley before slicing.
   Look for The chicken crust should be golden-brown and bubbling, and the potatoes crispy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the chicken rest for five minutes allows the juices to redistribute throughout the meat.

When the baking sheet is removed from the oven, the chicken breasts will have a gorgeous, bubbling, golden-brown garlic-parmesan crust. The potatoes will be deeply browned and crispy on the edges. When sliced, the chicken should release clear, bubbling juices, revealing an incredibly tender and moist interior.

Common mistakes

One common mistake is cutting the potatoes into uneven sizes, which leads to some pieces being mushy while others remain hard. Ensure all potato cubes are roughly one inch in size.

Another error is crowding the baking sheet; if the chicken and potatoes are packed too tightly, they will steam instead of roast, preventing that beautiful golden-brown crust from forming.

Lastly, avoid using dried parsley for the garnish, as fresh parsley provides a necessary bright contrast to the rich garlic-parmesan glaze.

How to tell it’s done

Determining the perfect doneness is crucial for juicy chicken. The only reliable method is using an instant-read meat thermometer inserted into the thickest part of the chicken breast. The poultry is safe and perfectly cooked when the internal temperature reaches exactly 165°F (74°C).

The potatoes are done when they are easily pierced with a fork and show a deep golden-brown, crispy exterior. Avoid overcooking, as lean chicken breasts dry out rapidly once they pass the safe temperature.

• Poultry: 165°F (74°C) in the thickest part