Parmesan Garlic Chicken and Potatoes Sheet Pan
This post may contain affiliate links. Please read my disclosure policy.
This Parmesan Garlic Chicken and Potatoes Sheet Pan has crispy bone-in chicken thighs topped with a rich garlic parmesan butter sauce, roasted right on top of potatoes and green beans. One pan in, one pan out, and dinner is done.
I am a big believer in dinners that clean up in one pan. It’s one of the reasons I wrote a whole cookbook on one pot meals, and this sheet pan dinner fits right into that philosophy even though it takes a little longer than 30 minutes.
This one is simple. Potatoes and green beans on the bottom, chicken thighs on top, and a parmesan garlic sauce spooned generously over everything before it all goes into the oven together. The chicken skin gets golden and crispy, the fat drips down into the potatoes and vegetables, and everything ends up seasoned by everything else. That is the whole trick.
Why You’ll Love This Recipe
- It’s one pan. Less cleanup, more time for everything else.
- The chicken fat does double duty. As the bone-in skin-on thighs cook, the fat renders down into the potatoes and green beans below. That is flavor you cannot get any other way.
- The parmesan garlic sauce is doing a lot of work here. Butter, garlic, parmesan, mayo, lemon, Italian seasoning. It bakes right onto the chicken and turns into something rich and savory that you will want on everything.
- It’s a complete meal. Protein, starch, vegetables, all done at the same time in the same pan.
What Ingredients You’ll Need
- Baby potatoes: Cut into 1.5 inch pieces. They cook at the same rate as the chicken thighs which is exactly what we want.
- Green beans: Trimmed and halved. They roast right alongside everything else and pick up all that chicken fat flavor.
- Bone-in skin-on chicken thighs: Don’t swap these for boneless or skinless if you can avoid it. The bone keeps the meat moist, and the skin renders fat down into the vegetables below. That fat is doing real work here.
- Butter: Melted, for the sauce. Rich and necessary.
- Garlic: 6 cloves, minced. This is not a recipe for the garlic shy.
- Mayonnaise: Sounds unusual in a sauce that goes in the oven but trust the process. It keeps the sauce rich and helps it cling to the chicken.
- Parmesan cheese: Freshly grated, not the shelf stable stuff in the can. The flavor difference is significant.
- Lemon juice: Brightens everything and cuts through the richness of the sauce.
- Italian seasoning and paprika: Simple, classic, exactly what this sauce needs.
How to Make Parmesan Garlic Chicken and Potatoes
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Place the potatoes and green beans directly on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss everything right on the pan until evenly coated. Spread into an even layer.
Arrange the chicken thighs on top, skin side up. This is important. The skin needs to face up so it can crisp properly and so the fat renders down through the vegetables below.
In a medium bowl, whisk together the melted butter, garlic, parmesan, mayonnaise, Italian seasoning, paprika, and lemon juice. Spoon this mixture evenly over each chicken thigh. Don’t be shy, you want a good amount on each piece.
Bake for 40 to 45 minutes, until the chicken reaches an internal temperature of 175°F, the potatoes are tender, and the skin is golden and crisp.
Let the sheet pan rest for a few minutes before serving. This gives the juices a chance to settle.
Tips and Tricks
- Use bone-in skin-on thighs. I know I already said this but it matters enough to say again. The bone keeps the chicken moist through the long cook time, and the skin gives you that crispy texture while basting the vegetables underneath with fat as it renders.
- Cut your potatoes evenly. Uneven pieces mean uneven cooking, and you want everything done at the same time.
- Don’t skip the rest time. A few minutes off the heat lets everything settle and makes for cleaner serving.
- Use freshly grated parmesan. The pre-grated stuff in a shaker does not melt or cling the same way and the flavor is noticeably weaker.
- Spoon the sauce generously. This is not the place to be conservative. The sauce is most of the flavor here.
What to Serve With This
This is already a complete meal, protein, starch, and vegetables all in one pan. But if you want to round it out, a simple green salad and some crusty bread on the side are perfect. Nothing fancy needed.
Try These Recipes Next
- Sheet Pan Sausage And Veggies
- Sheet Pan Sausage And Pierogies
- Sausage And Potatoes Sheet Pan Dinner
- Balsamic Glazed Steak Tips and Veggies Sheet Pan
- Sheet Pan Chicken Thighs and Vegetables
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Parmesan Garlic Chicken and Potatoes Sheet Pan
Ingredients
For the chicken and vegetables:
- 1 ½ pounds baby potatoes (cut into 1 ½ inch pieces)
- 1 pound fresh green beans (trimmed and cut in half)
- 3 tablespoons olive oil
- 1 ½ teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
- 6 bone-in skin-on chicken thighs
For the parmesan garlic sauce:
- 4 tablespoons unsalted butter (melted)
- 6 cloves garlic (minced)
- ½ cup mayonnaise
- ½ cup parmesan cheese (freshly grated )
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 2 tablespoons fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Place the 1 ½ pounds baby gold potatoes and 1 pound green beans directly onto the baking sheet. Drizzle the vegetables with 2 tablespoons olive oil and season with 1 teaspoon salt and 1 teaspoon black pepper. Toss everything directly on the pan and spread into an even layer.
- Arrange the 6 chicken thighs on top of the vegetables, skin side up.
- In a medium bowl, whisk together 4 tablespoons melted unsalted butter, 5 cloves minced garlic, ½ cup grated parmesan cheese, ⅓ cup mayonnaise, 1 teaspoon Italian seasoning, ½ teaspoon paprika, and 1 tablespoon lemon juice.
- Spoon the parmesan garlic sauce evenly over the chicken thighs.
- Bake for 40 to 45 minutes, until the chicken reaches an internal temperature of 175°F (80°C), the potatoes are tender, and the chicken skin is golden.
- Let the sheet pan rest for a few minutes before serving.
Equipment
Notes
- Bone-in skin-on chicken thighs: Don’t swap these out if you can avoid it. The bone keeps the chicken moist, and the skin renders fat down into the potatoes and green beans as it cooks. That’s where a lot of the flavor comes from.
- Skin side up: Make sure the chicken thighs are arranged skin side up so the skin can crisp properly in the oven.
- Cut potatoes evenly: Aim for consistent 1.5 inch pieces so everything cooks at the same rate.
- Freshly grated parmesan: Pre-grated parmesan in a shaker doesn’t melt or cling the same way. Freshly grated makes a real difference here.
- Don’t be shy with the sauce: Spoon it generously over the chicken thighs. This sauce is doing most of the flavor work in this recipe.
- Internal temperature: Chicken thighs are done at 175°F. Use a meat thermometer for accuracy.
- Resting time: Let the sheet pan rest for a few minutes before serving so the juices settle.
- Chicken breasts: Can be used instead, bone-in skin-on is still preferred for the same reasons, but watch the cook time closely so they don’t dry out.
- Boneless thighs: Will cook faster, around 25 to 30 minutes, but you’ll lose some of the fat rendering effect in the vegetables.
- Leftovers: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the oven for the best texture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but the cook time will be different and you will lose the fat rendering effect that flavors the vegetables. If you do use breasts, bone-in skin-on is still the better choice for the same reason, and keep a close eye on the internal temperature so they don’t dry out.
Can I use boneless thighs?
Yes, but the cook time will be shorter, closer to 25 to 30 minutes, and you won’t get the same depth of flavor in the vegetables since there’s less fat to render. Still tasty, just slightly different.
My potatoes aren’t tender yet but the chicken is done. What do I do?
Remove the chicken to a plate, tent with foil, and pop the pan back in the oven for another 5 to 10 minutes to finish the potatoes. Then return the chicken to the pan or serve separately.
Can I make this ahead of time?
The sauce can be mixed up to a day ahead and stored in the fridge. The dish itself is best baked fresh and served right away for the crispiest skin.
Can I freeze leftovers?
Yes. Store in an airtight container for up to 3 months. The skin won’t be as crispy after reheating but the flavor holds up well. Reheat in the oven rather than the microwave for the best texture.
