Parmesan Garlic Chicken and Potatoes Sheet Pan
Crispy bone-in skin-on chicken thighs topped with a rich parmesan garlic butter sauce, roasted on a sheet pan with baby potatoes and green beans underneath. As the chicken cooks, the fat renders down and flavors everything below. A complete meal in one pan with minimal cleanup.
Servings: 6
Calories: 723kcal
Equipment
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
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.
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
Serving: 1serving | Calories: 723kcal | Carbohydrates: 28g | Protein: 31g | Fat: 55g | Saturated Fat: 16g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 959mg | Potassium: 981mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 35mg | Calcium: 171mg | Iron: 3mg
