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Top view chicken in baking dish with side of greens and lemon

One-pan Garlic Parmesan Chicken and Potatoes

Servings: 6 servings
One-pan Garlic Parmesan Chicken and Potatoes is an easy family dinner featuring golden chicken thigh cutlets and baby potatoes roasted together in a garlic, lemon and herb marinade. Finished with parmesan and served with a creamy lemon parmesan yoghurt sauce, this comforting chicken tray bake (sheet pan dinner) needs only 15 minutes of preparation from you, then the oven does the rest of the work – and there’s only one pan to wash!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes

Ingredients

Marinade

  • 60 ml (¼ cup) olive oil
  • 1 tbsp freshly minced garlic
  • 1 tbsp dijon mustard
  • ½ Juice of lemon
  • 1 tsp honey
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper

Potatoes

  • 800 g (13/4 lb) baby (new) potatoes, halved, larger potatoes quartered
  • 1 tbsp olive oil
  • Sea salt flakes, to taste (I used ½ tsp)
  • 60 ml (¼ cup) chicken stock

Chicken

  • 6–8 bone-in, skin-on chicken thigh cutlets, approximately 1.4–1.6 kg (3–3½ lb) total (see note 1 for substitutions)

Creamy Lemon Parmesan Sauce

  • 375 g (1½ cups) Greek yoghurt
  • 25 g (¼ cup) finely grated parmesan
  • 1 small garlic clove, finely grated
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1–2 tbsp water, as needed
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste

To Serve

  • 50 g (½ cup) finely grated parmesan
  • 2 tbsp finely chopped flat-leaf parsley
  • Lemon wedges

Instructions

  • Preheat the oven – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Use a large roasting tray that can comfortably fit the chicken and potatoes in a single layer without overcrowding.
  • Make the garlic lemon marinade – Combine all the marinade ingredients in a small bowl or jug. Whisk well to combine.
  • Season the potatoes – Add the potatoes to the roasting tray. Drizzle with olive oil and season with salt. Toss the potatoes with your hands so they are evenly covered.
  • Add the chicken – Pat the chicken thighs thoroughly dry with a paper towel. Add the chicken to the roasting tray, skin-side up.
  • Add the marinade to the chicken – Pour the marinade over the chicken, then use your hands to coat each piece as evenly as possible. It’s okay if some of the marinade runs down into the potatoes.
  • Arrange the tray – Arrange the chicken, skin-side up, with the potatoes nestled around it in a single layer.
  • Roast the chicken – Roast, uncovered, on the middle rack of the oven for 40 minutes.
  • Make the creamy lemon parmesan sauce – While the chicken is roasting, combine the Greek yoghurt, parmesan, garlic, lemon juice and extra-virgin olive oil in a small bowl or jug. Add 1 tablespoon of water at a time and stir until creamy and spoonable. Season to taste with salt and pepper. Refrigerate until ready to serve.
  • Add the chicken stock to the baking tray – After 40-minutes of baking, pour the chicken stock into the base of the tray, avoiding the chicken skin. Gently shuffle the potatoes to stop them sticking, then arrange everything back into a single layer.
  • Finish roasting – Return to the oven for 20–25 minutes, or until the chicken is cooked through and the skin is deeply golden and crisp. The potatoes should be tender with golden edges (see note 2 if your chicken is browning too quickly).
  • Optional, extra crispy potatoes – If you would like to crisp up the potatoes, use tongs to remove the chicken from the tray. Grill (broil) the potatoes on high for 3–5 minutes or until caramelised to your liking. Keep an eye on them as they will brown quickly! Arrange the chicken back on top of the potatoes.
  • Finish – Sprinkle the hot chicken and potatoes with the parmesan and parsley.
  • Rest and serve – Rest the chicken on the tray for 5 minutes. Serve with lemon wedges and the creamy lemon parmesan sauce alongside.

Notes

Note 1 – Alternative chicken cuts
The cooking times below are a guide, as the size and thickness of chicken pieces can vary. Always check that the chicken is completely cooked through before serving. Cut into the thickest part to check that the meat is no longer pink and the juices run clear.
Boneless, skinless chicken thighs – Use approximately 1.2–1.4 kg (21/2–3 lb) boneless, skinless chicken thighs. Begin by roasting the potatoes on their own for 25 minutes. Add the marinated chicken thighs, arranging them between the potatoes in a single layer, and roast for a further 10 minutes. Pour the chicken stock into the base of the tray, avoiding the chicken, then roast for another 15–20 minutes or until the chicken is cooked through and the potatoes are tender. Boneless thighs will not develop the same crisp finish as skin-on chicken, but they will remain juicy and absorb the marinade beautifully.
Chicken drumsticks – Use approximately 1.4–1.6 kg (3–3½ lb) chicken drumsticks. Add them to the tray with the potatoes at the beginning and cook as per the recipe. After 35–40 minutes pour the chicken stock into the base of the tray and begin checking the drumsticks after 50–55 minutes. They are cooked when the meat is no longer pink at the bone and the juices run clear. If the drumsticks are ready before the potatoes, transfer them to a plate and loosely cover with foil while the potatoes finish cooking.
Chicken marylands (chicken leg quarters) – Use approximately 4 chicken marylands, weighing 1.4–1.8 kg (3–4 lb) in total. Follow the recipe as written, allowing an additional 5–10 minutes of cooking time if needed. To check that they are cooked, cut into the thickest part of the thigh near the bone; the meat should no longer be pink and the juices should run clear. If the skin is becoming too dark before the chicken is cooked through, loosely cover the browned areas with foil.
Boneless, skinless chicken breasts – Chicken breasts are not my first choice for this recipe because they can dry out before the potatoes are tender. If using them, choose 4 small chicken breasts, approximately 200–250 g (7–9 oz) each; this quantity will serve approximately four people. Roast the potatoes on their own for 30 minutes, then add the marinated chicken breasts and pour the stock into the base of the tray. Roast for a further 20–25 minutes, depending on the thickness of the chicken, until it is completely cooked through. Cut into the thickest part to check that the meat is no longer pink. Remove the chicken as soon as it is ready and return the potatoes to the oven if they need more time.
Note 2 – Chicken browning too quickly If the chicken appears to be browning too quickly in spots, you can cover the spots with patches of foil – although I never do this!
 

Make Ahead

Chicken – refrigerate Coat the chicken in the marinade, cover and refrigerate for up to 24 hours. Keep it separate from the potatoes and remove it from the fridge around 20 minutes before cooking.
Chicken – freeze Place the chicken and marinade in a freezer-safe container or reusable freezer bag and freeze for up to 2 months. Thaw it completely in the fridge overnight before cooking, then follow the recipe as written. For the best texture, use fresh chicken that has not previously been frozen.
Potatoes – Cut the potatoes up to 24 hours ahead and store them submerged in cold water in the fridge. Drain and dry them thoroughly before adding the olive oil and salt, as excess water will prevent them from browning during cooking.
Creamy lemon parmesan sauce – Prepare the sauce up to 3 days ahead and store it in an airtight container in the fridge. Stir well before serving and add a small splash of water if it has thickened.

Leftovers

Refrigerate – Store the leftover chicken and potatoes in an airtight container in the fridge for up to 3 days. Refrigerate the creamy lemon parmesan sauce separately for up to 3 days.
Reheat – For the best result, reheat the chicken and potatoes in a 200°C (400°F) (180°C/350°F fan-forced) oven for 15–20 minutes or until piping hot throughout. Loosely cover the chicken with foil if it begins to brown too much. Individual portions can also be reheated in the microwave, although the chicken skin and potatoes will be softer.
Freeze – The cooked chicken can be frozen in an airtight container for up to 2 months. Thaw it overnight in the fridge before reheating. I don’t recommend freezing the roasted potatoes or creamy lemon parmesan sauce, as their textures will change once thawed.

Recipe source

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