One-Pan Garlic Parmesan Chicken and Potatoes

An Easy Weeknight Dinner Packed with Flavor

When the weather starts cooling down, there's nothing better than a hearty, home-cooked meal that doesn't require spending hours in the kitchen.

This week, we're keeping things simple with our One-Pan Garlic Parmesan Chicken and Potatoes.

Juicy, seasoned chicken, crispy roasted potatoes, and plenty of garlic Parmesan flavor come together in one pan for a dinner the whole family will enjoy.

The secret? Burn Pit BBQ Ground Pounder Garlic Seasoning. It brings plenty of savory garlic flavor without needing a cabinet full of spices.

Whether you're cooking for the family or looking for an easy meal after a long day, this one's worth adding to your rotation.

One-Pan Garlic Parmesan Chicken and Potatoes Recipe

Prep Time: 15 minutes
Cook Time: 35–45 minutes
Total Time: 50–60 minutes
Servings: 4

Ingredients

• 1½–2 lbs boneless, skinless chicken thighs
• 1½ lbs baby Yukon Gold or red potatoes
• 3 tablespoons olive oil, divided
• 2 tablespoons Burn Pit BBQ Ground Pounder Garlic Seasoning, divided
• ½ cup freshly grated Parmesan cheese, divided
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, chopped (optional)
• Lemon wedges for serving (optional)

Instructions

1. Preheat the Oven

Preheat your oven to 425°F.

Line a large, rimmed baking sheet with parchment paper or lightly coat it with cooking spray.

2. Prepare the Potatoes

Wash the potatoes and cut them into bite-sized pieces, approximately ¾–1 inch thick.

Place them in a large mixing bowl and toss with:

• 2 tablespoons olive oil
• 1 tablespoon Ground Pounder Garlic Seasoning
• ¼ cup grated Parmesan cheese

Spread the potatoes evenly across one side of the baking sheet.

3. Start Roasting the Potatoes

Place the potatoes in the preheated oven and roast for 15 minutes.

This gives them a head start so they'll develop crispy edges while the chicken cooks.

4. Season the Chicken

While the potatoes roast, pat the chicken thighs dry with paper towels.

In a separate bowl, combine:

• 1 tablespoon olive oil
• 1 tablespoon Ground Pounder Garlic Seasoning
• 2 tablespoons melted butter

Coat the chicken evenly with the mixture.

5. Add the Chicken

After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven.

Flip the potatoes and arrange the seasoned chicken thighs on the other side of the pan, leaving space between the pieces.

Return the pan to the oven.

6. Roast Until Golden

Continue roasting for approximately 20–25 minutes, or until the chicken reaches an internal temperature of at least 165°F.

The potatoes should be fork-tender with golden, crispy edges.

For additional browning, switch the oven to broil for 1–2 minutes at the end, watching carefully to prevent burning.

7. Finish with Parmesan

Remove the pan from the oven.

Sprinkle the remaining ¼ cup Parmesan cheese over the hot chicken and potatoes.

Garnish with freshly chopped parsley and serve with lemon wedges if desired.

Enjoy!

Tips for the Best Garlic Parmesan Chicken and Potatoes

Cut the potatoes evenly. Keeping the pieces approximately the same size helps everything cook consistently.

Don't overcrowd the pan. Giving the chicken and potatoes room allows them to roast instead of steam. Use two baking sheets if necessary.

Use freshly grated Parmesan. It melts better and delivers more flavor than shelf-stable grated cheese.

Chicken thighs work best. They're flavorful, affordable, and remain juicy during roasting. Chicken breasts also work, but cooking times may vary.

Check the temperature. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely! Boneless, skinless chicken breasts work well in this recipe. Depending on their thickness, you may need to adjust the cooking time. Always cook chicken to an internal temperature of 165°F.

Can I make this recipe on the grill?

Yes! Set up your grill for indirect cooking at approximately 425°F.

Use a grill-safe roasting pan or cast-iron skillet and follow the same general cooking instructions. Cooking times may vary depending on your grill.

What other vegetables can I add?

Broccoli, green beans, carrots, and Brussels sprouts are excellent additions.

For quicker-cooking vegetables like broccoli or green beans, add them during the final 15 minutes of cooking.

Can I prepare this recipe ahead of time?

Yes. You can season the chicken and cut the potatoes ahead of time.

Store them separately in airtight containers in the refrigerator. Keep cut potatoes submerged in cold water to prevent browning, then drain and dry thoroughly before roasting.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for 3–4 days.

Reheat in a 350°F oven until warmed through, or use an air fryer to help restore the potatoes' crispy texture. Reheat leftovers to 165°F.

Bring More Flavor to Your Weeknight Dinners

You don't need a smoker, fancy equipment, or hours of preparation to make a great meal.

Sometimes, all it takes is a baking sheet, a handful of ingredients, and the right seasoning.

Our Ground Pounder Garlic Seasoning brings bold garlic flavor to chicken, potatoes, vegetables, and just about anything else you're cooking.

[SHOP GROUND POUNDER GARLIC SEASONING]

Fire Up the Flavor!

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October is National Apple Month—not to mention, prime picking and eating time for some of America’s best apples. What better occasion to celebrate the contributions this storied fruit has made to American barbecue?

Apples possess a natural affinity for pork, which probably gained the fruit admission to the barbecue world in the first place. But don’t stop there. Apple juice, apple sauce, and cider vinegar are essential ingredients in regional American barbecue sauce. Apple wood is the fuel some of the most decorated competition pitmasters swear by. Then there are grilled apples, smoked apples, and “baked” apples hot from the smoker.

Given the apple’s deep roots in American food culture, you may be surprised to learn that the fruit originated in Central Asia. The early colonists brought the apple to the New World along with the honeybees needed to pollinate the trees. Thousands of apple varieties have been grown in the U.S., though only a fraction are grown commercially.

So how else should you use apples and apple-based products to take your barbecue to the next level?

Apple Brines and Marinades

• Make an apple brine: Replace a portion of the water in a standard brine recipe with apple cider or apple juice for pork, turkey, and game birds.
• Make a simple apple marinade or injector sauce: Combine 2 cups of apple cider with 1/4 cup each apple cider vinegar, soy sauce, maple syrup, and vegetable oil. Add 2 tablespoons Worcestershire sauce.
• Don’t forget hard cider, made by fermenting apple cider like beer. A dry hard cider is less sweet than apple cider, which makes it ideal for basting or as a base for marinade.

Apple Sprays, Basting Mixtures, and Mop Sauces

• Place apple cider in a spray bottle and spray it on ribs or pork shoulder as they smoke to add another layer of flavor.
• Combine apple cider, cider vinegar, bourbon, Worcestershire sauce, lemon juice, and a little water to make a “Cider Squirt” for basting pork and poultry. Squirt it from a spray bottle or brush it on with a basting brush.
• Make a hog slather by combining mustard, apple cider, Worcestershire sauce, and melted butter in roughly equal proportions. Brush on the meat with a basting brush.
• For a simple mop sauce for beef brisket, combine one bottle of beer with 1/2 cup apple cider vinegar, 1/2 cup cold-brewed coffee, and 2 tablespoons Worcestershire sauce. Swab it on with a barbecue mop at the 1-hour mark, and every hour after that.

Apple Cider or Apple Juice?

So what’s the difference between apple cider and apple juice? In the U.S., sweet cider is generally unfiltered, while apple juice is filtered for clarity. Either may be pasteurized. I prefer cider—especially freshly pressed at a farm stand. The aroma and flavor will vary depending on the season and which apples are used.

Three Apple Recipes for the Grill

Put the fruit itself on the menu with these recipes for a grilled side dish, savory stuffed apples, and a skillet dessert.

Apple “Steaks”

Thick slices of Granny Smith apples get a glaze of cider, honey, lemon juice, and butter before and during grilling. Direct high heat browns the slices while leaving them firm enough to hold their shape. Serve them alongside grilled pork chops.

Get the Apple “Steaks” Recipe »

Apples Stuffed with Sausage and Sage

Pork sausage, onion, celery, and sage fill these apples, with a little maple syrup spooned over the stuffing. Smoke-roast them over indirect heat until the apples soften. They’re a savory side dish you can assemble several hours ahead and refrigerate until grilling time.

Get the Sausage-and-Sage Stuffed Apples Recipe »

Smoke-Roasted Apple Crisp

Apples, lemon, and cinnamon go into a cast-iron skillet beneath a topping of butter, granola, flour, and brown sugar. Smoke-roast over indirect heat until the filling bubbles and the topping browns. Let it cool for a few minutes before serving—with ice cream, if you like.

Get the Smoke-Roasted Apple Crisp Recipe »

Next time you’re picking up apples, grab a few extra for the grill. Serve them alongside pork, stuff them with sausage, or save them for dessert. And if there’s cider in the fridge, you’ve got the start of a baste for whatever’s smoking.

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This Southern skillet cornbread comes out of the oven with crisp, golden edges and a soft, moist center. It’s mostly savory with just a hint of sweetness, and the buttermilk keeps every bite tender. It’s the cornbread I make most often at our place, usually while something is resting on the smoker. The secret is […]

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