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This chimichurri chicken is a flavor-packed easy weeknight meal made on a sheet pan! Juicy chicken thighs, tender potatoes, and red onion are topped with herby chimichurri sauce.
There’s always room in my life for another easy dinner idea, and this one feels like pure gold: my new chimichurri chicken recipe! After I developed my herby, garlicky chimichurri sauce recipe, I couldn’t stop putting it on everything, from salmon to grain bowls.
For this recipe, I decided to pair it with chicken thighs for a super easy weeknight meal. The chicken, mini potatoes, and red onion get tossed with a savory spice rub and roasted up on a sheet pan. Adding chimichurri over everything once it’s done makes everything literally sparkle. It’s so simple and I personally think tastes better than a restaurant! (I hope you do, too!)
Why You’ll Love This Recipe
This recipe has become one of my go-to easy family dinner ideas for good reason:
- One pan! Everything roasts together on a single sheet pan.
- No marinating required. This chicken tastes amazing without any extra time.
- The flavors are incredible. The chimichurri adds the best herby, bright flavor.
- It’s a healthy dinner that’s super satisfying. It fits a wide range of diets, including gluten-free and Mediterranean diet (which is how I eat!).
Ingredients For Chimichurri Chicken
Here are some notes on what you’ll need for this chimichurri chicken sheet pan dinner:
- Bone-out, skinless chicken thighs: Chicken thighs are so juicy and have more flavor than breasts.
- Mini potatoes: Any small waxy potato works: Yukon Golds, baby reds, or a mix.
- Red onion: It softens and sweetens as it roasts.
- Olive oil: Just enough to help the spices coat everything evenly.
- Smoked paprika: This is often my secret weapon in recipes: it adds a deep, savory color and smoky flavor. It’s absolutely worth buying!
- Garlic powder and onion powder: These round out the savory spices.
- Chimichurri Sauce: Fresh parsley, oregano, garlic, olive oil, red wine vinegar, and a little heat make an incredible mix of flavor.
What Is Chimichurri?
Chimichurri is a classic Argentinian herb sauce. It’s traditionally made with fresh parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes.
It’s not a cooked sauce and it comes together raw: so it keeps all that fresh flavor! My Chimichurri Sauce recipe is the place to start: it takes about 10 minutes and you can make it while the sheet pan roasts.
Pro Tips for the Best Result
- The cook time should make perfectly juicy chicken thighs. Temperature is less of a consideration with chicken thighs than chicken breast, because you can cook thighs longer and they’ll still be juice. When in doubt, use an instant-read thermometer: it should be at least 170°F.
- Make the chimichurri while the pan roasts. It takes 10 minutes and is easy to whip up.
- Finely mince the garlic in the chimichurri. This helps it to be more of a smooth sauce: though keep in mind, the texture is chunky and not fully pureed.
Serving Suggestions
This chimichurri chicken is close to a complete dinner as-is since it roasts up with potatoes! I like adding a salad when I serve it. Here are a few ideas for what to add:
- Add a simple green salad: I love adding my simple arugula salad; it’s also great with a strawberry salad
- Serve with crusty bread
- Turn it into a grain bowl buy slicing the chicken and serving with rice
- Add leftovers into a wrap with fresh greens and a squeeze of lemon
- Pair with a simple grain: farro, quinoa, or even couscous are great choices.
Storage & Reheating
Store leftovers airtight refrigerated for up to 4 days. Store the chimichurri separately and bring to room temperature before serving, since the olive oil solidifies in the fridge.
Warm in a 350°F oven for 10 minutes. The cooked chicken freezes for up to 3 months.
Dietary Notes
This chimichurri chicken recipe is gluten-free, dairy-free, and fits the Mediterranean diet.
Chimichurri Chicken
This chimichurri chicken is a flavor-packed easy weeknight meal made on a sheet pan! Juicy chicken thighs, tender potatoes, and red onion are topped with herby chimichurri sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet
Ingredients
- 8 large or 12 small boneless, skinless chicken thighs (about 3 lb / 1.4 kg)
- 1½ pounds mini potatoes, halved
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 recipe Chimichurri Sauce
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, toss the chicken thighs, potatoes, and red onion with the olive oil, smoked paprika, garlic powder, onion powder, dill, kosher salt, and a few grinds of black pepper until everything is evenly coated.
- Spread the mixture in an even layer on the prepared baking sheet, placing the potatoes cut side down and nestling the chicken thighs among the vegetables. Roast for 30 to 35 minutes, without stirring, until the chicken is cooked through and the potatoes are golden and tender. Cooking time will vary slightly depending on the size of the chicken thighs.
- Remove from the oven and spoon chimichurri generously over the chicken. Serve directly from the pan.
