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
Scale
- 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.
Find it online: https://www.acouplecooks.com/chimichurri-chicken/