Herby, garlicky, and tangy, these chimichurri chicken thighs are full of bold, zesty flavor! Boneless, skinless chicken thighs are marinated in a made-from-scratch chimichurri sauce and then baked on a sheet pan alongside baby potatoes. I guarantee this easy sheet pan recipe will stay in your dinner rotation for years to come!
Sheet pan dinners are my go-to when I need to make a quick and convenient dinner with minimal prep time and cleanup. This is why I'm obsessed with these savory yet simple sheet pan chimichurri chicken thighs and potatoes.
Chimichurri brings a burst of flavor from fresh parsley, garlic, red wine vinegar, and lemon juice. Chicken thighs and potatoes are the ideal way to soak up every drop of this vibrant, zesty green sauce!
Not to mention the fact that chicken thighs are practically impossible to mess up! Whether I'm making these chimichurri chicken thighs, Baked Buffalo Chicken Thighs, Sheet Pan Chicken with Peppers and Onions, or Slow Cooker BBQ Chicken Thighs, they're always guaranteed to be a hit!
Jump to:
- Why you'll love this recipe
- Ingredients
- Equipment needed
- How to make chimichurri chicken thighs
- Expert tips
- Recipe Variations
- How to store, freeze, and reheat
- What to serve with chimichurri chicken
- Frequently asked questions
- More chicken thigh recipes you'll love
- Chimichurri Chicken Thighs and Potatoes (Sheet Pan Recipe)
- Hungry for more?
- 💬 Comments
Why you'll love this recipe
- Easy - Minimal prep time, minimal cleanup, and everything cooks on a single baking sheet.
- Flavor - Bold, zesty, and herby! Chimichurri chicken thighs are anything but boring!
- Texture - Unlike chicken breasts, chicken thighs are practically guaranteed to stay tender, juicy, and moist. Baby potatoes roast until golden brown and crisp.
- Color - We eat with our eyes first, right? Well this stunning green sauce will have you begging for the first bite!
- Big batch recipe - We're a family of 5, and this easily fills our bellies while still providing leftovers for lunch.
Ingredients
- Chicken thighs - I've only tested this recipe using boneless, skinless chicken thighs. I don't suggest substituting bone-in chicken thighs because they take much longer to cook through and produce a lot of extra fat. This Dijon chicken thighs recipe would be a better option for bone-in chicken thighs.
- Baby potatoes cook quickly, don't require peeling, and have a creamy texture. They're one of my favorite potato varieties!
- Fresh parsley - The star ingredient, providing all the herby, bold flavor! Both flat-leaf and Italian parsley are okay to use.
- Garlic - Freshly minced is best for a robust, aromatic flavor.
- Red wine vinegar - Adds acidity and tanginess and balances the herby flavor from the parsley. Red wine vinegar is the traditional choice for chimichurri sauce, but white wine vinegar or apple cider vinegar works in a pinch.
- Lemon juice - Brings a hint of bright, citrusy flavor to the marinade.
- Extra virgin olive oil - The base of the marinade, melding the marinade ingredients together. It keeps the chicken thighs ultra-moist and juicy!
- Red pepper flakes - Provides a touch of heat. Adjust the red pepper flakes based on your personal preference.
*See the ingredients list below for exact quantities.
Equipment needed
For this recipe, you'll need a full-sized sheet pan (baking sheet) with a rim. A half-pan will be too small and cause the chicken thighs and potatoes to overcrowd the baking sheet.
How to make chimichurri chicken thighs
Recipe rundown
- Make the chimichurri marinade.
- Marinate the chicken thighs for at least 30 minutes and prepare the potatoes.
- Arrange the marinated chicken and potatoes on a sheet pan.
- Bake for 40 minutes, or until the chicken is cooked through and the potatoes are golden.
- Drizzle with the reserved sauce, serve, and enjoy!
Step-by-step instructions
Step 1: Make the chimichurri sauce. In a small mixing bowl, combine the olive oil, red wine vinegar, parsley, garlic, lemon juice, red pepper flakes, and kosher salt.
Step 2: Place the chicken thighs in a medium-sized mixing bowl. Coat the chicken in ½ cup of the chimichurri marinade, setting the rest of the marinade aside. Marinate the chicken thighs for about 30 minutes.
Step 3: While the chicken is marinating, chop the baby potatoes into equally sized halves and quarters. Transfer the chopped potatoes to a medium-sized mixing bowl, toss with olive oil, and sprinkle with salt to taste.
Step 4: Preheat your oven to 375°F. Spread the potatoes in an even layer on a large baking sheet. Nestle the marinaded chicken thighs between the potatoes.
Step 5: Bake the chicken and potatoes for 40 minutes, or until the chicken is cooked through.
Step 6: Remove the chicken and potatoes from the oven, drizzle with the reserved chimichurri sauce, then, serve and enjoy!
Expert tips
- Don't forget to reserve a portion of the marinade to drizzle over the finished dish. This will add even more flavor to the chimichurri chicken thighs and potatoes!
- Use a rimmed baking sheet. The rim helps contain any extra marinade that drips off the chicken thighs and prevents spills in your oven.
- Chop the potatoes into roughly the same size and thickness to ensure the potatoes will cook evenly.
- Broil during the last 5 minutes of cooking time. This is an optional step to give the chicken and potatoes crisp, golden brown tops.
- Let the cooked chicken thighs rest. Resting allows the juices to be redistributed, resulting in a juicier, more flavorful bite.
Recipe Variations
While I prefer chimichurri sauce with fresh parsley, it's also sometimes made with fresh cilantro or a combination of parsley and cilantro.
- If you like the taste of cilantro, feel free to experiment and add it to the recipe!
- I like chimichurri on the chunky side, so I prefer to chop everything by hand and whisk it. For a smoother variation, you can combine the sauce in a food processor.
- Chimichurri sauce is a jack of all trades! Use it as a marinade for chicken, shrimp, steak, or pork tenderloin. Drizzle it over grilled vegetables or use it as a dipping sauce for a crusty piece of Dutch oven no-knead bread!
How to store, freeze, and reheat
How to store: Leftover chimichurri sauce can be stored in a glass jar with a tight-fitting lid in the refrigerator for up to 1 week. Give it a good shake before using it again. Leftover chimichurri chicken thighs and potatoes will last for about 3-4 days in an airtight container in the fridge.
How to freeze: Due to texture changes upon thawing, I don't recommend freezing leftover chimichurri potatoes. Leftover chimichurri chicken thighs can be frozen in a plastic freezer bag for up to 3 months.
How to reheat: Reheat leftover chimichurri chicken thighs and potatoes on the stovetop over low heat, or in the oven at 350°F until warmed through.
What to serve with chimichurri chicken
While chimichurri chicken thighs and potatoes are a complete meal, you could also serve this sheet pan dinner with:
Frequently asked questions
Chimichurri sauce is made using fresh parsley, garlic cloves, red wine vinegar, olive oil, and red pepper flakes. Many recipes also include dried oregano, fresh cilantro, and lemon juice.
Chimichurri is a bold and zesty sauce typically used as a marinade or condiment in Argentine and Uruguayan cuisine. Its vibrant and fresh taste comes from fresh parsley, garlic, and red wine vinegar, and chili flakes lend a spicy kick.
The length of marinating time depends on the ingredients in your marinade. Chicken thighs should only stay in highly acidic marinades, like chimichurri, for up to 2 hours. Longer exposure to acidic ingredients can start to break down the meat's texture too much, resulting in a mushy consistency. Less acidic marinades are okay to use for up to 12 hours.
More chicken thigh recipes you'll love
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PrintChimichurri Chicken Thighs and Potatoes (Sheet Pan Recipe)
Herby, garlicky, and tangy, these chimichurri chicken thighs are full of bold, zesty flavor! Boneless, skinless chicken thighs are marinated in a made-from-scratch chimichurri sauce and then baked on a sheet pan alongside baby potatoes. I guarantee this easy sheet pan recipe will stay in your dinner rotation for years to come!
- Prep Time: 10 minutes, 30 minutes marinating time
- Cook Time: 40 minutes
- Total Time: 50 minutes, excluding marinating time
- Yield: 4-6 servings 1x
- Category: lunch, dinner
- Method: sheet pan dinner
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the chimichurri marinade:
- 1 cup fresh parsley - loosely packed, minced
- 6 garlic cloves - minced
- ¼ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- Juice of ½ lemon
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
For the chicken thighs and potatoes:
- 2.5 pounds boneless skinless chicken thighs
- 2 pounds baby potatoes
- Extra virgin olive oil
- Kosher salt
Instructions
- Mix the chimichurri marinade ingredients (parsley, garlic, red wine vinegar, olive oil, lemon juice, salt, and red pepper flakes) together in a small mixing bowl. Whisk until thoroughly combined.
- Transfer the chicken thighs to a large mixing bowl. Pour ½ cup of chimichurri marinade over the chicken thighs and mix until the thighs are fully coated in marinade. Let the chicken thighs marinate for at least 30 minutes, or up to 2 hours. Reserve the remaining marinade.
- While the chicken thighs are marinating, chop the baby potatoes into equally sized halves and quarters.
- Transfer the potatoes to a large mixing bowl, drizzle with olive oil, and sprinkle with kosher salt, to taste. You only need a small amount of olive oil, just enough to give the potatoes a light coating.
- Preheat your oven to 375°F. Spread the potatoes in an even layer on a large baking sheet with a rim. Nestle the chicken thighs between the potatoes.
- Transfer the sheet pan to your preheated oven and bake for 35-40 minutes, or until the potatoes are tender and the chicken thighs reach an internal temperature of at least 165°F.
- Optional step: During the last 5 minutes of cooking time, broil your chicken thighs and potatoes on high to give the chicken and potatoes crisp, golden brown tops.
- Remove the sheet pan from the oven, drizzle the chicken thighs with the remaining chimichurri sauce, then serve and enjoy!
Notes
- Don't forget to reserve a portion of the marinade to drizzle over the finished dish.
- You'll need a full-sized sheet pan (baking sheet). A half-pan will be too small, and cause the chicken thighs and potatoes to overcrowd the baking sheet.
- Use a rimmed baking sheet to contain any extra marinade that drips off the chicken thighs and prevent spills in your oven.
- Chop the potatoes into roughly the same size and thickness to ensure the potatoes will cook evenly.
- Leftover chimichurri sauce can be stored in a glass jar with a tight-fitting lid in the refrigerator for up to 1 week. Give it a good shake before using it again. Leftover chimichurri chicken thighs and potatoes will last for about 3-4 days in an airtight container in the fridge.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 454
- Sugar: 2.4 g
- Sodium: 417.5 mg
- Fat: 20.5 g
- Carbohydrates: 26.9 g
- Fiber: 4.1 g
- Protein: 40.3 g
- Cholesterol: 177.7 mg
Katie says
So full of flavor and easy to make! My family loves it!