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Chimichurri Chicken Thighs and Potatoes (Sheet Pan Recipe)

Chimichurri chicken and potatoes, roasted, on a baking sheet.

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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! 

Ingredients

Scale

For the chimichurri marinade:

  • 1 cup fresh parsley - loosely packed, minced
  • 6 garlic cloves - minced
  • 1/4 cup red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon kosher salt
  • 1/4 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

  1. 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. 
  2. Transfer the chicken thighs to a large mixing bowl. Pour 1/2 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.
  3. While the chicken thighs are marinating, chop the baby potatoes into equally sized halves and quarters.
  4. 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.
  5. 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. 
  6. 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.  
  7. 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.
  8. 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