This Chimichurri Chicken & Potato Sheet Pan recipe has it all. It’s delicious and healthy, with easy clean-up! 233 calories and 7 Weight Watchers Freestyle SP. Thank you to The Little Potato Co. for helping me to share this recipe with you.
With the holiday season in full swing, it’s easy to focus on cookies, cocktail party appetizers, holiday meals and cookies all over again! All the while, the lowly weeknight meal gets forgotten and healthy fare takes a backseat to holiday cooking and baking. In fact, it’s tempting to just to throw in the towel and say, “Cookies for all! Let’s just start the healthy eating on January 1st!”
But one thing I’ve learned about the holiday season is that indulging occasionally on your favorite holiday fudge is much more enjoyable when you’ve been eating healthy lunches and dinners, such as Light Salmon & Potato Chowder (comfort food at its best!), Slow Cooker Hoisin Chicken (easy prep!) or Hearty Chicken Stew with Butternut Squash & Quinoa (our all-time favorite cold weather meal). And it’s all made even better when those meals are easy to throw together!
Sheet pan meals to the rescue! I pulled out some boneless, skinless chicken thighs, along with my favorite Creamer potatoes from The Little Potato Company and whipped up a flavorful chimichurri sauce, a classic herbal sauce from Argentina. I tossed the chicken and Baby Boomer potatoes (though you can substitute another Creamer varietal) with some of the sauce, setting aside some of the sauce for drizzling later. Thirty minutes later, a healthy, delicious dinner is served!
As an aside, when we arrived at my in-laws’ house in California for the Thanksgiving weekend, one of the first things I came across was a big bag of The Little Potato Company’s Creamer potatoes. Without realizing that I had made several recipes with the Creamer potatoes, they started to tell me how much they loved the potatoes – the natural sweetness, the tender skins and the ease of cooking with them. I enthusiastically launched into telling them about how Little Potato Co. Creamer varietals are grown to their full “little” size, which is why they’re so sweet. Just one of the reasons to love Little Potato Co. products – you know, besides the fact that they’re non-GMO and extremely versatile for roasting, grilling, boiling and steaming.
Clearly, none of us needed convincing about our favorite potatoes!
Other recipes with Creamer potatoes:
Cookin’ Canuck’s Creamer Potatoes with Red Pepper Cashew Pesto
Cookin’ Canuck’s Light Mashed Potatoes with Kale & Goat Cheese
Cocoa Bean, The Vegetable’s Jerk Roasted Fingerling Potatoes with Cilantro Dipping Sauce
The Recipe Rebel’s Easy Pizza Smashed Potatoes
Noshing with the Nolands’ Mexican Potato Frittata
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Chimichurri Chicken & Potato Sheet Pan Meal
This Chimichurri Chicken & Potato Sheet Pan Meal has it all. It’s delicious and healthy, with easy clean-up! 233 calories and 7 Weight Watchers Freestyle SP
Ingredients
- 3/4 cup chopped flat-leaf parsley
- 1/4 cup red wine vinegar
- 3 garlic cloves
- 3 tbsp water
- 3/4 tsp salt
- 3/4 tsp ground pepper
- 3/4 tsp red pepper flakes
- 6 tbsp extra virgin olive oil
- 1 1/2 lb. Dynamic Duo (or other Little Potato Co. Creamer varietals) potatoes, cut in half
- 8 boneless, skinless chicken thighs, trimmed
The sauce
The rest
Directions
- Preheat oven to 375 degrees F. Lightly coat a baking sheet with cooking spray.
The sauce:
- To the bowl of a food processor, add the parsley, red wine vinegar, garlic, water, salt, pepper and red pepper flakes. Pulse until combined, but not smooth. With the motor running, slowly pour in olive oil.
- Set 2 tablespoons of the chimichurri sauce aside for drizzling later.
The rest:
- Place the Creamer potatoes and chicken thighs in a bowl. Pour the larger portion of chimichurri sauce over the potatoes and chicken, and toss to coat.
- Transfer the chicken to the prepared baking sheet. Set aside the potatoes.
- Roast the chicken for 20 minutes. Spread the potatoes evenly on the pan with the chicken. Roast for additional 10 minutes, or until the chicken is cooked through and the potatoes are tender and starting to turn brown.
- Drizzle the remaining chimichurri sauce over the chicken and potatoes. Serve.
Recipe Notes
Disclosure: This post is part of a brand ambassadorship with the Little Potato Company. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Beth says
I just adore the little potato company’s potatoes! They are always so tiny and cute!! Haha.
Dara says
They really are great! They have become our go-to potatoes.
Kim Taylor says
I just saw these potatoes for the first time at our supermarket over the weekend. I think that’s a sign that I need to try this beautiful recipe!
Dara says
I think it is, Kim! I hope you enjoy the recipe.
Mom of 5 says
That sauce looks like “more”, which means that I’m tempted to double the sauce so I can drizzle it on some steamed vegetables as well.
Dara says
Now that sounds like a great idea! There’s no such thing as too much chimichurri.
Laura NN says
Chimichurri sauce is something I usually serve with steak, but I really like the idea of using it to flavor chicken and potatoes. I’m planning to make this sometime this week.
Dara says
It’s so good with steak, but I have a feeling that you’ll like it just as much this way! I’d love to hear what you think of the recipe.
Becky Hardin | The Cookie Rookie says
Oh YUM! This looks incredible!
Nicole says
I love chimichurri sauce! This looks so flavorful!
Kasey says
Just came across your site and am SO THANKFUL for your recipes! My husband and I are new parents and both 30-40lbs overweight. Your story is inspiring and your recipes look delicious. You’ve just made my meal planning so easy! 🙂
Kimberly @ The Daring Gourmet says
This looks and sounds superb and I looooooove those gorgeous potatoes!!
Julie @ Willow Bird Baking says
This sounds like a perfect weeknight meal, and those roasted potatoes look incredible!
Monique @ Ambitious Kitchen says
OMG this looks AMAZING. Love the chimichurri on the chicken and potatoes. Totally making this.
eat good 4 life says
Oh chimichurri…I could inhale anything with chimichurri…literally! This looks super awesome.
tanya says
I love those little potatoes and that chimichurri sauce is so vibrant! This is a winner for sure!
Nancy P.@thebittersideofsweet says
I haven’t tried these potatoes but I am now on the look out! They sound perfect for weeknight meal solutions!
Michelle @ Blackberry Babe says
Mmmmm… I love chimichurri and The Little Potato Co! Match made in heaven!
Kim Beaulieu says
I love their potatoes SO much. This recipe is amazing Dara. I could eat this all day long. It’s the perfect meal. I love cooking on sheet pans, it’s so easy and there’s no issues with air flow. Can’t wait to pin this one.
Susan says
Those little potatoes are the best! Actually one pan meals are the best and I adore anything with chimichurri on top. Such a great meal for really any time of the year.
Jennifer says
I finally made this recipe last night and it was delicious! However, I wanted to ask about the cooking times in the recipe. After roasting the chicken and adding the potatoes, it took approximately 40 minutes for the potatoes and chicken to cook, as opposed to the 10 minutes noted in the recipe. Otherwise, fantastic recipe! I will definitely be making this again soon.
Yulia says
Stumbled upon this great recipe! Going to make it, only one ingredient troubles me- the red wine vinegar. For a personal reason will need to substitute it. Lemon juice? Something else? Please!
Yulia( a long time Canadian reader, first time brave enough to ask))