This chimichurri chicken sheet pan meal is your answer to "What's for dinner?" Juicy chicken thighs and crispy potatoes soak up a punchy Argentine herb sauce-all roasted to perfection in one pan. Minimal effort, maximum flavor.

Cooked chicken and potatoes, topped with chimichurri sauce, on a baking sheet.

This chimichurri chicken sheet pan meal is always a welcome dinner at our house. Let's be honest, any meal that involves a really good sauce and golden brown potatoes always get top-notch review from the family. And I love that clean-up is a breeze!

Dara's Recipe Rundown

Flavor: Bright, garlicky, and herb-packed with a zesty kick from the chimichurri sauce.
Cook it: Start by cooking the potatoes for a few minutes, then add the chicken to the pan & roast until everything is cooked through.
On the side: Serve it with extra veggies, such as steamed broccoli or sautéed snap peas.
Tools: Use a large sheet pan to comfortably fit the chicken and potatoes. A food processor comes in hand for making the sauce. A mini processor is an economical option.

Ingredients and substitutions

Chicken: I prefer boneless, skinless chicken thighs in this recipe because they stay tender and more forgiving if cooked for a few extra minutes when compared to boneless, skinless chicken breasts.
Potatoes: My favorite little potatoes are the Creamer potatoes from the Little Potato Co. (really lovely, naturally sweet flavor). Substitute with your preferred little potatoes. Fingerling potatoes also work well.
Parsley: Use flat-leaf parsley (Italian parsley), not the curly variety.
Vinegar: Red wine vinegar is traditionally used in chimichurri. Swap with white wine vinegar in a pinch.
Garlic: Fresh garlic cloves
Red pepper flakes: Can be swap with a small red chili - remove the seeds and membranes, chop finely.
Oregano: Dried oregano
Olive oil: Use a good-quality extra-virgin olive oil.

⭐️ See full recipe card below. ⭐️

How to make chimichurri chicken sheet pan meal

Make the sauce

To make the chimichurri, combine all of the ingredients (except the olive oil) to a food food processor and pulse to combine. Slowly drizzle in the olive oil to form a sauce.

Small potatoes coated in herbs on a baking sheet.

Start the potatoes

Toss the potatoes in the chimichurri sauce and place, cut side down on the baking sheet. Cook for 10 minutes.

Raw chicken thighs and potatoes on a baking sheet.

Add the chicken

Toss the chicken with the sauce and add to the sheet pan.

Cook and drizzle

Roast until the chicken is cooked through and the potatoes are browned. Drizzle with the remaining chimichurri. Serve!

Storage tips

Once cool, transfer any leftover chicken and potatoes to an airtight container and refrigerate for up to 3 to 4 days.

We often enjoy the leftovers straight from the fridge - chopped up and tossed into a salad.

If you prefer the leftover warm, reheat them in a skillet set over medium-low heat or pop them into an air fryer. Take care not to overcook the chicken.

Roasted chicken and potatoes with an herb sauce on a sheet pan.

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Chimichurri Chicken Sheet Pan Meal

A vibrant chimichurri chicken sheet pan meal that's as easy to make as it is to love. Plus, easy clean-up is always a bonus.

5 from 3 votes

Print Pin Rate

Course: Entrees

Cuisine: Argentinian

Keyword: Chicken Recipes, Healthy Dinner Recipes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Calories: 232.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Sauce

¾ cup chopped flat-leaf parsley
¼ cup red wine vinegar
3 garlic cloves
3 tablespoons water
¾ teaspoon salt
¾ teaspoon ground pepper
¾ teaspoon red pepper flakes
6 tablespoons extra virgin olive oil

The rest

1 ½ pounds little potatoes cut in half (See Note)
8 boneless skinless chicken thighs trimmed

Instructions

Preheat oven to 400 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 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 potatoes to the prepared baking sheet. Set the chicken aside.
Roast the potatoes for 10 minutes. Add the chicken to the pan, taking care not to cover the potatoes. Roast for additional 20 to 30 minutes, or until the chicken is cooked through (internal temperature of 165 degrees F) and the potatoes are tender and starting to turn brown.
Drizzle the remaining chimichurri sauce over the chicken and potatoes. Serve.

Video

Notes

My favorite little potatoes are the Creamer potatoes from the Little Potato Co. (really lovely, naturally sweet flavor). Substitute with your preferred little potatoes. Fingerling potatoes also work well.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?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.

This post was originally published on November 30, 2015 and updated with some recipe alterations on June 24, 2025.

Disclosure: This post is part of a brand ambassadorship with the Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Dara's Recipe Rundown

Ingredients and substitutions