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.
Servings: 8 Servings
Calories: 232.6kcal
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
Serving: 1Chicken Thigh + About ½ Cup Potatoes | Calories: 232.6kcal | Carbohydrates: 13.7g | Protein: 15.5g | Fat: 12.9g | Saturated Fat: 2.1g | Cholesterol: 57.3mg | Sodium: 280.7mg | Fiber: 1.9g | Sugar: 1.7g
