Sheet Pan Chimichurri Chicken: A Flavorful One-Pan Dinner
Crisp-skinned poultry meets vibrant herbs and caramelized veggies in one effortless bake.
Bring bold South American flavors to your weeknight routine with this vibrant sheet pan chimichurri chicken recipe. This dish pairs juicy roast chicken thighs and drumsticks with colorful vegetables, all seasoned and cooked to perfection on a single pan. The centerpiece is a zippy, herby chimichurri sauce—used both as a marinade and a finishing drizzle—that lifts the dish to restaurant-quality heights with almost no extra effort.
Why Sheet Pan Dinners Work
Sheet pan dinners offer the winning combination of minimal prep, hands-off cooking, and easy cleanup. This method allows all ingredients to roast together, which not only saves time, but also maximizes flavor—juices from the chicken mingle with vegetables, and the high heat helps both develop irresistible browning and crisp edges.
- Time-saving: Everything cooks together, meaning fewer steps and less active monitoring.
- Easy cleanup: Only one pan means less washing up after dinner.
- Flavor: Roasting ingredients side-by-side means natural flavors combine for results greater than the sum of their parts.
What Is Chimichurri?
Chimichurri is a vibrant, herb-filled Argentinean sauce traditionally served with grilled meats. It features finely chopped parsley, garlic, oregano, and red pepper flakes, all bound with tangy vinegar and olive oil. The result is a sauce that is bright, tangy, and a little spicy—perfect for cutting through the richness of roasted chicken and potatoes.
| Chimichurri Ingredient | Role in Sauce |
|---|---|
| Parsley | Fresh, grassy backbone |
| Garlic | Pungency and depth |
| Oregano | Earthy, slightly minty notes |
| Red Pepper Flakes | Spice and heat |
| Red Wine Vinegar | Tangy acidity for brightness |
| Olive Oil | Richness, helps meld flavors |
Key Ingredients for Sheet Pan Chimichurri Chicken
- Chicken: Bone-in, skin-on thighs and drumsticks are ideal; they remain juicy after roasting and develop crisp, flavorful skin.
- Vegetables: Use sturdy, quick-roasting favorites like red onions and potatoes, which soak up drippings and become deliciously caramelized.
- Chimichurri: Fresh parsley, fresh oregano, garlic, red pepper flakes, red wine vinegar, and extra-virgin olive oil. Optional additions like cilantro or shallot can tweak the flavor to your liking.
- Salt and Pepper: Generous seasoning is essential for both meat and vegetables.
A Note on Chicken Choices
Bone-in, skin-on chicken is critical for this recipe. The skin protects the meat from drying, and bones contribute flavor during roasting. Thighs and drumsticks cook at the same rate and tolerate the high heat of sheet pan roasting. If you prefer chicken breasts, opt for bone-in, skin-on, and monitor closely to prevent overcooking.
How to Make Sheet Pan Chimichurri Chicken
Making this satisfying dinner is straightforward, with only a few steps between you and a vibrant meal. Here’s a step-by-step rundown:
- Prep the chimichurri: In a bowl or food processor, combine parsley, oregano, garlic, red pepper flakes, vinegar, and olive oil. Chop until well combined but still slightly chunky. Taste and adjust seasoning—add more vinegar for extra zing or more oil for richness.
- Marinate chicken (optional): For deeper flavor, toss chicken pieces with a portion of the chimichurri and let sit for 30 minutes (or up to overnight in the fridge). If you’re short on time, flavor will still be excellent if cooked right away.
- Arrange the sheet pan: Toss potatoes and onions with oil, salt, and pepper and spread on a rimmed sheet pan. Nestle the chicken—skin side up—among the vegetables. Brush or spoon any extra marinade over the chicken.
- Roast: Cook in a hot oven (usually 425°F/220°C), turning vegetables once, until the chicken is deeply browned, crisp, and registers 165°F/74°C in the thickest part, about 30–40 minutes.
- Serve: Let rest briefly, then drizzle generously with more chimichurri and serve with vegetables alongside.
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Recipe: Sheet Pan Chimichurri Chicken
Ingredients
- 6 bone-in, skin-on chicken thighs and/or drumsticks
- 1 1/2 pounds baby potatoes, halved
- 2 medium red onions, peeled and cut into wedges
- 1/4 cup extra-virgin olive oil (plus more for drizzling)
- Kosher salt and freshly ground black pepper
- For the chimichurri:
- 1 cup fresh parsley leaves, finely chopped
- 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried)
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt, to taste
Directions
- Make the Chimichurri: In a bowl, stir together parsley, oregano, garlic, red pepper flakes, vinegar, and olive oil. Season with salt and adjust the balance of oil and vinegar to taste.
- Optional Marination: Combine chicken pieces with 2–3 tablespoons of the chimichurri in a large bowl. Toss to coat and let stand, refrigerated, for up to 24 hours.
- Prepare Sheet Pan: Preheat oven to 425°F (220°C). Toss potatoes and onions with 2 tablespoons oil, salt, and pepper. Spread on a rimmed baking sheet. Arrange the marinated chicken on top of the vegetables, skin-side up, and brush with marinade.
- Roast: Place sheet pan in oven and roast for 35–40 minutes, turning vegetables once, until potatoes are tender, onions are browned, and chicken skin is crispy and the meat registers 165°F.
- Serve: Rest chicken a few minutes. Transfer to plates, drizzle with remaining chimichurri, and serve vegetables alongside.
Tips for Success
- Use a hot oven: A high temperature ensures crisp chicken skin and browned vegetables.
- Don’t crowd the pan: Overcrowding keeps air from circulating, which inhibits browning. Use two pans if needed for larger quantities.
- Let chicken rest before serving: A brief rest after roasting allows juices to redistribute and keeps meat moist.
- Extra chimichurri: Double the sauce and store leftovers in the fridge for up to a week. It’s fantastic as a condiment for steak, fish, grilled vegetables, or even as a sandwich spread.
Swaps, Substitutions, and Add-Ons
- Vegetables: Substitute carrots, sweet potatoes, cauliflower, or bell peppers for potatoes and onions—just keep sizes even for uniform cooking.
- Herbs: Mix in cilantro or try all-parsley for a subtler flavor. If fresh oregano isn’t available, dried works in a pinch—just use less.
- Chicken cuts: Use all thighs, all drumsticks, or bone-in breasts; adjust roasting time as chicken breasts may cook faster.
- Make it spicier: Add extra chili pepper or a minced jalapeño to your chimichurri for more heat.
Serving Suggestions
This sheet pan chimichurri chicken is a complete meal on its own, but pairs wonderfully with a crisp green salad, simple rice, or warm crusty bread to soak up extra sauce. Leftovers make a terrific lunch, served cold or at room temperature.
Nutritional Information (Estimated)
| Nutrition | Per Serving |
|---|---|
| Calories | 480 |
| Protein | 32g |
| Fat | 28g |
| Carbohydrates | 28g |
| Fiber | 4g |
| Sodium | 590mg |
Frequently Asked Questions
What does chimichurri taste like?
A: Chimichurri is herbal and garlicky, with bright notes from vinegar and a finish of mild heat. It cuts through rich meats and roasted vegetables beautifully.
Can I make chimichurri in advance?
A: Yes! Chimichurri actually improves after a few hours in the refrigerator. The flavors have time to meld. Store it in an airtight container for up to a week.
Can I use boneless chicken?
A: Bone-in, skin-on chicken is recommended for maximum juiciness and crisp skin, but boneless thighs or breasts work. Reduce roasting time to prevent dryness—start checking at 20–25 minutes.
What else can I serve with this dish?
A: Beyond potatoes and onions, serve any roasted or grilled vegetables, a big green salad, or rice. Leftover chimichurri is excellent on steak, fish, or tacos.
What if I don’t have red wine vinegar?
A: White wine vinegar or lemon juice makes a fine substitute; simply adjust to taste.
Expert Tips and Troubleshooting
- If your pan is crowded and ingredients are steaming instead of browning, transfer chicken and vegetables to two pans or roast in batches.
- Always let the chicken rest at least 5 minutes before serving—this keeps it juicy.
- Fresh herbs are key for chimichurri’s flavor; dried parsley doesn’t provide the same punch, so use at least some fresh herbs if possible.
Beyond Chicken: Chimichurri for Any Meal
While chicken is a natural pairing, chimichurri works with beef, pork, fish, and grilled vegetables. Consider brushing it on steak, tossing with roasted shrimp, or using as a dipping sauce for bread. Its versatility ensures you’ll find endless uses and keep the basic recipe in rotation.
Try These Variations
- Grilled Chimichurri Chicken: Instead of the oven, grill the marinated chicken, then toss with vegetables and chimichurri before serving.
- Chimichurri Tacos: Shred leftovers and serve with warm corn tortillas, fresh slaw, and extra sauce for a quick taco night.
- Vegetarian Option: Replace the chicken with hearty vegetables and chickpeas.
Summary and Final Thoughts
Sheet pan chimichurri chicken is both simple and impressive—a weeknight dinner that tastes like something you’d order out. The magic lies in the bold, fresh chimichurri and the all-in-one cooking method that creates moist chicken and perfectly roasted vegetables in a single, easy pan. Keep this recipe handy for anytime you crave a no-fuss, flavor-packed meal that brings a taste of Argentina to your table.
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