Amazing 4-Ingredient Chimichurri chicken potatoes

If you are tired of washing a million dishes after dinner but still crave that vibrant, fresh flavor, then you are absolutely going to LOVE this Chimichurri Chicken Potatoes recipe. Seriously, everything cooks right on one pan! I’m Anna, and I’m obsessed with sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and, honestly, way more joyful. This isn’t some complicated Argentinian feast; it’s bright, garlicky, and comes together fast. Trust me, once you taste that tangy parsley sauce over juicy thighs and crispy potatoes, this sheet pan dinner will become your new go-to weeknight hero.

Gathering Your Ingredients for Chimichurri Chicken Potatoes

We’re aiming for four satisfying servings here, and the beauty of this Chimichurri Chicken Potatoes dish is how few components you actually need. Since it is a one-pan meal, clarity matters when you’re gathering everything together. You want your ingredients ready to go before you even think about turning on the oven. Don’t skimp on the fresh stuff; that’s where all the magic flavor comes from!

Chicken and Potato Base

For the main event, grab about two pounds of bone-in, skin-on chicken thighs. Yes, thighs! They stay juicy no matter how long they roast, and that skin gets wonderfully crisp. For the potatoes, you’ll need a good pound and a half of baby potatoes. Make sure you halve them before tossing them in the seasonings. We want them cut so they cook evenly alongside the chicken.

Crafting the Bright Chimichurri Sauce

This sauce is the star, so pay attention to these details for your Chimichurri Chicken Potatoes! You’ll need a big cup of fresh parsley and a quarter cup of fresh cilantro—don’t skip the cilantro, it adds a lovely depth. Three cloves of garlic need to be minced up finely, and you’ll mix that with about two tablespoons of red wine vinegar. We use three tablespoons of olive oil total for the whole recipe, and a good chunk of that goes right into this sauce, along with chopped fresh oregano, a pinch of red pepper flakes for a little kick, salt, and pepper.

Essential Equipment for One-Pan Chimichurri Chicken Potatoes

Because this is a sheet pan dinner, we keep the equipment list short, which means less scrubbing later—my favorite part! You absolutely need a large rimmed sheet pan. If you don’t have one, use the biggest baking sheet you own, but make sure it has edges so nothing slides off. Trust me on this next bit: line that pan thoroughly with parchment paper. This step guarantees that your Chimichurri Chicken Potatoes release perfectly, and cleanup becomes virtually nonexistent. You’ll also need a medium bowl for mixing up that gorgeous green sauce!

Step-by-Step Instructions to Make Chimichurri Chicken Potatoes

Alright, let’s get cooking! This is where the magic happens, and I promise it’s totally manageable, even on a busy Tuesday night. We are moving fast, but we are being precise so our Chimichurri Chicken Potatoes turn out restaurant-quality.

Preparing the Oven and Chimichurri

First things first: get that oven preheated to 425°F. High heat is key for crispy skin! While it’s warming up, line a big, rimmed sheet pan with parchment paper. This is non-negotiable for easy cleanup! Now, grab that medium bowl we talked about. This is where we build the flavor foundation. Stir together all your chopped parsley, cilantro, minced garlic, red wine vinegar, oregano, red pepper flakes, two tablespoons of olive oil, half a teaspoon of salt, and half a teaspoon of pepper. Give it a good mix until everything looks fragrant and combined. Set this amazing green sauce aside; we are going to use it in stages.

Seasoning the Chicken and Potatoes

Next up, the chicken. I know it seems tedious, but you must pat those chicken thighs completely dry with paper towels. Seriously, dry skin equals crispy skin! Once they are dry, rub them down with the remaining one tablespoon of olive oil. Then, sprinkle them generously with the smoked paprika, the remaining half teaspoon of salt, and just a quarter teaspoon of pepper. Set the seasoned chicken aside.

For the potatoes, take about a quarter cup of the chimichurri sauce you just made and toss the halved baby potatoes in it. We only want a light coating here! Spread those potatoes out on your lined sheet pan, making sure to place them cut-side down. This gives them maximum surface area for crisping up. Now, nestle your seasoned chicken thighs right in between the potatoes, making sure the skin side is facing up toward the heat.

The Roasting Process for Perfect Chimichurri Chicken Potatoes

Time for the heat! Slide that sheet pan into the oven and roast everything for about 25 minutes. When that timer goes off, we do a little mid-cook maintenance. Carefully spoon about two tablespoons of the reserved chimichurri right over the chicken pieces. Then, use tongs to gently toss the potatoes around so they get that lovely flavor and crisp up on all sides. Pop the pan back in for another 20 to 25 minutes. You are looking for golden, crispy potatoes and chicken that has reached an internal temperature of 165°F when checked with a thermometer in the thickest part. Don’t guess on this; safety first! If you are worried about chicken temperature, always use a thermometer.

Here’s a pro tip for the final minutes of cooking your Chimichurri Chicken Potatoes: During the last five minutes of roasting, drizzle the very last bit of that bright chimichurri sauce over the entire pan. This lets the herbs bloom slightly in the heat without burning.

Finishing and Serving Your Dish

Once everything is cooked perfectly, pull that pan out. Let the chicken rest right there on the pan for about five minutes—this lets all those wonderful juices settle back into the meat. After resting, transfer everything—chicken, potatoes, and any crispy bits—to a big platter. Give it a final flourish by sprinkling on some extra chopped fresh parsley. Serve this right away with some fresh lime wedges on the side for squeezing over top. Wow, that smells incredible! You can find more inspiration for amazing chicken dishes here.

Tips for Success with Your Chimichurri Chicken Potatoes

We want this Chimichurri Chicken Potatoes dinner to be perfect every time, and that mostly comes down to a couple of small, non-negotiable steps. Honestly, achieving that restaurant-quality crispy skin and vibrant sauce flavor is easier than you think when you follow these little hints I’ve picked up over the years of making this recipe. For more visual tips, check out our Pinterest board.

Achieving Crispy Chicken Skin

If you want that crackly, golden skin on your chicken thighs, you need two things: high heat and a dry surface. Make sure your oven is screaming hot at 425°F before that pan goes in. But the most important thing is patting the chicken thighs bone-dry with paper towels. Any surface moisture turns into steam instead of crispiness, so really blot them! Don’t cover the chicken with too much sauce during the main cooking time, either; let the skin breathe and render its fat.

Ingredient Notes and Substitutions

The fresh herbs are what really make this Chimichurri Chicken Potatoes sing, but I know fresh oregano can sometimes be hard to track down. If you can’t find it, don’t stress! You can swap in one teaspoon of dried oregano when you’re mixing the sauce. Just remember that dried herbs are more concentrated, so use less than you would fresh. Also, if you like your sauce extra zingy, feel free to add another splash of red wine vinegar right before serving.

Storing and Reheating Leftover Chimichurri Chicken Potatoes

I always hope there are leftovers because this Chimichurri Chicken Potatoes dish tastes fantastic the next day, but we have to be smart about safety, especially with chicken! You want to get any leftovers into the fridge within two hours of taking them off the heat. Store everything tightly sealed in an airtight container. This recipe holds up really well, usually lasting three to four days in the refrigerator if stored properly. When you reheat it, your main goal is to make sure that chicken gets back up to a safe temperature so it’s delicious and safe to eat.

Storage and Reheating Table

Here’s a quick guide for handling those delicious leftovers:

Storage Time	Reheating Temperature/Method
3 to 4 days	Reheat until the chicken reaches 165°F internally. Oven or air fryer works best for crisping the potatoes again.

Frequently Asked Questions About Chimichurri Chicken Potatoes

I get so many questions about making this Chimichurri Chicken Potatoes recipe work for different schedules and tastes, so let’s tackle the most common ones right here! I want every reader to feel confident making this sheet pan dinner their own.

Can I use chicken breasts instead of thighs?

You absolutely can swap chicken breasts for the thighs! Breasts are leaner, though, which means they cook faster and can dry out if you aren’t careful. If you use breasts, cut them to be roughly the same thickness as the thighs, and start checking the internal temperature sooner—maybe around the 40-minute mark—because they will definitely need less time in the oven to hit that safe 165°F mark.

How do I make the chimichurri sauce spicier?

If you like things with a real kick, making your Chimichurri Chicken Potatoes spicier is super easy! The recipe already calls for a half teaspoon of red pepper flakes, which gives a nice background warmth. For more heat, just double that to a full teaspoon, or even a little more if you’re brave! You can also add a dash of your favorite hot sauce directly into the sauce mixture.

Is this a naturally Gluten-Free Chimichurri Chicken Potatoes recipe?

Yes, this is fantastic news for those watching gluten! Since this recipe relies entirely on chicken, potatoes, oil, vinegar, and fresh herbs, there are no wheat products involved. It’s naturally gluten-free right out of the oven, which makes it a wonderfully safe and flavorful option for just about everyone.

Sharing Your Chimichurri Chicken Potatoes Experience

I truly hope this easy Chimichurri Chicken Potatoes recipe brings some vibrant flavor and less cleanup to your week! Once you’ve tried this, please come back and leave a quick rating below. I always love hearing how your dinner turned out and seeing your cooking results! If you love chicken thighs, try this creamy baked version next.

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