Description

Chimichurri Chicken offers irresistible flavors with simple preparation. Made with tender chicken thighs, mini potatoes, and a vibrant chimichurri sauce, it’s the perfect choice for a quick dinner or a healthy meal. Enjoy this easy, homemade recipe!

Ingredients

Scale

8 large or 12 small boneless, skinless chicken thighs (about 3 lb / 1.4 kg)
1½ pounds mini potatoes, halved
1 red onion, sliced
3 tablespoons olive oil
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
freshly ground black pepper
1 recipe chimichurri sauce

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Instructions

Preheat the oven to 425°F and prepare a large baking sheet with parchment paper.
In a large bowl, combine chicken thighs, halved potatoes, and sliced red onion. Add olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss until well-coated.
Spread the mixture evenly on the baking sheet, ensuring potatoes are cut side down and chicken is nestled among the vegetables. Roast for 30 to 35 minutes without stirring, until the chicken is fully cooked and potatoes are golden and tender.
Once cooked, remove from the oven and generously spoon chimichurri over the chicken before serving.

Notes

Feel free to add other vegetables like bell peppers or zucchini for added flavor and nutrition.
Make the chimichurri sauce a day ahead for deeper flavors.
Let the leftovers cool before storing in an airtight container in the fridge.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 580mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg