This easy sheet pan chicken chimichurri is packed with juicy chicken thighs, colorful vegetables and plenty of fresh, herbilicious flavor. The chimichurri doubles as both a marinade and sauce, making this a flavorful weeknight dinner with minimal fuss and cleanup.
I love the ease of sheet pan dinners. Pile your meat and veggies on a baking sheet, pop it in the oven and boom! Dinner is ready. And clean up? Super easy.
And being Persian, I absolutely love incorporating fresh herbs into my meals. A little bit gives you tremendous flavor. So it is no wonder that my family goes ga-ga over chimichurri sauce.
I have already shared my cilantro chimichurri sauce that can be used on any meat or vegetables. Today I am sharing a recipe that uses these two favorites in one incredible meal.
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Laura says :
Why this recipe works
- Versatile: In its basic form, chimichurri is made with fresh herbs, garlic, a little spice, olive oil and an acid, like vinegar. It can be made with a variety of herbs or just one herb. You can make it smooth in a food processor or chunky and cut everything by hand.
- Simple prep: You can easily throw the marinade and chicken in a resealable bag in the morning and let it chill while you keep busy with the rest of your day.
- Healthy meal: This is a wholesome dinner the family will love and it uses real ingredients and nothing processed.
- Easy cleanup: Sheet pan meals mean that everything gets cooked in on pan, making cleanup a breeze!
Ingredients needed
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- Boneless skinless chicken thighs: For quicker cooking, I use boneless chicken thighs. You could use boneless chicken breast, but I would cut them into medium sized chunks. If you are using bone-in chicken thighs, they will need to cook longer.
- Vegetables: I roast the chicken with some red bell pepper, red onion, mushrooms and zucchini. Feel free to use your own favorite veggies like cauliflower, brussels sprouts or eggplant.
- Fresh herbs: Chimichurri can be a mix of a variety of herbs or just one herb. I used fresh cilantro and parsley for the chimichurri base. I also added a little bit of fresh oregano, but you can also use dried oregano.
- Garlic: Fresh garlic gives the best flavor in this chimichurri sauce.
- Green onions: You will use both the white and green parts of the green onion. You can use chives or just chop up a little white or purple onion and add it to the mix.
- Jalapeño: This is such a mild pepper, so don’t freak out that it will turn out spicy. You can make it spicier by using serrano chiles or add some red pepper flakes.
- Red wine vinegar: You can use any variety of red wine vinegar. My favorite is sherry vinegar which has a light and bright flavor.
- Lemon: I like to use both the juice and zest from lemons. The zest really adds some sunshine to the sauce.
- Extra virgin olive oil: You do not want to skimp with the olive oil. Good extra virgin olive oil has tremendous flavor. You can with a mild oil or a peppery one. Taste it by itself first, to make sure it isn’t rancid. If your oil tastes bad, so will your chimichurri sauce.
- Salt and pepper
Step by step directions
- Make the chimichurri. Add the chimichurri ingredients to a food processor and blend until smooth.
- Marinate the chicken. Reserve a quarter of the sauce to serve with the meal later. Place the chicken and remaining sauce in a nonreactive container and marinate at least 2 hours.
- Prep the veggies. Chop the vegetables in even chunks, coat with olive oil and season with salt and pepper. Spread evenly on a baking sheet.
- Roast the chicken. Add the chicken to the sheet pan and roast everything together.
- Broil. Discard the excess liquid then place the sheet pan under the broiler until crisp.
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Expert tips and recipe FAQs
You can serve this chicken thigh recipe as is or as tacos with tortillas. My family loves it with my Spanish rice.
This also makes a great meal you can prepare on the grill. Just skewer the veggies and grill them with the chicken. I share detailed instructions in the recipe card below.
And speaking of grilling, my steak board sauce is a great way to enjoy grilled steak over a kinda deconstructed chimichurri sauce.
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days. Chimichurri will last in the fridge in a sealed container for 5-7 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months. The veggies will be a bit mushy when defrosted. You can also marinate the chicken, freeze it then defrost and cook.
The best thing about chimichurri is that you can use a variety of herbs or just one or two. Some favorites include parsley, cilantro, oregano and green onions. You can also add in some basil, rosemary, thyme and chives.
Yes! And it tastes better after a day or two in the fridge. The longer it sits, the more flavor it has. Chimichurri will last in the fridge in a sealed container for 5-7 days. The olive oil will harden in the fridge, so you need to bring it to room temperature before serving.
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Sheet Pan Chicken Chimichurri
Ingredients
Chimichurri Ingredients
- 1 cup chopped parsley about 1 bunch
- 1 cup chopped cilantro about 1 bunch
- 2 teaspoon dried oregano (or ¼ fresh)
- 3 green onions
- 8 garlic cloves
- ¼ cup sherry or red wine vinegar
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- ¾ cup extra virgin olive oil
Chicken and Vegetables
- 2 ½ lbs boneless skinless chicken thighs
- 1 red bell pepper
- 1 red onion
- 1 zucchini
- 1 lb mushrooms
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- â…› teaspoon ground black pepper
Instructions
- Place the chimichurri ingredients in a food processor or blender and pulse until desired consistency. Can be smooth or chunky.
- Reserve a quarter of the sauce and save for later to serve with the chicken.
- Place chicken thighs in a non-reactive container or resealable bag and pour in remaining chimichurri sauce, making sure all the chicken is coated. Refrigerate and marinate at least 2 hours or up to overnight.
- Preheat the oven to 425ºF.
- Chop the vegetables into even chunks and place on a large baking sheet. Coat with 1 tablespoon extra virgin olive oil and season with ½ teaspoon salt and ⅛ teaspoon ground black pepper.
- Spread veggies evenly in the pan and place the marinated chicken thighs into the pan, as well.
- Roast in the center rack until cooked through, about 30-35 minutes.
- Remove from the oven, discard the excess juice then place it back in the oven on the top rack about 6 inches away from the broiler. Broil for about 5 minutes to crisp the edges.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura BasharÂ
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
