Sheet Pan Chicken Chimichurri

Closeup of a bowl with chicken chimichurri with vegetables in it with the remaining on a sheet pan behind it.

Sheet Pan Chicken Chimichurri

This sheet pan chicken chimichurri is an easy one-pan dinner loaded with juicy chicken thighs and roasted vegetables. A bright, herby chimichurri marinade and sauce brings everything together.

Course Main Course

Cuisine Mediterranean

Prep Time 2

Cook Time 45

Servings

Calories 536kcal

Author Laura Bashar

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
⅛ teaspoon ground black pepper

Get Recipe Ingredients

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

TO GRILL: Preheat the grill over medium/high heat (375F). Add the thighs to the hot grill and let them sear and cook for 15 minutes.

Flip the thighs and cook for an additional 15 minutes, or until the chicken temps at least 160℉. Remove the thighs from the grill and cover them on a plate. They will continue to cook as they rest, covered, and will reach 165°F. 

While the chicken is cooking, you can cook the chopped veggies on skewers.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 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.

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