This Sheet Pan Chimichurri Chicken and Potatoes!! Friends, I have to confess… I don’t generally make dinners I’m not excited about. It’s either something I reeeeaaally want to eat… or it’s takeout. And in some cases, a box of mac and cheese makes an appearance as a very necessary life decision.
This bowl of yumminess clearly falls into the first category.
We’ve got crispy roasted potatoes, juicy chicken, a punchy herby chimichurri, and a smoky, creamy yogurt “aioli” that somehow makes everything even better. It’s bold, messy in the best way, and feels a little fancy without requiring any extra effort. Exactly my favourite kind of cooking.
Also, it’s a sheet pan situation. Minimal dishes. Maximum payoff. Very happy me.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Sheet Pan Chimichurri Chicken and Potatoes
Ingredients
Chimichurri:
- 1 medium shallot chopped
- 3 garlic cloves chopped
- 1 1/2 cups parsley
- 1/2 cup cilantro
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp salt
Greek yogurt aioli:
- 1/2 cup greek yogurt
- 1/4 cup mayonnaise
- 1 small garlic clove minced
- 1 tsp lemon juice
- 1 tsp maple syrup
- 1/2 tsp chipotle chili powder
- S&P
For the sheet pan:
- 1 1/2 lbs baby potatoes halved or left whole if very small
- 3 Tbsp olive oil
- 8 Chicken thighs boneless skinless
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- S&P
For Serving:
- 4 cups baby arugula
- Lemon
- Olive oil
- S&P
Instructions
Make the chimichurri:
- Add the shallot and garlic to a food processor (or blender) and pulse until finely chopped.
- Add in the parsley, cilantro, oregano, red pepper flakes, red wine vinegar, olive oil and salt.
- Pulse several times until everything is finely chopped and well combined.
Make the aioli:
- Combine the yogurt, mayonnaise, garlic, lemon juice, chili powder and a pinch each of S&P in a small bowl.
- Whisk to combine and set aside.
Heat the oven to 425 degrees.
- Toss the potatoes in a large bowl with 3 Tbsp olive oil. Season with S&P (I use about 1 tsp salt, 1/2 tsp pepper)
- Spread on sheet pan and place in the oven.
- Bake for 20 minutes.
- Add the chicken to the bowl and toss with oil, smoked paprika and season well with S&P.
- After the potatoes have cooked for 20 minutes, add the chicken to the pan.
- Bake 20-25 minutes more
Toss arugula with a drizzle of olive oil, a squeeze of fresh lemon juice and seasoning with S&P.
- Spread the arugula on a serving platter.
- Top with the chicken and potatoes.
- Drizzle with the chimichurri and the yogurt aioli.
my pro tips for making the best sheet pan chimichurri chicken and potatoes
Don’t skip the potato head start – this is how you get those crispy edges instead of sad, soft potatoes. Those crispy bits give the most amazing texture to the final meal. A little crunch is a necessity for me.
Season aggressively – especially the chicken; it makes a big difference. Just when you think you’ve salted enough… you probably haven’t.
Use fresh herbs – they are a must for chimichurri. It’s bright and fresh and dried herbs just won’t cut it.
Let it rest for a few minutes before serving – helps everything settle and stay juicy
recipe substitutions and variations
Swap chicken thighs for chicken breasts (just watch cook time)
Make it vegetarian by swapping out the chicken for a can of chickpeas, just add them in for the last 10 minutes of cooking instead of 20.
Are you a cilantro disliker? Use all parsley if it’s not your thing.
Make it dairy-free by skipping the aioli or using a plant-based yogurt.
Extra Veggie Version: add peppers or broccoli or zucchini or brussels sprouts to the sheet pan along with the chicken.
Rice Bowl Version: pile the whole thing onto a pile of steaming hot rice.
serving suggestions
This works perfectly as a full meal, but you can also:
- Serve it as a wrap folded into soft, warm pita or tortilla.
- Add a side of rice or quinoa
- Pair with a simple cucumber and tomato salad for extra freshness
storing leftovers and make ahead details for this Sheet Pan Chimichurri Chicken and Potatoes
Storing – Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead – You can actually prep most of this recipe in advance to make dinner feel almost effortless later on.
Make the chimichurri up to 3 days ahead and store it in a jar in the fridge (bring it to room temperature before serving and give it a quick stir).
Make the yogurt aioli up to 2 days ahead. Just whisk together and refrigerate until ready to use.
Reheat leftovers in the oven at 400 degrees until warmed through.
what makes this recipe so darn special?
It’s the combination of layers and textures:
- Crispy, roasted potatoes
- Juicy, smoky chicken
- Bright, tangy, herby chimichurri
- Creamy, slightly smoky aioli
Every bite hits something different… and it all magically works together.
Also, it looks super impressive… but it’s basically just throwing everything on a pan and letting the oven do the work.
If you make this Sheet Pan Chimichurri Chicken and Potatoes, I hope you love it as much as I do. I know you will. And if you’re looking for another super easy chicken dish that looks impressive but is actually so easy, try this Cast Iron Chicken Parmesan
Drop a comment, rate the recipe, or tag me over on Instagram @thepyperskitchen so I can see your beautiful loaves.
