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Sheet Pan Chimichurri Chicken and Potatoes

Sheet Pan Chimichurri Chicken and Potatoes

This sheet pan chimichurri chicken and potatoes is an easy, flavourful dinner with juicy roasted chicken thighs, crispy potatoes, and a bright, herby chimichurri. Finished with a smoky, creamy yogurt aioli, it’s a simple one-pan meal that feels anything but basic. Perfect for weeknights or casual entertaining.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4

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.
Keyword Sheet Pan Chimichurri Chicken and Potatoes
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