Juicy Sheet Pan Chimichurri Chicken and Potatoes in 40 Minutes
A simple and flavorful one-pan meal featuring tender chicken and crispy potatoes coated in vibrant chimichurri sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Argentinian
- Diet: Low Calorie
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 1/4 cup olive oil
- 1/2 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 425°F.
- Whisk olive oil, parsley, garlic, vinegar, oregano, red pepper flakes, salt, and pepper to make chimichurri.
- Toss potatoes with half the chimichurri and spread on a sheet pan.
- Roast potatoes for 20 minutes.
- Coat chicken with remaining chimichurri and add to pan.
- Bake 20 more minutes until chicken reaches 165°F.
- Serve immediately.
Notes
- Use Yukon Gold potatoes for best texture
- Double chimichurri for extra sauce
- Check chicken temperature with meat thermometer
Nutrition
- Serving Size: 1 chicken breast + potatoes
- Calories: 420
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg