Sheet Pan Roast Chicken and Potatoes with Chimichurri
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
471 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Roast Chicken and Potatoes with Chimichurri
Description
The recipe starts by seasoning chicken pieces with olive oil, kosher salt, black pepper, and cumin, then arranging them on a sheet pan with tossed baby potatoes and red onion wedges. Roasting at 400°F produces crispy, flavorful chicken skin and tender, seasoned vegetables. The basting with pan juices during cooking helps retain moisture and flavor in the chicken.
The chimichurri sauce is made by pureeing fresh herbs—parsley, cilantro, oregano—with garlic, shallot, chili flakes, salt, olive oil, and red wine or sherry vinegar, resulting in a vibrant, tangy condiment that complements the roasted meat and vegetables with its herbal complexity and acidity.
This one-pan meal combines protein and starch for convenient preparation. It pairs well with the chimichurri sauce drizzled on top to balance the richness of the chicken skin and roasted potatoes, making it suitable for a flavorful dinner.
To reduce calories and saturated fat, the chicken skin can be removed before serving. The note provides nutrition information for the chimichurri and suggests this adjustment for a lighter meal.
Ingredients
- 1 chicken bone-in skin-on, cut into pieces (breasts, thighs, legs
- 1 tablespoon olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- 1 pound baby potato assorted colors
- 1 red onion cut into wedges
Chimichurri Sauce:
- 1 cup parsley packed fresh, roughly chopped
- 1 cup cilantro packed fresh, roughly chopped
- ¼ cup oregano packed fresh, roughly chopped
- 4 cloves garlic chopped
- 1 onion or shallot, chopped
- ¼ chili flakes 1/2 teaspoon
- 1 teaspoon salt
- ¾ cup olive oil
- ½ cup red wine vinegar or sherry vinegar
Instructions
- Preheat oven to 400°F.
- Place the chicken parts on a sheet pan and drizzle them with ½ tablespoon olive oil. Mix the salt, pepper and cumin together in a small bowl. Sprinkle half of the spice mixture on the chicken. Toss the potatoes and onion wedges in a bowl with the remaining ½ tablespoon oil and the remaining spice mixture. Arrange the vegetables on the sheet pan around the chicken.
- Place the pan in the oven and roast about 45-50 minutes, until the chicken is cooked through (165 degrees on an instant read thermometer) and the vegetables are tender. Baste the chicken with the pan juices about halfway through.
- To make the chimichurri sauce, puree the parsley, cilantro, oregano, garlic, shallot, chili flakes, salt, olive oil and vinegar together in a food processor.
- Serve chicken and vegetables with chimichurri sauce to drizzle on top.
Notes
- One serving (2 tablespoons) of chimichurri contains about 127 calories and 13.2 grams of fat.
- To lower calories and saturated fat, remove the chicken skin before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 471kcal | 24% |
| Carbohydrates | 17.7g | 6% |
| Protein | 51.4g | 103% |
| Fat | 18.7g | 29% |
| Saturated Fat | 5.5g | 28% |
| Sodium | 527mg | 22% |
| Fiber | 2.3g | 9% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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