Roast the potatoes for 15 minutes before adding the chicken so both finish at about the same time. Make the chimichurri while the oven heats, then spoon it over the chicken and potatoes after roasting.
Chimichurri Chicken Thighs with Crispy Potatoes
Serves: 4
Prep: 15 minutes
Cook: 45 to 50 minutes
Ingredients
For the chimichurri
- 4 1/2 tablespoons Shawhan Farms Chimichurri Sauce Starter Mix
- 3 tablespoons hot water
- 6 tablespoons olive oil
For the chicken and potatoes
- 1 1/2 pounds baby Yukon Gold potatoes, halved or cut into roughly 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- Freshly ground black pepper
- 1 3/4 to 2 pounds bone-in, skin-on chicken thighs, about 4 to 6 thighs
Instructions
- Make the chimichurri. Stir the starter with the hot water and let it sit for 5 minutes. Whisk in 6 tablespoons olive oil and set aside.
- Start the potatoes. Heat the oven to 425°F. Toss the potatoes with 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, and black pepper. Spread them cut side down on a large rimmed sheet pan, leaving room for the chicken. Roast for 15 minutes.
- Add the chicken. Pat the chicken thighs dry. Rub them with the remaining 1/2 tablespoon olive oil and season with the remaining 1/4 teaspoon salt and black pepper. Turn the potatoes and place the chicken on the pan skin side up.
- Finish roasting. Roast for 30 to 35 minutes more, until the potatoes are browned and tender and the chicken reaches at least 165°F in the thickest part.
- Serve. Let the chicken rest for 5 minutes. Spoon chimichurri over the chicken and potatoes and pass the rest at the table.
Serving Ideas
A green salad with lemon vinaigrette works well alongside the chicken and potatoes.
For a bigger meal, add roasted asparagus, green beans, or broccoli. They can go into the oven on a second sheet pan during the last 15 to 20 minutes of cooking.
Warm crusty bread is handy for catching the chimichurri and chicken juices left on the plate.
Helpful Tips
Give the potatoes some room. They brown better when they are spread out instead of packed together.
Use a large sheet pan. Chicken thighs give off some fat as they roast, so a rimmed half sheet pan works well here.
Try a bolder seasoning on the potatoes. Salt and pepper keep the base recipe simple, but you can season the potatoes with a favorite spice blend instead. One of our savory seasonings is an easy way to change things up without taking the focus off the chimichurri.
Make extra chimichurri if you like a lot of sauce. This recipe makes about 3/4 cup, enough for the chicken and potatoes with some left for the table. If you know everyone will want extra, make a double batch.
For boneless thighs: Roast the potatoes for 20 minutes before adding boneless, skinless chicken thighs. Start checking the chicken after about 18 minutes and cook to at least 165°F.
For leftovers: Store the chimichurri separately from the chicken and potatoes. Reheat the chicken and potatoes first, then add the sauce.
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