Want a main dish that works for all seasons, plates up fancy for dinner guests, and pleases picky palates? This Chicken Thighs with Chimichurri Sauce recipe is for YOU! I keep reding that in my radio commercial voice and I'm sold. This dish has been in our rotation for so long now that I don't need any convincing, but let me see if I can't persuade you to put it on the dinner menu soon.
Chimichurri Sauce
Chimichurri sauce is South American in origin and really shines in Argentinian cuisine with all of the delicious roasted meats. Ingredients vary a bit across the recipes I have seen. Parsley, garlic, vinegar, and olive oil seem constant. Other recipes may include dried oregano or chiles. I love the addition of fresh oregano leaves, and I opt for black pepper over finely diced chiles. The sauce has a tart punch that balances rich grilled or roasted meats beautifully. Allowing the sauce to rest a bit while the chicken is cooking mellows out the raw garlic flavor.
Plenty of people make chimichurri in a food processor, but I prefer to chop the garlic and herbs by hand. The coarser texture means you get to really taste the oregano and parsley with each bite of the chicken without the flavors being muddled together. Karina at Cafe Delites describes making chimichurri with her Uruguayan-born father in a sweet post, and I was glad to read that my preference for chopping was validated. I serve this sauce over baked or grilled chicken thighs, flank steak, shrimp, fish, and even on burgers!
Make it a Full Meal
My favorite way to serve Chicken Thighs with Chimichurri Sauce is with roasted baby potatoes and carrots. With a bit of planning, you can do the entire meal in the oven and get everything to the table without loads of dirty dishes to clean up afterwards.
My strategy is to line three sheet pans with foil, placing the chicken on one pan and the carrot sticks and baby potatoes separately on the remaining pans (use small potatoes or cut in wedges to help them cook evenly). Add olive oil, salt, and pepper to season all three and spread out the vegetables so that there is breathing room in between the pieces. Bake the chicken as directed in the recipe below and add the potatoes to the center rack for the same baking time. The carrots need only about 25-30 minutes, so I add them last and to the top shelf. 45 minutes later, you have Chicken Thighs with Chimichurri Sauce, golden roasted potatoes, and sweet carrots all ready for dinner and the sauce tastes great with it all!
You can also serve these chicken thighs with maple balsamic brussel sprouts, which cook at the same temperature as the chicken!
My kids love the crispy chicken skin and that tender chicken thigh meat, so this is a popular dish for the whole family. I hope you give it a try and it's just as big a hit in your house! I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram so that I can give you a virtual high five and thank you for cooking one of my recipes. Comment below with any questions and please leave a review so others can find this recipe more easily!
Recipe
Chicken Thighs with Chimichurri Sauce
Ingredients
- ⅓ cup oregano leaves (packed)
- ½ cup parsley (leaves and stems, packed)
- 2 cloves garlic (peeled)
- 2 tablespoon red wine vinegar
- 5 tablespoon olive oil (plus additional for coating chicken)
- ¾ teaspoon kosher salt (or to taste, plus extra for chicken)
- ¼ teaspoon black pepper (ground, plus extra for chicken)
- 4 bone-in skin-on chicken thighs
Instructions
- Preheat oven to 400°F. Line a sheet pan with foil.
- Season the chicken thighs by sprinkling with salt and pepper, then rubbing in a bit of olive oil to coat the skin. Leave skin side up on the pan and roast for 35-40 minutes in the hottest part of the oven.
- While the chicken is cooking, chop the garlic, oregano, and parsley until the herbs are finely chopped and there are no large pieces of garlic remaining.
- In a medium bowl, whisk together the herbs and garlic, olive oil, vinegar, salt, and pepper until combined. Allow the sauce to sit at room temperature for the remainder of the chicken cooking time.
- Remove the chicken from the pan when it is golden and the skin is crisped up. Transfer to a plate to rest for 5 minutes and spoon over the sauce. Serve extra sauce table side.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Looking for a similar dish that uses boneless and skinless chicken? Try the Sweet Potato and Black Bean Bowls with Citrus Herb Sauce!
I'd love to hear your thoughts!