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Sheet Pan Roast Chicken and Potatoes with Chimichurri | @foodiephysician

Sheet Pan Roast Chicken and Potatoes with Chimichurri

The Foodie Physician
Easy to make and easy to clean up, my Sheet Pan Roast Chicken and Potatoes with Chimichurri is the perfect meal to add to your dinner rotation.
5 from 6 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Entree
Cuisine American
Servings 6
Calories 471 kcal

Ingredients
 
 

  • 1 bone-in skin-on chicken, cut into pieces (breasts, thighs, legs)
  • 1 tablespoon olive oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 pound assorted color baby potatoes
  • 1 red onion, cut into wedges

Chimichurri Sauce:

  • 1 cup packed fresh parsley, roughly chopped
  • 1 cup packed fresh cilantro, roughly chopped
  • ¼ cup packed fresh oregano, roughly chopped
  • 4 cloves garlic, chopped
  • 1 shallot, chopped
  • ¼ –½ teaspoon chili flakes
  • 1 teaspoon salt
  • ¾ cup olive oil
  • ½ cup red wine 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

Chimichurri Sauce: One serving (2 tablespoons) Calories: 127 Fat: 13.2g Saturated Fat: 1.9g Carbohydrates: 1.4g Sugar: 0.1g Sodium: 198mg Fiber: 0.5g Protein: 0.3g
Note: to cut back on calories and saturated fat, take skin off prior to serving

Nutrition

Serving: 1g | Calories: 471kcal | Carbohydrates: 17.7g | Protein: 51.4g | Fat: 18.7g | Saturated Fat: 5.5g | Sodium: 527mg | Fiber: 2.3g | Sugar: 3.4g
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