This is the kind of dinner that feels super fresh and flavorful, but takes very little effort — exactly what we want during summer.

These Sheet-Pan Chimichurri Chicken Thighs are roasted to juicy perfection and drenched in a homemade chimichurri sauce that’s packed with herbs, garlic, and a little zing.
Everything cooks on one pan, so you’ve got minimal cleanup and maximum flavor.

Whether you serve it with roasted veggies, salad, or grain bowls, this is one of those go-to dinners that never gets boring — and works just as well for a casual weeknight or summer cookout.

Ingredients:

For the chicken:

• 1½ lbs boneless skinless chicken thighs

• 1 tbsp olive oil

• Salt and pepper to taste

• 1 red bell pepper, sliced

• 1 small zucchini, sliced

• 1 small red onion, cut into wedges

For the chimichurri:

• ½ cup fresh parsley (packed)

• ¼ cup fresh cilantro (optional)

• 2 cloves garlic

• 2 tbsp red wine vinegar

• ⅓ cup olive oil

• ½ tsp dried oregano

• ¼ tsp red pepper flakes (optional)

• Salt and black pepper to taste

Instructions:

1. Preheat oven
   Set oven to 400°F (200°C). Line a large sheet pan with parchment or foil for easy cleanup.

2. Prep the veggies & chicken
   Arrange chicken thighs and chopped veggies on the sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.

3. Make the chimichurri
   In a food processor or blender, combine all chimichurri ingredients and pulse until blended but still textured. Set aside.

4. Bake the chicken
   Roast everything for 25–30 minutes, flipping veggies halfway through, until chicken is cooked through and lightly golden (internal temp 165°F).

5. Serve with chimichurri
   Spoon chimichurri generously over the hot chicken and veggies. Serve warm with rice, cauliflower rice, or a fresh summer salad.

Sarah’s Tips:

• Grill it! Want that smoky flavor? Grill the chicken and veggies instead and spoon chimichurri over when done.

• Meal prep winner: Make a double batch of sauce — it’s also amazing on eggs, steak, or roasted potatoes.

• Make it dairy-free & gluten-free: Naturally both!

• Low carb option: Serve with a bed of leafy greens or cauliflower rice.

Flavorful Conclusion:

These Sheet-Pan Chimichurri Chicken Thighs are juicy, zesty, and full of summer flavor — all without hovering over a stove. The fresh herb sauce takes this from basic to wow with just a few pantry staples. It’s a bright, clean dinner that keeps things simple and satisfying.

Nutrition (per serving, serves 4):

• Calories: 430

• Protein: 35g

• Carbs: 10g

• Fat: 28g

• Fiber: 3g

• Sugar: 4g