Sheet-Pan Chimichurri Chicken with Charred Vegetables
Herb-marinated chicken thighs roasted hot with zucchini, bell pepper, and red onion, finished with fresh chimichurri
Chicken thighs marinate in a bright parsley-garlic chimichurri, then roast at high heat on a sheet pan alongside zucchini, bell pepper, and red onion until everything chars at the edges, finished with a drizzle of fresh chimichurri.
Why crews like it: Same bold grill-night flavor as chimichurri steak nights, but everything roasts hands-off on one pan instead of needing someone at the grill the whole time. A full tray of charred vegetables makes the plate feel generous.
Ingredients
- 4 lb boneless chicken thighs
- 2 cups fresh parsley
- 2 tbsp fresh oregano
- 10 cloves garlic cloves
- 0.33 cup red wine vinegar
- 1 tsp red pepper flakes
- 0.75 cup extra-virgin olive oil
- 3 medium zucchini
- 2 whole red bell peppers
- 2 medium red onion
- 2.5 cups long-grain white rice
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Make the chimichurri: Combine parsley, oregano, garlic, vinegar, red pepper flakes, and oil in a bowl. Whisk until combined—should be loose and pourable, not a thick paste. Divide into two portions.
- Marinate the chicken: Coat chicken thighs with one portion of chimichurri, salt, and pepper. Marinate at least 30 minutes, up to 4 hours refrigerated.
- Cook the rice: Rinse and cook rice per package directions; fluff and hold covered while the sheet pan roasts.
- Arrange the sheet pan: Brush zucchini, bell pepper, and red onion with oil and salt. Arrange around the edges of a large sheet pan with the marinated chicken thighs in the center.
- Roast until charred: Roast at 450°F 20–22 minutes, flipping vegetables once, until chicken is well-browned and reads 165°F throughout and vegetables are tender with charred edges.
- Plate and finish: Arrange chicken and charred vegetables together, drizzle generously with the reserved fresh chimichurri, and serve with rice on the side.
Tonight's spread
- Steamed rice.
- Crusty bread for extra sauce.
Hall tips
- Let chimichurri sit at room temperature 30 minutes before serving—the flavor opens up as it warms slightly.
- A finish under the broiler for the last 2–3 minutes deepens the char if the oven runs cool.
- Leftover chimichurri is excellent on eggs, sandwiches, or roasted potatoes.
Meal prep
Make a double batch of chimichurri—half goes into the marinade, half stays fresh for drizzling at the end. Station: Reserve fresh, uncooked chimichurri to spoon on at the end—cooked marinade loses its bright color and punch. Station: Cut vegetables into large, uniform pieces so they char at the edges without turning mushy. Station: The sheet pan can hold in a low oven if a call interrupts—much more forgiving than chicken left over open flame.
Leftovers
- Slice cold chicken over greens with extra chimichurri as a dressing.
- Reheat vegetables in a hot skillet to bring back some char.
- Half-sheet pan
- Rice pot
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- Baked Salmon Tray
- Chicken Fajitas
- Honey Garlic Chicken Bowls
- White Bean Chicken Chili
- Barbacoa Chicken