Description
Chimichurri Chicken Thighs combine tender, crispy-skinned chicken baked to perfection and topped with a vibrant, herbaceous Argentinian-inspired chimichurri sauce. This flavorful dish uses simple ingredients and a two-step cooking method to create a juicy main course perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken:
- 6 bone-in, skin-on chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Chimichurri Sauce:
- 1 cup fresh parsley (packed)
- 1/4 cup fresh cilantro (optional)
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- Juice of 1/2 lemon
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides of the chicken thighs evenly with salt and black pepper.
- Sear Chicken Skin-Side Down: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and sear for 5 to 6 minutes until the skin is golden brown and crispy.
- Roast in Oven: Flip the chicken thighs so they are skin-side up, then immediately transfer the skillet to the preheated oven. Roast for 20 to 25 minutes until a meat thermometer inserted into the thickest part reads 165°F (74°C) indicating the chicken is fully cooked.
- Prepare Chimichurri Sauce: While the chicken roasts, combine fresh parsley, optional cilantro, garlic cloves, red wine vinegar, red pepper flakes, salt, black pepper, olive oil, and lemon juice in a food processor or blender. Pulse just until finely chopped but not pureed, maintaining some texture. Taste and adjust seasoning if necessary.
- Rest Chicken and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to retain juiciness. Spoon generous amounts of chimichurri sauce over each chicken thigh before serving for a fresh, zesty finish.
Notes
- This dish pairs wonderfully with sides like roasted potatoes, steamed rice, or grilled vegetables to round out the meal.
- Chimichurri sauce can be made up to 3 days ahead and stored in the refrigerator in an airtight container for convenience.
- For a lighter option, use boneless, skinless chicken thighs and adjust roasting time accordingly to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Argentinian-Inspired
