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You are here: Home / 10 Ingredient Meals / Chimichurri Roasted Chicken with Potatoes and Onions

January 9, 2017 By Kaitlin Leave a Comment

Chimichurri Roasted Chicken with Potatoes and Onions

My husband and I just moved into a new home, so I wanted to make one of my first meals here extra homey!

Chimichurri Roasted Chicken with Potatoes and Onions

This recipe for Chimichurri Roasted Chicken is perfect for a Sunday night and is hearty to feed 6 people.

Chimichurri Roasted Chicken with Potatoes and Onions

The original recipe used cilantro in the chimichurri, but I didn’t have any on hand, so I used parsley instead.

Chimichurri Roasted Chicken with Potatoes and Onions

Ingredients:

  • 1/2 cup finely chopped shallots
  • 1/3 cup chopped fresh parsley
  • 1/4 cup olive oil, divided
  • 1/4 cup red wine vinegar, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon crushed red pepper
  • 2 bone-in chicken breasts
  • 3 bone-in chicken thighs
  • 1 tablespoon smoked paprika
  • 1.5 pounds baby red potatoes
  • 2 small red onions, cut into wedges

Preheat your oven to 425°F. Line a rimmed baking sheet with foil.

Combine the shallots, parsley, 2 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt, and red pepper in a small bowl.

img_7760 img_7761

Carefully pull the skin away from the meat of each piece of chicken and spread the mixture in between the meat and skin.

img_7765

Drizzle 1 tablespoon oil over the prepared pan. Add the smoked paprika and potatoes, tossing to coat.

img_7763

Add the onions to the pan and drizzle with 1 tablespoon oil and remaining 1/2 teaspoon salt.

img_7764

Arrange chicken pieces, skin side up, on pan.

img_7766

Bake at 425°F for 45 minutes or until chicken is done.

img_7767

Remove the chicken from the pan and reserve.

img_7768

Preheat your broiler to high. Return pan with vegetables to oven. Broil for 5 minutes or until vegetables are caramelized.

img_7769

Return chicken to pan; top with remaining 2 tablespoons vinegar and serve.

Chimichurri Roasted Chicken with Potatoes and Onions

The skin gets nice and crispy while the meat stays so tender and juicy.

Chimichurri Roasted Chicken with Potatoes and Onions

The chimichurri makes for a really tasty seasoning for the chicken. The extra drizzle of vinegar adds a bit of tanginess that was so good!

img_77831

This meal is nice and hearty on its own, but I bet it would be pret-ty delicious over polenta.

Chimichurri Roasted Chicken with Potatoes and Onions

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Chimichurri Roasted Chicken with Potatoes and Onions

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 4 servings

Chimichurri Roasted Chicken with Potatoes and Onions

Ingredients

  • 1/2 cup finely chopped shallots
  • 1/3 cup chopped fresh parsley
  • 1/4 cup olive oil, divided
  • 1/4 cup red wine vinegar, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon crushed red pepper
  • 2 bone-in chicken breasts
  • 3 bone-in chicken thighs
  • 1 tablespoon smoked paprika
  • 1.5 pounds baby red potatoes
  • 2 small red onions, cut into wedges

Instructions

  1. Preheat your oven to 425°F. Line a rimmed baking sheet with foil.
  2. Combine the shallots, parsley, 2 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt, and red pepper in a small bowl.
  3. Carefully pull the skin away from the meat of each piece of chicken and spread the mixture in between the meat and skin.
  4. Drizzle 1 tablespoon oil over the prepared pan. Add the smoked paprika and potatoes, tossing to coat.
  5. Add the onions to the pan and drizzle with 1 tablespoon oil and remaining 1/2 teaspoon salt.
  6. Arrange chicken pieces, skin side up, on pan.
  7. Bake at 425°F for 45 minutes or until chicken is done.
  8. Remove the chicken from the pan and reserve.
  9. Preheat your broiler to high. Return pan with vegetables to oven. Broil for 5 minutes or until vegetables are caramelized.
  10. Return chicken to pan; top with remaining 2 tablespoons vinegar and serve.
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Filed Under: 10 Ingredient Meals, Dairy Free, Gluten Free, Main Dish, Nut Free, Poultry, whole30 Tagged With: Chicken, Chicken Breasts, Chicken Thighs, Chimichurri, Crushed Red Pepper, Dairy Free, Gluten Free, I Can Cook That, Onions, Parsley, Potatoes, Poultry, Recipe, Red Onions, Red Potatoes, Red Wine Vinegar, Roasted, Shallots, Smoked Paprika

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