Sheet-Pan Chimichurri Chicken with Roasted Potatoes & Snap Peas
This speedy sheet-pan chimichurri chicken recipe pairs juicy chicken breasts with crisp roasted potatoes and vibrant snap peas, all tossed in a zesty homemade chimichurri sauce. Enjoy a balanced, flavorful dinner ready in under 20 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 2 cups sugar snap peas, trimmed
- 3 tbsp olive oil, divided
- 0.5 cup fresh parsley, finely chopped
- 0.25 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.25 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat the oven to 450°F (232°C) and line a large sheet pan with parchment paper.
🌡️ 450°FToss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread evenly on the sheet pan.
Roast potatoes in the oven for 8 minutes to give them a head start.
⏱️ 8 minutes 🌡️ 450°FMeanwhile, make the chimichurri: In a small bowl, mix parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, 2 tablespoons olive oil, 1/2 teaspoon salt, and remaining pepper.
Remove the pan from the oven. Add chicken breasts (patted dry) and snap peas to the pan. Drizzle with half the chimichurri sauce. Toss to coat.
Return sheet pan to oven and roast for 10-11 minutes, until chicken is cooked through (internal temp 165°F) and veggies are tender.
⏱️ 11 minutes 🌡️ 450°FServe chicken and vegetables hot, drizzled with remaining chimichurri sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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