Sheet Pan Chicken with Chimichurri and Roasted Vegetables

Super easy, quick, flavorful and balanced in macros. Tight on time? Grab a store bought chimichurri! ⁣

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Sheet Pan Chicken with Chimichurri and Roasted Vegetables

Course: Main Course
Keyword: Gluten Free, High Protein, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 4 boneless skinless Chicken breasts, roughly 1 1/2 lbs total⁣
  • 1 1/2 tsp kosher salt⁣
  • 1/2 tsp black pepper ⁣
  • 2 tsp dried oregano ⁣
  • 2 tsp garlic powder⁣
  • 1 tsp onion powder⁣
  • 1 1/2 tsp dried parsley ⁣
  • 1 tsp red pepper flakes⁣
  • 1 lb fingerling potatoes ⁣
  • 1 bell pepper⁣
  • 1 yellow onion ⁣
  • Olive oil ⁣
  • Kosher salt ⁣
  • Black pepper ⁣
  • 4 pats unsalted butter ⁣

Chimichurri sauce:⁣

  • 2 cups well packed fresh parsley⁣
  • 1 cup well packed fresh cilantro⁣
  • 1 tsp dried oregano ⁣
  • 1 small shallot⁣
  • 3 garlic cloves⁣
  • 3 Tbsp red wine vinegar⁣
  • 2 Tbsp fresh lemon juice⁣
  • 1 tsp salt or to taste⁣
  • ½ tsp red pepper flakes⁣
  • ½ – ¾ cup olive oil⁣


  • Preheat oven to 375 degrees.⁣
  • Combine spice mixture for chicken, salt through red pepper flakes by mixing in a small bowl. Pour over chicken breast in a medium bowl and toss to coat. Set aside.⁣
  • Cut fingerling potatoes in half on an angle. Cut bell peppers and onions into 1 1/2” strips. Lay all on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat. Space out on baking sheet.⁣
  • Nestle chicken amongst veggies. Top each chicken breast with a small pat of butter.⁣
  • Bake 30 minutes.⁣
  • While chicken and vegetables are cooking, prepare chimichurri. To prepare chimichurri, utilize a food processor.  Add all ingredients and ½ cup of olive oil. Process until smooth.  Taste and adjust seasoning as needed.  If mixture is too thick, more olive oil can be added to thin it out.⁣
  • Plate potatoes and veggies on each plate. Top with chicken breast. Drizzle generously with chimichurri sauce.⁣
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