Today I'll be sharing one of our favorite easy sheet pan meals: Roasted chicken with veggies and potatoes. I'll serve it with the most flavorful chimichurri sauce. Everything is baked to a perfect crisp and comes together in about 30 minutes. In the midst of the holiday season, life is hectic enough!
2 lbs chicken thigh / legs, bone in skin on
1.5 - 2 lbs creamer potatoes
1 bunch baby broccoli
1 teaspoon paprika
3-4 garlic, minced
Salt & pepper
Olive Oil
2 lemons, cut in half
CHIMICHURRI SAUCE
¼ cup parsley
¼ cup cilantro
3-4 cloves of garlic
1 teaspoon oregano
1 teaspoon kosher salt
2 tablespoons red wine vinegar
about ¼ cup olive oil
Preheat the oven to 400 degrees.
Season the chicken generously with paprika, salt, and pepper. Set aside.
In a large bowl, add the creamer potatoes and season with garlic, salt, pepper, and olive oil.
Season the broccoli with olive oil, salt, and pepper.
On a large sheet pan lined with foil, add the chicken, lemons, and creamer potatoes. Roast for 10-12 minutes and then add the baby broccoli. Continue roasting for another 15-18 minutes until the chicken is golden brown and juices run clear.
For the sauce: In a food processor, chop the parsley, cilantro, and garlic together. Add to a bowl and add oregano, kosher salt, and red wine vinegar. While mixing, stir in olive oil just until it is enough to cover the parsley mixture. Let it sit for 15 minutes to meld.
Serve chicken, potatoes, and veggies with the chimichurri sauce and drizzle of lemon juice. Enjoy!
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