Sheet Pan Chimichurri Chicken and Potatoes
JUICY and delicious one sheet pan meal with petite gold potatoes and fresh chimichurri sauce. This is all cooked and ready to serve in 35 minutes.
Servings: 2 servings
Ingredients
- 2 chicken breast, boneless and skinless
- Lemon pepper seasoning
- salt and pepper
- 1 bag petite gold potatoes, cut in half these are the small ones
Chimichurri
- 1/2 cup olive oil
- 1/2 cup parsley, minced
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 2 tbsp mild roasted red peppers I love Mezetta brand, They are in a jar.
- 1 tsp dried oregano
- 1 tsp` coarse salt
- 1/2 tsp black pepper
- 1 tbsp lemon oil or lemon juice
Instructions
- Preheat the oven to 400 ℉ and line a baking sheet with parchment paper.
- In a bowl combine the chopped parsley, garlic, peppers, olive oil, red wine vinegar, lemon juice (or lemon oil) salt, and pepper. Stir and set aside.
- Slice the potatoes in half and place cut side down on the baking sheet.
- Cut 3 slits on the top of the chicken breasts about half way through. Do not cut all the way through, we just want to allow the breasts to cook evenly and quickly.Now rub the breasts on both sides with the lemon pepper seasoning. About 1 tsp each or however much seem right to you. Sprinkle with salt and pepper.
- Spoon some of the chimichurri sauce on top of the chicken and spread across.
- Drizzle the potatoes with some olive oil, salt and pepper.
- Bake for 35-40 minutes. All ovens and size of the chicken size may make a difference in the cook time. Chicken is done at 165℉.
- Slice the chicken and serve both the chicken and potatoes with the remaining chimichurri sauce on top.
- ENJOY!