Description
These Chimichurri Chicken Thighs are a flavorful and juicy main course featuring bone-in, skin-on chicken thighs perfectly seared and roasted, then topped with a fresh, vibrant chimichurri sauce made from parsley, garlic, and herbs. This dish showcases an irresistible combination of crispy skin and zesty sauce that’s easy to prepare and sure to impress.
Ingredients
Scale
Chicken
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Chimichurri Sauce
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro (optional), finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides evenly with salt, black pepper, and smoked paprika.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear them for 4 to 5 minutes until the skin turns golden brown and crispy, creating a flavorful crust.
- Roast the Chicken: Flip the chicken thighs so the skin side is up. Transfer the skillet directly into the preheated oven and roast the chicken for 20 to 25 minutes. Cook until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Prepare Chimichurri Sauce: While the chicken roasts, combine chopped parsley, cilantro (if using), minced garlic, red wine vinegar, red pepper flakes, dried oregano, and olive oil in a bowl. Stir well and season with salt and pepper to taste.
- Rest and Serve: After roasting, remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Spoon the prepared chimichurri sauce generously over the chicken thighs and serve immediately for the best flavor.
Notes
- Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to 3 days, allowing flavors to deepen.
- If using boneless chicken thighs, reduce the oven roasting time by 5 to 7 minutes to prevent overcooking.
- This dish pairs wonderfully with sides like rice, roasted potatoes, or grilled vegetables for a complete meal.
