Sheet-Pan Chimichurri Chicken and Chickpeas

Bright, herb-forward, and easy enough for a weeknight, this recipe for Sheet-Pan Chimichurri Chicken and Chickpeas brings vibrant chimichurri into a single-pan roast. Tender chicken, crisped garbanzos, and colorful vegetables roast together. The chimichurri acts as both a marinade and a finishing sauce for fresh acidity and a little heat.

Ingredients for Sheet-Pan Chimichurri Chicken and Chickpeas

• 1 1/2 pounds (680 g) boneless, skinless chicken thighs (about 6 thighs)
• 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed (about 1 1/2 cups)
• 1 large red bell pepper, seeded and cut into 1-inch pieces
• 1 medium red onion, cut into 8 wedges
• 8 ounces cherry tomatoes, left whole
• 1 tablespoon smoked paprika
• Kosher salt and black pepper, to taste (about 1 to 1 1/2 teaspoons salt total)
• 2 tablespoons olive oil (for the pan)
• 2 tablespoons extra-virgin olive oil (for chimichurri) + 2 tablespoons neutral oil for marinade, optional
• 3/4 cup packed fresh parsley leaves (about 1 large bunch), stems removed
• 1/4 cup fresh cilantro leaves (optional for more brightness)
• 3 garlic cloves, smashed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes, or to taste
• Zest and juice of 1 lemon (about 1 tablespoon juice)
• 1/2 teaspoon ground cumin
• Freshly ground black pepper, to taste
• Optional garnish: lemon wedges, extra chopped parsley

Instructions

1. Prepare the chimichurri: First, in a food processor or blender combine parsley, cilantro (if using), garlic, red wine vinegar, lemon zest and juice, 2 tablespoons extra-virgin olive oil, red pepper flakes, cumin, and 1/2 teaspoon salt. Pulse until the herbs are finely chopped but not puréed. The sauce should be loose and slightly textured. Taste and adjust salt, acid, or heat. Reserve 1/3 cup for serving; the rest will be the marinade.
2. Marinate the chicken: Next, place chicken thighs in a bowl or zip-top bag. Add about 2 tablespoons of the chimichurri, or mix the chimichurri with 2 tablespoons neutral oil if you prefer a milder olive flavor. Toss to coat. Let rest at room temperature for 15–20 minutes, or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before roasting.
3. Preheat oven and prepare pan: Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Then scatter bell pepper, red onion wedges, cherry tomatoes, and drained chickpeas on the sheet. Drizzle 2 tablespoons olive oil over the vegetables and chickpeas. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Toss to coat evenly and arrange in a single layer with space between pieces.
4. Arrange and roast: Nestle the marinated chicken thighs among the vegetables and chickpeas, smooth side up. Space pieces so hot air can circulate. Roast in the preheated oven for 25–30 minutes. Start checking with an instant-read thermometer at 22 minutes; the chicken is done at 165°F (74°C) internal temperature. Vegetables should be tender with browned edges.
5. Crisp if needed: If you like extra char, switch the oven to broil on high for 2–3 minutes, watching closely so nothing burns. Remove the pan and let it rest 5 minutes.
6. Finish and serve: Finally, drizzle the reserved 1/3 cup chimichurri over the chicken and vegetables, or serve it on the side. Garnish with lemon wedges and extra chopped parsley. Serve warm over rice, quinoa, or with crusty bread for soaking up juices.

Recipe Details

• Prep time: 15–20 minutes (plus up to 2 hours optional marinating)
• Cook time: 25–30 minutes (plus 2–3 minutes broiling, optional)
• Total time: 40–50 minutes (longer if marinating)
• Yield: 4 servings
• Category: Main course (sheet-pan dinner)
• Cuisine: Argentine-inspired / Latin-American fusion

Nutrition Facts

Estimated nutrition per serving

Calories~520 kcal

% Daily Value*

Protein

~44 g

Total Fat

~22 g

Total Carbohydrate

~32 g

Dietary Fiber

~7 g

Sodium

~520 mg

Substitutions

• Chicken: Substitute boneless, skin-on thighs or 4 bone-in thighs—adjust cook time to reach 165°F. For a lighter option, use boneless skinless chicken breasts, cut into thick pieces; reduce cook time and watch closely to avoid drying.
• Herbs: If you dislike cilantro, use extra parsley and 1 teaspoon fresh oregano. Dried herbs work in a pinch, however fresh is best for chimichurri.
• Beans: Use 1 1/2 cups cooked dried chickpeas instead of canned, if preferred. Do not use other canned vegetables.
• Oil: Use avocado oil instead of olive oil for a higher smoke point if you plan to broil aggressively.
• Quick shortcut: Use shredded rotisserie chicken (about 3 cups) added to the pan in the last 5–7 minutes to warm through; this turns the recipe into a near-instant dinner while retaining chimichurri flavor.

Storage and Reheating

• Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Keep the chimichurri separate if you prefer a fresher topping when serving later.
• Freezer: Freeze components separately (chicken and vegetables together) for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in a preheated 375°F (190°C) oven on a sheet pan for 8–12 minutes until warmed through, or microwave single portions for 1–2 minutes. Add fresh chimichurri after reheating to keep bright flavors.

Concise FAQs

• Can I make chimichurri ahead? Yes—chimichurri develops flavor after a few hours and stores refrigerated for up to 5 days.
• Will the chickpeas get soggy? Rinse and drain well, and roast at high heat to help them crisp. Also spread them out so they roast rather than steam.
• Can I double the recipe? Yes—use two baking sheets and rotate them halfway through cooking for even browning.
• How do I know the chicken is done? The safe internal temperature is 165°F (74°C). Use an instant-read thermometer in the thickest part of a thigh.

Sheet-pan dinners are about convenience without sacrificing flavor. This Sheet-Pan Chimichurri Chicken and Chickpeas keeps cleanup simple while delivering bright herb flavor and satisfying protein—perfect for a busy weeknight or an easy weekend meal. Try it with a side of toasted couscous or a simple green salad.

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