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If you’re craving a dish that bursts with fresh, zesty flavor while offering crispy, juicy chicken, then the Chimichurri Marinated Oven-Roasted Chicken Thighs Recipe is your new best friend in the kitchen. This recipe transforms simple chicken thighs into a vibrant, mouthwatering meal, thanks to the magical blend of herbs, garlic, and tangy vinegar that make the chimichurri marinade so irresistible. The result is perfectly roasted chicken with a crispy skin and a deep herbaceous punch that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the signature flavor and texture of this dish. From the fragrant herbs to the punchy spices, every component brings something special to the table.
- Bone-in, skin-on chicken thighs: Ensures juicy meat and a crispy, flavorful skin after roasting.
- Olive oil: Helps marry the marinade ingredients and keeps the chicken moist during cooking.
- Red wine vinegar: Adds bright acidity that balances the richness of the chicken perfectly.
- Fresh parsley, chopped: Infuses a fresh, grassy note essential to authentic chimichurri.
- Fresh oregano, chopped: Brings a slightly peppery, aromatic nuance that deepens the flavor.
- Garlic, minced: Packs a punch of savory, aromatic intensity for a robust marinade.
- Red pepper flakes: Adds a gentle heat that livens up every bite without overpowering.
- Salt: Enhances all the natural flavors and helps crisp the chicken skin.
- Black pepper: Provides a subtle earthiness and a bit of sharpness.
- Smoked paprika: Adds warmth and a smoky depth that complements the herbs beautifully.
How to Make Chimichurri Marinated Oven-Roasted Chicken Thighs Recipe
Step 1: Prep Your Oven and Chicken
Start by preheating your oven to 400°F (200°C) so it’s nice and hot for roasting. Then, take your chicken thighs and pat them dry with paper towels. This step is key for achieving that crispy skin everyone loves since excess moisture can steam the chicken instead of roasting it.
Step 2: Arrange the Chicken
Lay the chicken thighs on a large baking sheet, making sure the skin side is facing up. This allows the heat to crisp the skin while the meat stays juicy underneath.
Step 3: Make the Chimichurri Marinade
In a small bowl, whisk together olive oil, red wine vinegar, fresh parsley, oregano, minced garlic, red pepper flakes, salt, black pepper, and smoked paprika. This vibrant sauce is where all the flavor magic happens — every herb and spice combines to create a bright, zesty marinade that’s just irresistible.
Step 4: Marinate the Chicken
Use a spoon or brush to generously coat both sides of the chicken with the chimichurri marinade. Make sure the marinade reaches under the skin if you can – that’s where a lot of flavor absorption happens. Let the chicken sit at room temperature for at least 15 minutes or refrigerate for up to an hour if you want those flavors to really sink in.
Step 5: Oven Roast to Perfection
Pop the marinated chicken into your preheated oven and roast for 35 to 40 minutes. You’re looking for golden, crispy skin and an internal temperature of 165°F (74°C). The smell alone will make your mouth water!
Step 6: Rest Before Serving
Once cooked, let the chicken rest for about 5 minutes. This little pause allows juices to redistribute throughout the meat, making every bite tender and juicy.
How to Serve Chimichurri Marinated Oven-Roasted Chicken Thighs Recipe
Garnishes
Fresh parsley sprinkled on top or a small extra drizzle of chimichurri sauce adds a fresh, herbaceous glow to the dish, enhancing both the look and taste. Lime wedges on the side can also brighten the flavors with a zesty twist.
Side Dishes
For a complete meal, serve with roasted vegetables or a crisp green salad. Creamy mashed potatoes or fluffy rice also pair beautifully, soaking up any extra chimichurri sauce you spoon over the plate.
Creative Ways to Present
Try serving the chicken over a bed of quinoa or couscous for a hearty bowl. Or slice the thighs and tuck them into warm tortillas for a vibrant chimichurri chicken taco. No matter how you present it, this dish shines as a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Any leftover Chimichurri Marinated Oven-Roasted Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the reheated chicken just as delicious.
Freezing
If you want to keep the chicken longer, freezing is a great option. Wrap each thigh individually in plastic wrap and place them in a freezer-safe bag. They’ll stay good for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To keep the chicken crispy, reheat in a hot oven at 375°F (190°C) for about 10-15 minutes. Avoid the microwave if you want to preserve that beautiful texture and flavor punch.
FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless thighs will cook a bit faster, so keep an eye on them and reduce roasting time to prevent drying out. The marinade flavors work just as well with boneless cuts.
How long can I marinate the chicken?
For optimal flavor, marinate at least 15 minutes up to 1 hour. You can also marinate overnight in the fridge if you want a more intense chimichurri taste, just be sure to bring the chicken back to room temperature before roasting.
Is this recipe spicy?
The red pepper flakes add a gentle heat that complements the herbs but doesn’t overwhelm the dish. You can adjust the amount to your taste, or omit if you prefer no spiciness.
What can I substitute for fresh herbs if I don’t have any?
Dried herbs can work, but fresh parsley and oregano are worth sourcing because they provide the bright, fresh flavor that defines chimichurri. If using dried, use about one-third of the amount and add it earlier to allow rehydration.
Can I cook this chicken on the grill instead of the oven?
You can! Marinate the chicken as described and then grill over medium heat, skin side down first, turning occasionally until cooked through and nicely charred. It offers a lovely smoky flavor that pairs well with chimichurri.
Final Thoughts
The Chimichurri Marinated Oven-Roasted Chicken Thighs Recipe is truly a celebration of fresh herbs, bold flavors, and simple cooking techniques that yield incredible results. Whether you’re feeding family or impressing friends, this dish is a guaranteed winner. Give it a try—you’ll soon wonder why you ever made chicken any other way!
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Chimichurri Marinated Oven-Roasted Chicken Thighs Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 40m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Argentinian
Description
This Chimichurri Chicken Thighs recipe features tender, juicy bone-in, skin-on chicken thighs marinated in a vibrant, herby chimichurri sauce made with fresh parsley, oregano, garlic, and smoky spices. Roasted to crispy perfection in the oven, these flavorful chicken thighs make a perfect main dish for a wholesome dinner.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
Chimichurri Marinade
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh oregano, chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken thighs.
- Dry Chicken: Pat the chicken thighs dry with paper towels to remove any excess moisture, which helps achieve crispy skin.
- Arrange Chicken: Place the chicken thighs on a large baking sheet, skin side up, ensuring they are spaced apart for even cooking.
- Make Marinade: In a small bowl, combine olive oil, red wine vinegar, chopped parsley, chopped oregano, minced garlic, red pepper flakes, salt, black pepper, and smoked paprika to create the chimichurri marinade.
- Mix Marinade: Whisk the ingredients together thoroughly until well combined.
- Coat Chicken: Generously spoon or brush the chimichurri marinade over the chicken thighs, making sure to coat both sides evenly.
- Marinate: Let the chicken thighs marinate for at least 15 minutes at room temperature, or for up to 1 hour in the refrigerator for deeper flavor penetration.
- Roast Chicken: Place the marinated chicken in the preheated oven and roast for 35 to 40 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Rest Chicken: Remove the chicken from the oven and let it rest for 5 minutes to retain juices.
- Serve: Serve the chicken thighs with extra chimichurri sauce drizzled on top if desired for an extra burst of flavor.
Notes
- Ensure chicken thighs are patted dry for crispy skin.
- Internal temperature should reach 165°F (74°C) for safe consumption.
- Marinating longer enhances the flavor profile.
- Use fresh herbs for the best taste in the chimichurri sauce.
- Resting the chicken after roasting keeps it juicy and tender.
