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
Scale
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.
