Chimichurri Chicken With Roasted Spring Greens (Printable)
Grilled chicken thighs in zesty chimichurri sauce with roasted asparagus, snap peas, and baby zucchini for a fresh, vibrant dinner.
# List of ingredients:
→ Chimichurri Marinade
01 - 1 cup fresh flat-leaf parsley, finely chopped
02 - 3 tablespoons fresh oregano, finely chopped
03 - 4 cloves garlic, minced
04 - 1 small red chili or ½ teaspoon chili flakes, finely chopped
05 - ½ cup extra-virgin olive oil
06 - 3 tablespoons red wine vinegar
07 - ½ teaspoon salt
08 - ¼ teaspoon freshly ground black pepper
→ Chicken
09 - 4 boneless, skinless chicken thighs
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Roasted Spring Greens
12 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
13 - 1 cup sugar snap peas, trimmed
14 - 1 cup baby zucchini, sliced
15 - 1 cup broccolini, trimmed
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
→ To Serve
19 - Lemon wedges
20 - Extra chimichurri sauce
# Steps:
01 - Combine parsley, oregano, garlic, chili, olive oil, red wine vinegar, salt, and pepper in a medium bowl. Reserve ⅓ cup for serving.
02 - Pat chicken thighs dry and season with salt and black pepper. Place in a shallow dish, pour over remaining chimichurri, toss to coat, and marinate for at least 30 minutes or up to 4 hours refrigerated.
03 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
04 - Toss asparagus, sugar snap peas, zucchini, and broccolini with olive oil, salt, and pepper in a large bowl. Spread evenly on the baking sheet.
05 - Roast vegetables for 18–20 minutes until lightly golden and just tender.
06 - Heat grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Grill for 6–7 minutes per side until cooked through and juices run clear (internal temperature 165°F).
07 - Divide roasted greens among plates, top with grilled chimichurri chicken, and spoon reserved chimichurri over the top. Serve with lemon wedges.
# Expert Advice:
01 -
- The chimichurri does double duty as marinade and finishing sauce, meaning less prep and more flavor in every bite
- Roasted spring vegetables caramelize beautifully while the chicken cooks, creating a complete meal that feels restaurant fancy but comes together in under an hour
02 -
- Patting the chicken completely dry before seasoning helps the chimichurri cling rather than slide right off
- Letting the chicken rest for a few minutes after grilling keeps all those juices inside where they belong
03 -
- Reserve that chimichurri before marinating raw chicken in it, and never reuse marinade that has touched raw meat for serving
- A cast iron skillet gives you gorgeous grill marks and excellent heat retention if you do not have a grill pan