12 Delicious Chimichurri Baked Chicken Recipes

Craving a dish that’s bursting with flavor and easy to whip up? Look no further! Our roundup of 12 Delicious Chimichurri Baked Chicken Recipes is here to transform your weeknight dinners into a vibrant feast. From zesty and herby to subtly spicy, these recipes promise a delicious twist on your chicken routine. Dive in and discover your next favorite meal!

Chimichurri Baked Chicken with Roasted Vegetables

Here’s how to turn your weeknight dinner into a flavor-packed fiesta with minimal effort. **Hit** the oven and let’s get those juices flowing.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 4 garlic cloves, finely minced
• 1/2 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lb baby potatoes, halved
• 2 cups rainbow carrots, peeled and cut into 2-inch pieces
• 1 large red onion, cut into wedges

Instructions

1. Preheat your oven to 400°F (204°C) to ensure even cooking.
2. In a bowl, whisk together olive oil, red wine vinegar, garlic, parsley, oregano, red pepper flakes, salt, and black pepper to create the chimichurri marinade.
3. Place chicken thighs in a large mixing bowl and coat evenly with 3/4 of the chimichurri marinade, reserving the rest for serving.
4. Arrange marinated chicken, baby potatoes, rainbow carrots, and red onion wedges on a large baking sheet in a single layer.
5. Roast in the preheated oven for 25 minutes, then flip the chicken and stir the vegetables for even browning.
6. Continue roasting for another 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
7. Remove from oven and let the chicken rest for 5 minutes to redistribute juices.
8. Drizzle the reserved chimichurri over the chicken and vegetables before serving.

**Note:** The chicken emerges succulent with a herbaceous crust, while the vegetables caramelize into sweet, smoky perfection. Serve atop a bed of quinoa or with a side of crusty bread to soak up the vibrant chimichurri.

Spicy Chimichurri Baked Chicken Thighs

Absolutely no one does juicy, flavor-packed chicken thighs like this Spicy Chimichurri Baked Chicken Thighs recipe. Amp up your dinner game with minimal effort and maximum taste.

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh flat-leaf parsley, finely chopped
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C).
2. In a medium bowl, whisk together the olive oil, red wine vinegar, parsley, garlic, oregano, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
3. Place the chicken thighs in a large baking dish, skin side up.
4. Pour the chimichurri sauce over the chicken, ensuring each thigh is well coated. Tip: Let the chicken marinate in the sauce for at least 30 minutes for deeper flavor.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). Tip: Baste the chicken with the sauce halfway through baking for extra juiciness.
6. Remove from the oven and let rest for 5 minutes before serving. Tip: The resting time allows the juices to redistribute, ensuring moist chicken.

Perfectly crispy skin gives way to tender, spicy, and herbaceous meat. Serve over a bed of quinoa or with roasted vegetables for a complete meal that’s as vibrant as it is delicious.

Garlic Butter Chimichurri Baked Chicken Breast

Viral flavors collide in this dish that’s **bold, buttery, and herbaceous**. Perfectly baked chicken meets garlic butter chimichurri for a meal that’s **unapologetically flavorful**.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup unsalted butter, clarified
• 4 garlic cloves, finely minced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 1 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with clarified butter.
2. Season chicken breasts evenly with kosher salt and black pepper. Place in the prepared baking dish.
3. In a small saucepan over low heat, melt clarified butter. Add minced garlic, sauté until fragrant, about 1 minute. Remove from heat.
4. Stir in chopped parsley, oregano, red wine vinegar, and red pepper flakes into the butter mixture. **Tip**: Letting the chimichurri sit for 10 minutes enhances the flavors.
5. Pour the garlic butter chimichurri over the chicken, ensuring each piece is well coated.
6. Bake for 25-30 minutes, or until the internal temperature reaches 165°F. **Tip**: Baste the chicken halfway through for extra moisture.
7. Let rest for 5 minutes before serving. **Tip**: The resting period allows juices to redistribute, ensuring succulent meat.

The chicken emerges **juicy and tender**, with a crust of herbaceous, garlicky butter. Serve over a bed of quinoa or with roasted vegetables to soak up the vibrant sauce.

Chimichurri Baked Chicken and Potatoes

Get ready to **elevate** your weeknight dinner with this vibrant, herb-packed dish that’s as easy as it is flavorful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs Yukon Gold potatoes, quartered
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and position the rack in the center.
2. In a large bowl, whisk together the olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
3. Add the chicken thighs and potatoes to the bowl, tossing thoroughly to coat evenly with the chimichurri.
4. Transfer the chicken and potatoes to a large baking dish, arranging them in a single layer to ensure even cooking.
5. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and fork-tender.
6. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

Vibrant and aromatic, this dish boasts a **crispy** exterior with **juicy** chicken and **tender** potatoes. Serve it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Honey Glazed Chimichurri Baked Chicken Wings

Get ready to dazzle your taste buds with these wings—**glazed** to perfection, they’re a sticky, savory dream with a kick.

Ingredients

• 2 lbs pasture-raised chicken wings, patted dry
• 1/4 cup raw honey
• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 3 cloves garlic, microplaned
• 1 tsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together honey, olive oil, red wine vinegar, parsley, garlic, red pepper flakes, smoked paprika, sea salt, and black pepper until fully emulsified.
3. Add the chicken wings to the bowl, tossing to coat each piece thoroughly in the marinade.
4. Arrange the wings in a single layer on the prepared baking sheet, reserving any excess marinade.
5. Bake for 25 minutes, then brush the wings with the reserved marinade and rotate the baking sheet for even cooking.
6. Continue baking for another 20-25 minutes, or until the wings are deeply caramelized and the internal temperature reaches 165°F (74°C).
7. Let the wings rest for 5 minutes before serving to allow the juices to redistribute.

Unleash these wings at your next gathering—their crispy exterior gives way to juicy, herb-infused meat, perfect for pairing with a crisp, citrusy salad or dunking into a cool, creamy dip.

Cheesy Chimichurri Baked Chicken Parmesan

Let’s dive into a dish that’s a game-changer for your dinner routine—cheesy, herby, and utterly irresistible.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 large pasture-raised eggs, lightly beaten
• 1.5 cups panko breadcrumbs
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup clarified butter, melted
• 1 cup homemade chimichurri sauce
• 1.5 cups shredded mozzarella cheese
• 1/4 cup finely chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts evenly with kosher salt and freshly ground black pepper.
3. Dredge each chicken breast in all-purpose flour, shaking off any excess.
4. Dip the floured chicken into the lightly beaten pasture-raised eggs, ensuring full coverage.
5. Coat the chicken in a mixture of panko breadcrumbs and freshly grated Parmigiano-Reggiano cheese, pressing gently to adhere.
6. Place the coated chicken on the prepared baking sheet and drizzle with melted clarified butter.
7. Bake for 20 minutes, then flip the chicken and bake for an additional 10 minutes, or until golden and crispy.
8. Remove from the oven and top each chicken breast with homemade chimichurri sauce and shredded mozzarella cheese.
9. Return to the oven for 5 minutes, or until the cheese is bubbly and lightly browned.
10. Garnish with finely chopped fresh parsley before serving.

Bold flavors and textures make this dish a standout—crispy on the outside, juicy inside, with a vibrant chimichurri kick. Serve it over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Chimichurri Baked Chicken with Quinoa Salad

Transform your dinner game with this vibrant, flavor-packed dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, patted dry
• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp sea salt
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a baking dish.
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, kosher salt, and black pepper to create the chimichurri sauce.
3. Coat the chicken breasts evenly with half of the chimichurri sauce and place them in the prepared baking dish.
4. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, combine quinoa, water, and sea salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
6. Fluff the quinoa with a fork and mix in cherry tomatoes, cucumber, red onion, and lemon juice to create the salad.
7. Serve the baked chicken over the quinoa salad, drizzled with the remaining chimichurri sauce.

Succulent chicken meets the herby punch of chimichurri, while the quinoa salad adds a refreshing crunch. Elevate the presentation by garnishing with extra parsley and a wedge of lemon for a pop of color.

Lemon Herb Chimichurri Baked Chicken Drumsticks

Lemon Herb Chimichurri Baked Chicken Drumsticks are your ticket to a flavor-packed dinner that’s as easy to make as it is delicious. Let’s dive into the recipe that’s about to become your weeknight hero.

Ingredients

• 8 chicken drumsticks, skin-on
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup finely chopped flat-leaf parsley
• 2 tbsp finely chopped fresh oregano
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the olive oil, lemon juice, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri marinade.
3. Place the chicken drumsticks in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, ensuring each piece is evenly coated. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
4. Arrange the marinated drumsticks on the prepared baking sheet, leaving space between each piece for even cooking. Reserve any remaining marinade in the bag.
5. Bake in the preheated oven for 35-40 minutes, brushing the drumsticks with the reserved marinade halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Expect juicy, tender chicken with a crispy skin, bursting with bright lemon and herb flavors. Serve these drumsticks over a bed of quinoa or with a side of roasted vegetables for a complete meal that’s sure to impress.

Chimichurri Baked Chicken with Avocado Salsa

Let’s dive into a dish that’s bursting with flavor and simplicity. This recipe combines juicy chicken with vibrant chimichurri and creamy avocado salsa for a meal that’s anything but boring.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 1 lime, juiced
• 1 tbsp cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, salt, and red pepper flakes to make the chimichurri. Tip: Let it sit for 10 minutes to meld flavors.
3. Place chicken breasts in the prepared dish and coat evenly with half of the chimichurri. Reserve the rest for serving.
4. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Baste with pan juices halfway through for extra moisture.
5. While the chicken bakes, mix avocados, cherry tomatoes, red onion, lime juice, and cilantro in a bowl to create the salsa. Tip: Add salt sparingly to avoid overpowering the fresh flavors.
6. Serve the baked chicken topped with the remaining chimichurri and a generous spoonful of avocado salsa.

Unbelievably tender chicken meets the herby punch of chimichurri and the buttery smoothness of avocado salsa. Try serving it over a bed of quinoa for a complete, nutrient-packed meal.

Crispy Chimichurri Baked Chicken Tenders

Get ready to revolutionize your chicken tender game with these Crispy Chimichurri Baked Chicken Tenders. Bold flavors meet a guilt-free crunch in this dish that’s as easy to make as it is to devour.

Ingredients

• 1.5 lbs organic, free-range chicken tenders
• 1 cup panko breadcrumbs, finely ground
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine panko breadcrumbs and Parmigiano-Reggiano. Set aside.
3. In another bowl, whisk together olive oil, parsley, oregano, garlic, red wine vinegar, red pepper flakes, sea salt, and black pepper to create the chimichurri marinade.
4. Dip each chicken tender into the chimichurri marinade, ensuring full coverage, then into the beaten eggs, and finally coat with the breadcrumb mixture.
5. Place the coated tenders on the prepared baking sheet, spacing them evenly apart.
6. Bake for 20-25 minutes, or until the tenders are golden brown and reach an internal temperature of 165°F.
7. Let rest for 5 minutes before serving to ensure juiciness.

With a crispy exterior and a juicy, herb-infused interior, these tenders are a flavor explosion. Serve them atop a fresh arugula salad or with a side of garlic aioli for dipping to elevate the experience.

Chimichurri Baked Chicken with Sweet Potato Mash

Never settle for bland chicken again. This chimichurri baked chicken with sweet potato mash **transforms** your weeknight dinner into a vibrant, flavor-packed feast.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (204°C).
2. In a bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, and salt to make the chimichurri. **Tip:** Let it sit for 10 minutes to meld flavors.
3. Place chicken thighs in a baking dish. Coat evenly with half the chimichurri. Reserve the rest for serving.
4. Bake for 35-40 minutes, until skin is crispy and internal temperature reaches 165°F (74°C).
5. Meanwhile, boil sweet potatoes in salted water until fork-tender, about 15 minutes. Drain.
6. Mash sweet potatoes with butter, heavy cream, cinnamon, and nutmeg until smooth. **Tip:** For extra creaminess, warm the cream before adding.
7. Season mash with salt and pepper to taste.
8. Serve chicken over sweet potato mash, drizzled with reserved chimichurri. **Tip:** Garnish with extra parsley for a pop of color.

Outrageously tender chicken meets a subtly spiced, velvety sweet potato mash. The chimichurri adds a bright, herby punch that cuts through the richness—perfect for plating over a bed of arugula for an extra peppery bite.

Smoky Chimichurri Baked Chicken Skewers

Transform your dinner game with these Smoky Chimichurri Baked Chicken Skewers—juicy, charred, and packed with bold flavors that’ll have everyone reaching for seconds.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup extra-virgin olive oil
• 3 tbsp smoked paprika
• 2 tbsp red wine vinegar
• 4 garlic cloves, finely minced
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, smoked paprika, red wine vinegar, minced garlic, parsley, oregano, salt, and pepper to create the chimichurri marinade.
3. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 20 minutes at room temperature.
4. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Arrange the skewers on the prepared baking sheet and bake for 20-25 minutes, turning halfway through, until the chicken is golden and reaches an internal temperature of 165°F.
6. For an extra smoky flavor, broil the skewers for the last 2-3 minutes, watching closely to prevent burning.

Finish with a flourish by serving these skewers over a bed of cilantro-lime rice or alongside a crisp, green salad. The chicken’s succulent texture and the chimichurri’s vibrant, smoky notes make every bite unforgettable.

Conclusion

Just like that, you’ve got a dozen mouthwatering ways to enjoy chimichurri baked chicken! Whether you’re craving something classic or adventurous, this roundup has you covered. We’d love to hear which recipe steals your heart—drop a comment below. And if you found this list helpful, why not spread the love? Share it on Pinterest so fellow foodies can discover these delicious dishes too. Happy cooking!