Sunday Forward — Mediterranean Herbs · Week 1
Chimichurri Chicken Thighs
with Roasted Bell Peppers
with Roasted Bell Peppers
Sheet-pan dinner · Mostly oven time · Easy cleanup
Chicken + Veg
Shared Sauce
4
Servings
20 min
Prep
40 min
Cook
Easy
Difficulty
Mediterranean Chimichurri Sauce
Herb
Italian Parsley
Finely chopped
1 bunch
Garlic
Garlic Cloves
Minced
4 cloves
Acid
Red Wine Vinegar
4 tbsp
Spice
Dried Oregano
1½–2 tsp
Heat
Red Pepper Flakes
¾ tsp
Oil
Olive Oil
½ cup
Season
Kosher Salt & Freshly Ground Black Pepper
To taste
to taste
Chicken
Protein
Chicken Thighs
Bone-in, skin-on
6 pieces
Oil
Olive Oil
To rub on chicken
1 tbsp
Dry Rub
Seasoning
1 tsp kosher salt · ½ tsp black pepper · ½ tsp smoked paprika
to coat
Roasted Peppers
Produce
Bell Peppers
Cook's choice — green, red, yellow, orange; or a medium bag of smaller tri-color peppers. Sliced into thick strips.
3 large or 1 bag
Produce
Red Onion
Sliced
1 small
Oil
Olive Oil & Season
1 tbsp olive oil · ½ tsp kosher salt · ¼ tsp black pepper
to toss
Method
0 of 13 steps complete — click a step to check it off
1Prep
Prep the Pan & Preheat
Preheat the oven to 425°F. Line a baking sheet, half sheet pan, or shallow baking dish with aluminum foil, damming up the middle section to separate the chicken from the peppers.
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2Prep
Prep the Chicken
Pat the chicken thighs dry with paper towels. Rub them all over with the olive oil, salt, black pepper, and smoked paprika.
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3Sauce
Make the Chimichurri
Finely chop the parsley and mince the garlic. Combine all chimichurri ingredients in a mason jar, lid it, and shake well. Set aside to bloom — it gets better the longer it sits. Reserve about half for serving.
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4Marinate
Coat & Marinate the Chicken
Coat the chicken thighs with the remaining chimichurri. Let them marinate for 15–30 minutes if time allows — it makes a real difference.
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5Prep
Toss the Peppers
In a separate bowl, toss the bell peppers and red onion with olive oil, salt, and black pepper.
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6Build
Build the Sheet Pan
Arrange the chicken thighs skin-side up on one side of the foil dam; spread the peppers and onions on the other side in an even layer. The chicken may take longer than the peppers to finish — if the peppers are done first, transfer them to hold in a warm microwave or low oven. Chicken is done when the internal temp reaches 185–190°F and the juices run clear, not pink.
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7Roast
Roast Until Crisp
Roast for 35–40 minutes, stirring the peppers once halfway through. Slide the peppers and onion off into a separate dish if they begin to overcook while the chicken finishes.
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8Serve
Rest & Plate
Let the chicken rest for 5 minutes. Serve with the reserved chimichurri spooned over the top and the roasted peppers alongside.
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Alternative: Broiled Whole Peppers
What's Pictured
The featured photo shows this method — whole mini peppers broiled, peeled, and fanned on a platter with a smear of chimichurri. It's stunning on the table. Plan for about an hour of additional hands-on work, but most of that is passive oven time.
A1Heat
Set the Oven to Broil
Heat your oven on broil at 525°F. Line a sheet pan with foil and arrange the whole peppers in a single layer. They can go in before the oven is fully preheated — it won't hurt them.
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A2Char
Char & Turn
The peppers will begin to blister, char, and deflate. Turn each pepper 2–3 times over about 20 minutes total, charring as much surface area as possible — but not so much that you burn through all the pepper goodness underneath.
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A3Steam
Steam in a Covered Bowl
As soon as they come out, transfer the peppers immediately into a covered glass container. Let them rest and steam for about 15 minutes — this separates the skins from the flesh and makes them much easier to peel.
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A4Peel
Peel the Skins
Once cool enough to handle, peel the charred skins off each pepper. They should slip right off after steaming.
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A5Plate
Arrange & Serve
Slice and arrange in a circular fan on your nicest platter. Serve at room temperature, or give them no more than 30 seconds in the microwave just before the table. A generous smear of chimichurri over the top — and they're ready to go out with the chicken thighs.
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Chef's Note
Serving Suggestions
Wonderful over rice, roasted potatoes, or crusty bread to catch the chimichurri. A simple green salad alongside keeps it honest. Add a squeeze of lemon just before serving for extra brightness.
Storage
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Store extra chimichurri separately so the chicken skin stays crisp. Any leftover chimichurri keeps well for several days and does double duty — it's called for in one or two other recipes during Mediterranean Herbs week.