Lemon Basil Chimichurri Chicken
with Summer Squash and Potatoes
Another sheet pan wins again. Yes, I used a cast iron to help sear up the chicken and squash but then its all sheet pan glory after that.
This simple lemon zest, basil, fresh oregano and prosecco balsamic vinegar chimichurri pairs perfectly with the roasted potatoes and seared zucchini and squash. Of course the sauce drizzled on the crispy chicken and bread – oh, yes drizzle it on bread.
Pro tip – double the chimichurri, you will thank me.
Zucchini's are everywhere right now
I visited with a client earlier this week who are dear friends of ours and their garden is fill of zucchini and summer squash.
With thoughts of luxurious baked goods made with these, like my gluten free zucchini and bacon chocolate chip cupcakes and simple sautés, I thought a lighter, fresh and new sheet pan recipe was needed.
More Sheet Pan Meal Recipes
Lemon Basil Chimichurri Chicken with Summer Squash and Potatoes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
A perfect recipe for using summer squash and zucchini. Double the chimichurri recipe too!
Ingredients
- 2-4 bone-in skin-on chicken breasts
- salt and pepper
- 2-3 tablespoons salted butter
- 1 small bag of heirloom potatoes
- 1 sweet potato, sliced in bite sized pieces
- 1 zucchini, sliced
- 1 summer squash, sliced
Lemon Basil Chimichurri
- 1/3 cup olive oil
- 3 tablespoons prosecco balsamic vinegar
- 1 lemon, zest + juice
- 14-18 basil leaves, chopped finely
- 2 heaping tablespoons fresh parsley, chopped finely
- 1 large pinch red pepper flakes
- salt and pepper
Get Recipe Ingredients
Instructions
- Preheat your oven to 425F and turn the heat to high over a cast iron pan or heavy duty saucepan.
- Sprinkle the chicken liberally with salt and pepper on both sides. When the pan is hot, place the chicken skin side down and cook for 4 minutes or until the skin is very crispy brown and flip over. Place the pan with the chicken in the oven for 10 minutes.
- Arrange the heirloom and sweet potatoes on a sheet pan with 2-3 tablespoons salted butter. Sprinkle everything with salt and pepper. When the chicken is finished with the 10 minutes of cooking. Remove it from the oven. Using tongs transfer the chicken to the pan with the potatoes, nestle it in so there is not potatoes under the chicken. Place in the oven for 20 minutes.
- Meanwhile, make the lemon basil chimichurri by combining all the ingredients into a bowl. Whisk or use a fork to mix everything together.
- Using the same pan you seared the chicken in, sauté the zucchini and summer squash over high heat until the sides are browned. Place the squash on the sheet pan with the chicken and potatoes.
- Drizzle everything with the chimichurri and serve more at the table.
Notes
The number of chicken breasts depends on how many people are eating. We had 3 guests, so 2 bone-in breasts were enough.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I'm Kat.
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
Here, I share the same easy, wholesome, gluten free recipes I cook for my clients, made simple for real life at home.
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