Crispy Chicken Thighs with Chimichurri Sauce and Roasted Parmesan Garlic Sweet Potato Fries

This dish is a mouthwatering combination of juicy and crispy chicken thighs, topped with a zesty chimichurri sauce, and served alongside perfectly roasted sweet potato fries that are tossed with garlic and Parmesan cheese. The chicken thighs are first seared to crispy perfection, then baked to lock in the juices and create a tender, flavorful meat. The bright and tangy chimichurri sauce adds a burst of fresh flavor to the dish, while the sweet potato wedges provide a savory, earthy balance with their crispy exterior and soft, creamy interior. Together, these flavors and textures create a harmonious and satisfying meal that's sure to impress. Whether you're looking for a quick weeknight dinner or a show-stopping meal to serve to guests, this dish is sure to become a new favorite.

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Crispy Chicken Thighs with Chimichurri Sauce

Ingredients:

6 boneless, skinless chicken thighs
1 cup all-purpose flour
2 tsp garlic powder
2 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 eggs, beaten
1 1/2 cups panko breadcrumbs
1/4 cup grapeseed oil or vegetable oil
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.

2. In a shallow dish, whisk together the flour, garlic powder, paprika, salt, and black pepper.

3. Place the beaten eggs in another shallow dish, and place the panko breadcrumbs in a third dish.

4. Dredge the chicken thighs in the seasoned flour, shaking off any excess. Dip each thigh in the beaten eggs, then coat in the panko breadcrumbs.

5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 3-4 minutes on each side until golden brown.

6. Transfer the chicken thighs to a baking sheet and bake in the preheated oven for 15-20 minutes until cooked through.

7. To make the chimichurri sauce, combine the parsley, cilantro, garlic, jalapeño pepper, red wine vinegar, and olive oil in a blender or food processor. Blend until smooth, then season with salt and pepper to taste.

8. Serve the crispy chicken thighs with the chimichurri sauce on top.

Roasted Parmesan Garlic Sweet Potato Fries:

Ingredients:

2 large sweet potatoes, washed and dried
2 tbsp olive oil
2 garlic cloves, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley

Instructions:

1. Preheat the oven to 425°F.

2. Cut the sweet potatoes into wedges and place them in a large bowl.

3. In a small bowl, whisk together the olive oil, minced garlic, paprika, salt, and black pepper. Drizzle this mixture over the sweet potatoes and toss to coat evenly.

4. Arrange the sweet potato wedges in a single layer on a baking sheet and roast for 20-25 minutes, flipping once halfway through, until they are tender and golden brown.

5. Remove the sweet potato wedges from the oven and sprinkle the grated Parmesan cheese over them while they're still hot. Return the baking sheet to the oven and roast for an additional 2-3 minutes, until the cheese is melted and bubbly.

6. Garnish the sweet potato wedges with chopped fresh parsley before serving.

Spicy Aioli

Ingredients:

1/2 cup mayonnaise
2 tbsp Sriracha hot sauce
2 tbsp lemon juice
2 garlic clove, grated

Instructions:

Make the spicy aioli by whisking together the mayonnaise, Sriracha, lemon juice, and garlic in a small bowl.