Chimichurri Chicken & Veggies
Ingredients: Makes 4 servings
Chicken:
8 Chicken thighs or 4 breast of chicken halved
4 tbsp olive oil
2 limes, juice only
1/2 bunch cilantro, diced
4 tbsp honey
Salt + Pepper
Vegetables:
3lb Mini potatoes, quartered
1 Red bell pepper, chopped into 1” pieces
1 red onion, chopped into 1” pieces
Salt + Pepper
1 tsp oregano
4 tbsp olive oil
Chimichurri sauce:
1 C fresh parsley
1/4 C fresh cilantro
1/2 C olive oil
1/4 C red wine vinegar
3 cloves garlic
1/3 C red onion or shallot
1/2 tsp salt
3 tbsp fresh lemon juice
Directions:
1. Preheat the oven to 400F. Line two baking sheets. One with aluminum foil and the other with parchment paper.
2. Marinate the chicken in lime juice, salt, pepper and cilantro. Set aside.
3. Chop your vegetables. Pour them onto the parchment paper lined baking sheet. Season with salt, pepper and oregano. Pour olive oil over the vegetables. Mix the vegetables so they’re all coated evenly. Pop them into the oven for 40 minutes.
4. In a large skillet heat 4 tbsp olive oil. Put the chicken in skin side down to crisp and brown the skin (if using chicken breast sear both sides until browned). About 5 minutes.
5. Transfer the chicken to the baking sheet with aluminum foil. Drizzle honey on the chicken and bake for 20-25 minutes until it reached an internal temp of 165F.
6. While the chicken and vegetables are roasting make the chimichurri sauce. Add all the ingredients to a blender and blend until smooth. Store in the refrigerator until ready to serve.
