Oven-Roasted Chicken with Chimichurri
Oven-roasted chicken with chimichurri has great flavors and deep roots in South American cooking. Adding this zesty sauce to juicy chicken honors a long tradition. This dish shows the varied flavors of South America and the history of the gaucho people. Enjoy its spicy kick and remember the culture behind this tasty recipe—it's a must-try
Equipment
- 1 blender or food processor
- 1 cast iron pan or oven-safe skillet
Ingredients
- 1 teaspoon Turmeric Powder
- 1 cup Italian Parsley finely chopped
- 3/4 cup Extra Virgin Olive Oil
- 2 Chili Peppers finely chopped
- 1 medium Onion finely chopped
- 2 tablespoons Fresh Oregano chopped
- 3 tablespoons Red Wine Vinegar
- 4 cloves Garlic minced
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 6 Chicken Thighs bone-in and skin-on
Instructions
- Gather all the ingredients
Oven-Roasted Chicken
- Preheat the oven and prepare the chicken: Begin by setting your oven to 350°F. As it warms up, pat the chicken thighs dry with a paper towel to ensure they become crispy when roasting. Gently cut the skin on top of the chicken thighs so the seasoning can penetrate the meat.
- Marinade: Place the chicken thighs in a large bowl. Coat them with avocado oil, then add salt, pepper, turmeric powder, garlic powder, and paprika. Rub the chicken thoroughly to ensure the seasoning coats evenly.
- Searing: Before roasting, give the chicken thighs a quick sear on both sides (approximately 1 minute per side) in a hot pan. Add salt and pepper to taste.
- Roasting: Transfer the chicken thighs to a baking tray with roasting rack. Roast in pre-heated oven for approximately 35-40 minutes.
For Chimichurri Sauce:
- Preparation: Roughly chop the onions, garlic, chili peppers, Italian parsley, and fresh oregano.
- Blending: In a blender or food processor, add the chopped ingredients, a pinch of salt and pepper, 3/4 cup of extra virgin olive oil, and 3 tablespoons of red wine vinegar. Blend until you achieve a slightly coarse but well-mixed sauce. If you prefer a smoother consistency, continue blending a little longer.
- Serving: Once your chicken is perfectly roasted, plate it, and generously drizzle the chimichurri sauce over the top.
Video
Notes
- Chicken Skin: Ensure the skin is dry for crispier results when roasting skin-on chicken thighs.
- Resting Time: Let the roasted chicken rest a few minutes before serving to redistribute the juices.
- Chimichurri Freshness: Make the chimichurri sauce shortly before serving to retain its vibrant color and flavor.
- Searing: Don't overcrowd the pan when browning the chicken; this ensures a proper sear.
- Thermometer: Use a meat thermometer for precision. Chicken is done at 165°F (74°C).
- Adjust Heat: Modify the chimichurri's spiciness by using more or fewer chili peppers based on your preference.
- Herbs: Experiment with herbs in the chimichurri, like adding cilantro or mint.
- Storing Chimichurri: Store leftovers in the fridge in an airtight container. Let it come to room temperature or reheat in the microwave for 15 seconds before using if the oil solidifies.
- Marination: Marinate the chicken in the seasoning for a few hours or overnight for deeper flavor infusion.
Nutrition
Calories: 500kcal