My husband and I just moved into a new home, so I wanted to make one of my first meals here extra homey!
This recipe for Chimichurri Roasted Chicken is perfect for a Sunday night and is hearty to feed 6 people.
The original recipe used cilantro in the chimichurri, but I didn’t have any on hand, so I used parsley instead.
Ingredients:
- 1/2 cup finely chopped shallots
- 1/3 cup chopped fresh parsley
- 1/4 cup olive oil, divided
- 1/4 cup red wine vinegar, divided
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon crushed red pepper
- 2 bone-in chicken breasts
- 3 bone-in chicken thighs
- 1 tablespoon smoked paprika
- 1.5 pounds baby red potatoes
- 2 small red onions, cut into wedges
Preheat your oven to 425°F. Line a rimmed baking sheet with foil.
Combine the shallots, parsley, 2 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt, and red pepper in a small bowl.
Carefully pull the skin away from the meat of each piece of chicken and spread the mixture in between the meat and skin.
Drizzle 1 tablespoon oil over the prepared pan. Add the smoked paprika and potatoes, tossing to coat.
Add the onions to the pan and drizzle with 1 tablespoon oil and remaining 1/2 teaspoon salt.
Arrange chicken pieces, skin side up, on pan.
Bake at 425°F for 45 minutes or until chicken is done.
Remove the chicken from the pan and reserve.
Preheat your broiler to high. Return pan with vegetables to oven. Broil for 5 minutes or until vegetables are caramelized.
Return chicken to pan; top with remaining 2 tablespoons vinegar and serve.
The skin gets nice and crispy while the meat stays so tender and juicy.
The chimichurri makes for a really tasty seasoning for the chicken. The extra drizzle of vinegar adds a bit of tanginess that was so good!
This meal is nice and hearty on its own, but I bet it would be pret-ty delicious over polenta.
Ingredients
- 1/2 cup finely chopped shallots
- 1/3 cup chopped fresh parsley
- 1/4 cup olive oil, divided
- 1/4 cup red wine vinegar, divided
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon crushed red pepper
- 2 bone-in chicken breasts
- 3 bone-in chicken thighs
- 1 tablespoon smoked paprika
- 1.5 pounds baby red potatoes
- 2 small red onions, cut into wedges
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet with foil.
- Combine the shallots, parsley, 2 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt, and red pepper in a small bowl.
- Carefully pull the skin away from the meat of each piece of chicken and spread the mixture in between the meat and skin.
- Drizzle 1 tablespoon oil over the prepared pan. Add the smoked paprika and potatoes, tossing to coat.
- Add the onions to the pan and drizzle with 1 tablespoon oil and remaining 1/2 teaspoon salt.
- Arrange chicken pieces, skin side up, on pan.
- Bake at 425°F for 45 minutes or until chicken is done.
- Remove the chicken from the pan and reserve.
- Preheat your broiler to high. Return pan with vegetables to oven. Broil for 5 minutes or until vegetables are caramelized.
- Return chicken to pan; top with remaining 2 tablespoons vinegar and serve.
