Roast Chicken with Cilantro Chimichurri

A lot of my recipes call for some sort of fresh herbs, and I usually have a bunch laying around at the end of the week. I've been trying to be mindful of waste, so I decided to re-purpose them into a quick chimichurri sauce (salsa verde and pesto would be great too). The sauce is full of bright, bold flavors and can jazz up any meal. I paired it with simple roasted chicken breasts for an easy, healthy weeknight meal. Leftover chimichurri can be covered and stored in the fridge for several days.


Related Recipes:
- Grilled Chicken with Salsa Verde
- Simple Roasted Chicken
- Grilled Skirt Steak with Salsa Verde


Roast Chicken with Cilantro Chimichurri:

• Preheat the oven to 400F.
• Season 2 bone-in, skin-on chicken breasts with salt and pepper and rub with a little bit of olive oil.
• Place chicken on a baking sheet, skin-side up, and roast in the oven for 35-45 minutes, or until skin is crispy and meat is cooked through.*
• Meanwhile, combine 1/3 c. fresh cilantro leaves, 1/4 c. fresh oregano leaves, 1 garlic clove, 1/2 tsp. red chili flakes, 2 tbsp. red wine vinegar, and a large pinch of salt in a blender or food processor.
• Puree mixture and slowly stream in 1/4 c. olive oil until the mixture is smooth.
• Check for seasonings and adjust as necessary.**
• Let chicken cool slightly, then divide onto plates and drizzle chimichurri sauce on top. Serve extra sauce alongside.

Serves two

*Juices should run clear when chicken is pierced with a knife.

**Sauce with keep covered in the fridge for several days.