Chimichurri Roasted Chicken with Potatoes and Onions
Serves 6 (serving size: about 4 1/2 oz. chicken and 1 cup vegetables)
A whole chicken, cut into quarters, lets everyone enjoy their favorite parts of the bird. You can quarter the chicken yourself by removing each breast first, then the thigh and leg pieces. You can also ask your butcher to do this, or purchase leg quarters and bone-in breasts. The skin will help to insulate the meat and lock in the chimichurri flavor as it roasts in the hot oven. It’s easiest to remove the skin and replace it after rubbing the herb mixture over the chicken. A quick broil after roasting gets the potatoes nice and crisp.
1/2 cup finely chopped shallots
1/3 cup chopped fresh cilantro
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
1 (4 1/2-lb.) whole chicken, quartered
1 tablespoon paprika
1 pound small red potatoes, quartered
2 small red onions, cut into wedges
Est. added sugars 0g
How to Make It
Preheat oven to 425°F. Line a rimmed baking sheet with foil.
Combine shallots, cilantro, 2 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt, and red pepper in a small bowl. Carefully remove skin from chicken; reserve. Rub cilantro mixture evenly over chicken. Arrange reserved chicken skin over chicken.
Drizzle 1 tablespoon oil over prepared pan. Add paprika and potatoes; toss to coat. Add onions to pan; top with remaining 1 tablespoon oil and remaining 1/2 teaspoon salt. Arrange chicken quarters, skin side up, on pan. Bake at 425°F for 35 minutes or until chicken is done. Place chicken on a cutting board; let stand 5 minutes. Remove skin from breasts; discard. Cut breasts in half crosswise.
Preheat broiler to high.
Return pan with vegetables to oven; broil 5 minutes or until vegetables are caramelized. Return chicken to pan; top with remaining 2 tablespoons vinegar and cilantro sprigs.
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