Chimichurri Roasted Chicken with Potatoes and Onions
Serves 6 (serving size: about 4 1/2 oz. chicken and 1 cup vegetables)
Photo: Jennifer Causey
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.
You May Like
Subscribe & Save
Subscribe today and save 78% off the cover price.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.