Chimmichurri chicken bake

Recipe from: 9 May 2016

Ingredients 17
Servings 4 - 6
Time 00:25

Ingredients

  • CHIMMICHURRI PASTE:
  • 2
    handful
    parsley, no stems
  • 2
    handful
    fresh coriander
  • 1
    handful
    baby spinach
  • 1/2
    red onion, finely chopped
  • 2
    cloves
    garlic, finely sliced
  • 4
    Tbs
    olive oil
  • 2
    Tbs
    lime or lemon juice
  • 1
    red chilli (no seeds)
  • 20
    g
    roasted almonds
  • FOR THE CHICKEN:
  • 6
    chicken pieces (thighs and legs)
  • 500
    g
    baby potatoes
  • 2
    shallots, halved
  • 30
    ml
    canola oil
  • 4
    cloves
    garlic, crushed
  • 100
    g
    vine tomatoes
 

Method

00:25
 
Preheat the oven to 180°C

Combine the chimmichurri ingredients together in a blender to form a paste.

Put the chicken pieces in a separate bowl and add 3/4 of the chimmichurri paste and mix until the chicken pieces are fully coated then place them in a large baking tray.

Cut the baby potatoes in half and coat in oil, salt and pepper then scatter them evenly around the chicken pieces, toss in the garlic pieces.

Place the tray with chicken and potatoes in the oven for around 30 -40 minutes.

Once the chicken has been in the oven for around 30 minutes add the vine tomatoes onto the tray and then put the tray back into the oven until the chicken and potatoes are cooked - about 10 minutes.

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Read more on: recipe  |  bake  |  chicken
 

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