Name: Chimmichurri chicken bake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: serving
Cuisine: Bake
Ingredients: 2 tbsp fresh parsley; 2 tsp fresh coriander; 1 cup baby spinach; 1/2 red onion finely chopped; 2 garlic cloves finely sliced; 2 tbsp lemon juice or fresh lime juice; 1 red chilli deseeded; 20 g almonds roasted; 6 chicken pieces; 500 g baby potatoes; 2 shallots halved; 30 ml canola oil; 4 garlic cloves crushed; 100 g vine tomatoes

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Ingredients (14)

CHIMMICHURRI PASTE:

2 tbsp	fresh parsley
2 tsp	fresh coriander
1 cup	baby spinach
1/2	red onion — finely chopped
2	garlic cloves — finely sliced
2 tbsp	lemon juice — or fresh lime juice
1	red chilli — deseeded
20 g	almonds — roasted

FOR THE CHICKEN:

6	chicken pieces
500 g	baby potatoes
2	shallots — halved
30 ml	canola oil
4	garlic cloves — crushed
100 g	vine tomatoes

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Method:

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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