Chimmichurri chicken bake

Prep: 25 mins, Cooking: 45 mins
Rate this recipe
This is sure to become a family favourite!

By The Kate Tin May 09 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

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
Tap for ingredients
Tap for ingredients


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.

Follow The Kate Tin on Instagram.


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.