Cooked - Chimichurri Chicken With Roast Squash

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chimichurri Chicken With Roast Squash

4.0

1kg free-range chicken thighs, legs or drumsticks

800g butternut or seasonal squash, peeled, deseeded and very thinly sliced

2 red onions, thinly sliced

3 tbsp olive oil

2 tsp thyme leaves

For the chimichurri

1 garlic clove, finely chopped

1 tsp dried oregano

2 tbsp white wine or cider vinegar, plus extra if needed

Juice ½ lemon

½ tsp chilli flakes

Small bunch flatleaf parsley

1 shallot, finely chopped

70ml olive oil, plus extra if needed

Whizz together all the ingredients for the chimichurri until smooth, adding salt, plus more vinegar to taste and more oil to loosen, if required.
Mix half the chimichurri with the chicken in a bowl to coat, cover and leave to marinate in the fridge for at least 1 hour, although the longer the better. Remove the chicken from the fridge about 20 minutes before you plan to cook it.
Heat the oven to 180°C fan/gas 6. On a large baking tray, combine the squash and onions with 2 tbsp of the olive oil and all the thyme leaves, then season with salt and pepper. Put the chicken on top, drizzle with the remaining 1 tbsp olive oil, then season again with salt and black pepper.
Roast for 35-40 minutes or until the chicken is completely cooked and tender. Add more seasoning if needed, then drizzle with the remaining chimichurri to serve.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineArgentinian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 126 weeks ago

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