ROASTED LEMON CHICKEN WITH SPRING ONION CHIMICHURRI
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: Preheat the oven to 425 degrees F.
- Finely grate the zest of one of the lemons and cut that lemon in half. Rub the chicken with salt and pepper inside and out, then rub the lemon zest all over the outside. Stuff the cavity with the halved lemon, tarragon and garlic. Put the chicken in a baking dish or small roasting pan. Cut the remaining lemon in quarters and add it to the dish along with 3/4 cup water. Brush the outside of the chicken with the butter.
- Roast until golden brown and an instant-read thermometer inserted into the center of the thigh registers 165 degrees F, about 1 hour. Transfer the chicken to a cutting board and pour the pan juices into a small bowl. Let the chicken rest 10 minutes. Use a small ladle to remove the fat that rises to the top of the pan juices.
- For the chimichurri: Meanwhile, finely chop the parsley, tarragon, onions and garlic and add to a bowl. Stir in the olive oil, vinegar, red pepper flakes and 1/4 teaspoon salt.
- Carve the chicken and serve with the pan juices and chimichurri.
CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
ARGENTINIAN CHIMICHURRI CHICKEN RECIPE
This recipe for Argentinian Chimichurri Chicken is the perfect way to change up your same old chicken routine. Herby, spicy, garlicky, and with a bit of tang, simply skewerer up marinated chicken breast, grill, slather in chimichurri and devour.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Stir together all marinade ingredients.
- Add marinade to a large ziploc bag along with the chicken. Toss in the marinade to coat, then press out excess air and seal the bag. Chill for 15 minutes.
- Skewer chicken pieces and discard excess marinade.
- Use tongs to place skewers on a preheated grill or grill pan. Cook for 10-15 minutes, turning throughout to ensure even cooking.
- Spoon prepared chimichurri over chicken and serve immediately.
Nutrition Facts : Calories 421 kcal, Carbohydrate 1 g, Protein 48 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 145 mg, Sodium 845 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ROASTED JERK CHICKEN WITH GARDEN CHIMICHURRI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 9h35m
Yield 1 serving
Number Of Ingredients 34
Steps:
- Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish.
- Preheat the oven to 350 degrees F.
- Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce.
- Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F.
- Cook the quinoa according to the package directions.
- Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon.
- Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce.
- Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken.
- Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened.
- Pour the vegetables over the chicken before serving.
- Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl.
- Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight.
CHIMICHURRI ROASTED POTATOES
These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.
Provided by JennCrippen
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
- Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
- Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
- Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
- Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
- Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g
CHIMICHURRI BAKED CHICKEN
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
- Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
CHIMICHURRI
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
Provided by chef blade
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pulse parsley in processor to chop.
- Add remaining ingredients and blend.
- Separate sauce into equal parts.
- (Use half for basting or marinade).
- (Use other half for table service).
SLOW-COOKER POT ROAST WITH CHIMICHURRI
If you've never tasted chimichurri, run to your kitchen and make this-pronto. It only takes a minute to whip up this show-stealing sauce, packed with cilantro, parsley and garlic. Use it to top this hearty pot roast, cooked low and slow, for an unforgettable anytime meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 6
Number Of Ingredients 14
Steps:
- Spray 5-quart slow cooker with cooking spray. Arrange onions in slow cooker. Place beef over onions. Sprinkle with taco seasoning mix. Pour broth over beef and onions. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.
- Meanwhile, in food processor, place cilantro and parsley. Cover and process until chopped. Add oil, vinegar, garlic, jalapeño chile, oregano and salt. Cover and process until smooth. Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
- Serve pot roast with cabbage, red onion and chimichurri sauce.
Nutrition Facts : Calories 540, Carbohydrate 13 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 36 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 4 g, TransFat 1 g
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