ROASTED CHICKEN – LEG AND THIGH
The key to this recipe’s success is to make the meat tender and juicy, while also getting that crunchy skin.
INGREDIENTS:
• 1 Chicken Drum
• 1 Chicken Thigh
• 2 tablespoons of Chimichurri
Instructions
1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 500º Fahrenheit.
2. Rub Chimichurri all over the chicken. You can also marinate it for 30 minutes before roasting, or overnight.
3. When the oven and skillet are hot, carefully put the chicken in the skillet, skin side up – it’s going to sizzle – Put the pan back in the oven and roast uncovered for ten minutes.
4. At the 10-minute mark, lower your oven to 350º Fahrenheit. Continue to roast until the chicken is golden brown and an instant-read thermometer reads 155 to 165º Fahrenheit. This will take between 20 - 35 minutes depending on the size of your chicken. The skin will be nice and crispy, and the meat will be tender and juicy!
5. Transfer the chicken into a platter, let it rest for 5 minutes. Add fresh Chimichurri and enjoy.
MUM'S TIPS:
• If you are making more chicken than will fit in your cast iron skillet, brown in batches and finish roasting on a parchment lined cookie sheet.
• A whole chicken is a great idea too, but remember the cooking time will increase.
• Reserve any drippings in your pan to pour on top of the chicken or over roasted vegetables, potatoes, etc. It will taste amazing!
WHEN YOU USE THE BEST INGREDIENTS
EVERYTHING TASTES BETTER
Our unbeatable special sauce is made from a careful and delicate selection of natural and healthy ingredients. With no artificial flavors or preservatives, our Chimichurri is ready to enhance the flavors and moments of every gathering.