Prep Time
15 mins
Servings
4 Servings
Cook Time
35 mins
Difficulty
Easy
Pan-seared chicken thighs topped with a fresh, zesty chimichurri and served with crispy roasted baby potatoes. A quick, budget-friendly South American inspired dinner that works well on weeknights.
Ingredients
600g Skinless boneless chicken thighs, trimmed
700g Baby potatoes, halved if large
2 tbsp Olive oil (for potatoes)
60ml Olive oil (for chimichurri)
1 tbsp Olive oil (for searing)
40g Flatleaf parsley, finely chopped
10g Fresh oregano, finely chopped (Or use 1 tsp dried oregano)
3 cloves Garlic, 2 cloves finely chopped for chimichurri, 1 crushed for potatoes/chicken
2 tbsp Red wine vinegar
1 tbsp Lemon juice
1/2 tsp Red chilli flakes (optional)
1 tsp Smoked paprika
to taste Salt
to taste Black pepper
Method
Step 1
Preheat the oven to 220ºC (fan 200ºC). Toss the halved baby potatoes in 2 tbsp olive oil, 1 tsp smoked paprika, a pinch of salt and freshly ground black pepper; spread in a single layer on a baking tray.
Step 2
Roast the potatoes for 30-35 minutes, turning once half way through, until golden and crisp outside and tender inside.
Step 3
While the potatoes roast, make the chimichurri. In a mixing bowl combine the chopped parsley, chopped oregano, 2 finely chopped garlic cloves, 60ml olive oil, 2 tbsp red wine vinegar, 1 tbsp lemon juice (if using), 1/2 tsp chilli flakes, 1/2 tsp salt and black pepper to taste. Stir well and set aside to let the flavours marry.
Step 4
Pat the chicken thighs dry and season both sides with salt, pepper and a little smoked paprika if you like. Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
Step 5
When the oil is hot, add the chicken thighs skinless-side down and sear for 4-5 minutes until golden. Turn and sear the other side for 3-4 minutes.
Step 6
Transfer the seared chicken to an ovenproof dish or leave in the pan if ovenproof and finish in the oven at 200ºC for 8-10 minutes, or until an internal temperature of 75ºC is reached and juices run clear.
Step 7
Remove the chicken from the oven and rest for 5 minutes. Spoon a generous amount of chimichurri over each thigh just before serving.
Step 8
Serve the chimichurri chicken with the roasted potatoes and any extra chimichurri on the side.
Nutritional Information
Per serving:
Energy - 666kcal
Protein - 32g
Carbohydrates - 31g
Fat - 46g
Fibre - 4.9g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Rest the chicken for 5 minutes to keep it juicy. Make the chimichurri ahead for a deeper flavour and adjust chilli to taste.
