Fine Cooking Magazine - November/December 2020

Servings:4 to 6

This herb-flecked chicken is a walkaway dish; once you stick it in the oven, it’s
completely hands off. There’s no fussy finish to worry about. Just take it out and
serve.

betway电子竞技俱乐部

2 packed cups fresh flat-leaf parsley leaves
1 cup extra-virgin olive oil
1/4 cup red-wine vinegar
4 cloves garlic, smashed and peeled
2 Tbs. fresh oregano leaves
1/2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 lb. bone-in chicken thighs or drumsticks, or a mix of both

Nutritional Sample Size based on 6 servings
Calories (kcal) : 370
Fat Calories (kcal): 240
Fat (g): 27
Saturated Fat (g): 6
Polyunsaturated Fat (g): 4.5
单不饱和脂肪（G）：14
Cholesterol (mg): 175
Sodium (mg): 360
Carbohydrates (g): 1
Protein (g): 30

Preparation

将欧芹，油，醋，大蒜，牛至，胡椒粉，1茶匙。盐和1/4茶匙。在搅拌机中黑胡椒粉，然后将其切成薄片直至光滑。保留一半以服务。（酱汁最多可以覆盖并冷藏一周。）
Put the chicken in a 9×13-inch baking dish, and season all over with 1 tsp. salt. Pour the remaining half of the chimichurri over the chicken and turn to coat the chicken with it. Cover and let sit for 30 minutes at room temperature or refrigerate for up to 24 hours.
Position a rack in the center of the oven and heat to 450°F. Line a large rimmed baking sheet with aluminum foil and position a wire rack over the baking sheet.
Place the chicken skin side up on the wire rack (discard the remaining chimichurri in the baking dish). Roast until golden brown and cooked through (165°F), rotating the baking sheet halfway through roasting so that the chicken browns evenly, 35 to 45 minutes total. Serve with some of the reserved chimichurri.

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Ingredient Spotlight

IN THIS RECIPE
Flat-leaf Parsley
IN THIS RECIPE
或egano
IN THIS RECIPE
Red Wine Vinegar
FEATURED
Chinese Black Rice

Reviews

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评论（1个评论）

ndchef| 02/10/2018

This was so good! Perfectly cooked, crisp skin, good taste. I didn't use all the chimichurri, even though I tossed quartered mushrooms with it and roasted them. Too much oil to use more. But really tasty chicken! And easy.

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