Herb Roasted Chicken with Charred Lemon Chimichurri
Herb Roasted Chicken with Charred Lemon Chimichurri. Herby, lemony, crispy chicken thighs topped with charred lemon chimichurri and fresh basil leaves. I don’t know about you guys but this one is giving me all the springy time vibes and I am loving it for the first weekend in march. Vibrant colors and bursting flavors on a light and fresh chicken dish…happy march guys !!
March definitely means spring in my eyes. Even the early days of March when it’s technically still winter. Like today. But the days are getting longer and the weather is getting warmer…slightly…and I am in my springtime feels.
And what better way to kick off the month of march than with a springy chicken dish that’s light, fresh, and colorful. The yellow and green really brings the springtime vibes out in this dish for me. The chicken is baked until crispy and golden. It’s stuffed with a mixture of herbs and parmesan and drizzled with that charred lemon chimichurri. Chimichurri makes everything better….but charred lemon chimichurri?! You’ll just have to try it to know what I mean ;))
And speaking of the warm weather and nicer days, I am going to be at the beach this Saturday. I am super excited to get back to my favorite house, cook in my favorite kitchen, enjoy cocktails by my favorite fire, and sleep in my favorite bed. Yes…you guys know I love everything about the beach.
So cheers to the better weather days that are coming. I don’t know about you guys, but I can’t wait to be tan and happy again !!
Ingredients
8 chicken thighs
6 tabelspons butter; softened
1/2 cup chopped fresh basil
1/3 cup parmesan
salt and pepper
1/3 cup olive oil
2 lemons; zested
1 tablespoon fresh thyme
1 tablespoon fresh oregano
2 tablespoons chopped fresh parsley
1/2 teaspoon red pepper flakes
4 garlic cloves
4 bay leaves
For the Charred Lemon Chimichurri
1 lemon; sliced into rounds
1/3 cup + 1 tablespoon olive oil
1/3 cup fresh parsley
1/3 cup fresh basil
2 tablespoons fresh oregano
1 tablespoon capers; chopped
salt, pepper, and red pepper flakes
Directions
Preheat the oven to 450 degrees.
In a small bowl, combine the butter, basil, and parmesan. Under the skin of each chicken thigh, spread 1 tablespoon of the butter mixture. Sprinkle the thighs with salt and pepper on each side. Place on a roasting pan.
In a small bowl, combine the oil olive, lemon zest, thyme, parsley, oregano, and red pepper flakes. Brush the mixture over the skin of the chicken. Scatter garlic cloves and bay leaves in the roasted pan. Roast for about 30 minutes until cooked through and golden.
Make the charred lemon chimichurri. Roast the lemon slices in the oven. Let the lemon slices cool and chop two slices into small pieces. Transfer the lemon slices, parsley, basil, oregano, capers, salt, and pepper to the bowl of a food processor. Process until combined. Add the olive oil while processing. Transfer to a bowl.
Serve chicken drizzled with charred lemon chimichurri and topped with basil leaves.
