Chimichurri Baked Chicken

Chimichurri Baked Chicken

Makes 4 servings

1 bunch fresh cilantro

1 bunch fresh parsley

1 handful fresh mint leaves

2 tablespoons fresh oregano leaves (or 1 tablespoon dried)

¼ cup red wine vinegar

¾ cup extra virgin olive oil

¼ teaspoon red pepper flakes

1 teaspoon ground cumin

½ teaspoon sea salt

3 cloves garlic, chopped

6-8 bone-in, skin-on pasture-raised chicken thighs, patted dry

2. Combine ingredients for the chimichurri (everything except the chicken) in bowl of a food processor and process until well chopped, but not fully blended. Taste and add more salt or vinegar if needed.

3. In a large bowl combine the chicken with half of the chimichurri, stuffing some of the sauce under the chicken skin. Cover and marinate for at least one hour, or up to overnight.

4. Preheat oven to 400F. Place the chicken, skin side up, on a parchment-lined baking sheet. Roast for about 40 minutes, or until a thermometer inserted into the thickest part of a thigh reaches 160F. Broil the chicken for the last 5 minutes for crispier skin.