Chimichurri Chicken (Frog Legs)
Posted: | Categories: Recipes | Tags:chicken Easy dinner
Chimichurri Chicken
Melissa Ben-Ishay
Easy Dinner
Two things I love: a green sauce filled with my favorite herbs and a quick chicken dinner. This recipe combines them both. It’s low effort—the sauce is made in a blender and all you have to do is marinate the chicken for 30 minutes—and cooks in under an hour. Bookmark it now for the next time you need an easy dinner.
Ingredients
¼ cup olive oil plus 2 tablespoons, divided
Juice of 1 lemon
A splash red wine vinegar
6 garlic cloves
1 bunch parsley
1 bunch cilantro
2 large scallions
1 teaspoon salt, plus more to taste
Black pepper
½ teaspoon sweet paprika
1/3 cup plain yogurt
2 lbs. whole chicken legs
3 tablespoons unseasoned breadcrumbs
Arugula, to serve
Directions
Preheat the oven to 450°F and line a baking sheet with parchment paper.
- In a large blender, add ¼ cup olive oil, lemon juice, red wine vinegar, garlic cloves, parsley, cilantro, scallions, salt, a few turns of black pepper, paprika, and yogurt and pulse until smooth.
- Place the chicken in a large bowl and cover it with green sauce. (Use only enough to cover the chicken fully, save any leftovers in an airtight container in the fridge to use as a dip or sauce.) Let the chicken marinate at room temperature for 30 minutes.
- Transfer the marinated chicken to the prepared baking sheet and sprinkle with breadcrumbs. Drizzle the remaining 2 tablespoons olive oil over the chicken. Season with salt and pepper.
- Bake for 45 minutes, until the internal temperature of the chicken is 165°F and the top is golden brown. Serve over lightly dressed arugula.
