Chimichurri Chicken (Frog Legs)

Directions

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.

2. 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.
3. 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.
4. 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.
5. 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.