Directions
- 1Combine all red chimichurri ingredients in a food processor and blend to preference. Adjust seasoning with salt and vinegar to taste if needed.
- 2In a large bowl, combine the chicken thighs with 6 tablespoons of the red chimichurri, honey, and salt to marinate the chicken.
- 3Preheat the oven to 425°F.
- 4Line a sheet tray with parchment paper and drizzle with olive oil directly onto the tray. Add the vegetables. Season generously with salt and pepper, drizzle with a bit more olive oil, toss, and spread into an even layer.
- 5Set a lightly greased wire rack over the tray. Arrange the marinated chicken thighs on top. Roast for 25 minutes, or until the chicken is cooked through and the vegetables are lightly caramelized.
- 6Broil for 3 to 5 minutes at the end if you want more color.
- 7Remove the chicken and set aside to rest. Toss the vegetables with a few spoonfuls of red chimichurri while still warm.
- 8Slice the chicken. Spoon rice into bowls, top with the warm vegetables, and layer the chicken over top. Drizzle extra red chimichurri before serving.
Ingredients
- 2 cups roasted red peppers, drained
- 1.5 cups parsley leaves
- 0.5 cup cilantro leaves
- 8 cloves garlic
- 3.5 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt
- 1 tsp black pepper
- 0.66 cup olive oil
- 5 Tbsp red wine vinegar
- 6 boneless, skinless chicken thighs
- 6 Tbsp red chimichurri
- 1 Tbsp honey
- Kosher salt to taste
- 1 can chickpeas, drained and rinsed
- 1 pint cherry tomatoes
- 2 carrots, sliced
- 1 medium zucchini, sliced
- 1 small red onion, in wedges
- 2 Tbsp olive oil
- Salt and pepper, to taste
Equipment
food processorlarge bowlovensheet trayparchment paperwire rackbowls
Tips
- Blend chimichurri to preference (smooth or chunky).
- Adjust seasoning of chimichurri with salt and vinegar.
- Broil chicken for 3 to 5 minutes at the end for more color.
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