- CHIMMICHURRI PASTE:
- 2 handful parsley, no stems
- 2 handful fresh coriander
- 1 handful baby spinach
- 1/2 red onion, finely chopped
- 2 cloves garlic, finely sliced
- 4 Tbs olive oil
- 2 Tbs lime or lemon juice
- 1 red chilli (no seeds)
- 20 g roasted almonds
- FOR THE CHICKEN:
- 6 chicken pieces (thighs and legs)
- 500 g baby potatoes
- 2 shallots, halved
- 30 ml canola oil
- 4 cloves garlic, crushed
- 100 g vine tomatoes
Preheat the oven to 180°C
Combine the chimmichurri ingredients together in a blender to form a paste.
Put the chicken pieces in a separate bowl and add 3/4 of the chimmichurri paste and mix until the chicken pieces are fully coated then place them in a large baking tray.
Cut the baby potatoes in half and coat in oil, salt and pepper then scatter them evenly around the chicken pieces, toss in the garlic pieces.
Place the tray with chicken and potatoes in the oven for around 30 -40 minutes.
Once the chicken has been in the oven for around 30 minutes add the vine tomatoes onto the tray and then put the tray back into the oven until the chicken and potatoes are cooked – about 10 minutes.