Crispy Baked Chicken and Chimichurri
This baked chicken has been on the weekly rotation in the TDW kitchen. The spice mix consists of baking powder which adheres to the skin and makes this dish extra crispy. The chimichurri sauce is a great addition and you can save the leftovers to jazz up another healthy weeknight meal.
Ingredients
Chicken
- 4 whole bone-in skin on chicken legs & thighs
- 1 tbsp extra virgin olive oil (We love Kasandrinos!)
- 1.5 tsp salt (TDW Mineral Salt!)
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp dry thyme
- 1 tbsp baking powder
- fresh cracked pepper
Chimichurri
- 1 bunch oregano washed, stems removed and rough chopped
- 1 bunch parsley washed, stems removed and rough chopped
- 1 bunch cilantro washed, stems removed and rough chopped
- 1 tsp red pepper flakes
- 1 small shallot diced
- 2 cloves garlic
- 1/2 cup extra virgin olive oil (We love Kasandrinos!)
- 1 tbsp salt (TDW Mineral Salt!)
- juice of 1 lemon
- 3 tbsp red wine vinegar
Instructions
- Pat the chicken legs dry with a paper towel and lay them in a baking dish. Next, add 1 tablespoon of olive oil and rub around the chicken to coat.
- In a separate small bowl make the spice marinade. Mix together kosher salt, paprika, garlic powder, dry thyme, baking powder, and some fresh cracked pepper. Season the bottom and tops of the chicken. Focus on the skin of the chicken while seasoning as the baking powder will help it get nice and crispy. Make sure to lay chicken side by side, but with some space in between and not touching.
- Bake the chicken at 425 degrees for 40 minutes. Drizzle with the delicious chimichurri sauce and some fresh chopped parsley. Enjoy!
Chimichurri:
- To a blender or food processor, and all of the ingredients and blend well. If you like your chimichuri on the thinner side, add a little more water as you blend. Allow the sauce to sit and release its flavors while your chicken is baking. This condiment will last in your refrigerator for up to a week. It's a great addition to all of your summer cook outs!