Chicken Thighs in Chimichurri Sauce

These chicken thighs are coated in a fragrant chimichurri marinade and slow-roasted until golden and juicy. Perfect for any occasion!

1. Prepare the Chimichurri Sauce:

In a bowl, combine all the dry ingredients: oregano, black peppercorns, dried herbs, cayenne, bay leaves, paprika, cumin, and salt.
Add the finely chopped garlic and the hot water to rehydrate the herbs. Mix everything well.
Add the vinegar and olive oil, stirring until the ingredients are well combined. Let the sauce sit for about 15 minutes to allow the flavors to develop.
Finally, stir in the fresh parsley and cilantro. Mix again until you get a uniform sauce.
For best flavor, let the chimichurri rest for 1–2 hours before using.

2. Roast the Chicken:

Preheat your oven to 220°C (430°F).
Wash the chicken thighs and place them in a baking dish. Lightly season with salt.
Pour the chimichurri sauce over the chicken, making sure each piece is well coated on all sides.

Bake in the preheated oven for 35–40 minutes, or until the chicken is golden and fully cooked.
Halfway through cooking, baste the chicken with the juices from the pan to keep it moist and enhance the flavor.

3. Serve:

Once the chicken is beautifully golden and the sauce has reduced, remove the baking dish from the oven.
Place the thighs on a serving plate and, if desired, sprinkle with some fresh chopped parsley for garnish.
Serve with a fresh salad or roasted potatoes.

Enjoy!