Chimichurri is a wonderful sauce that makes everything better and tastes like springtime. This zesty Argentinian green sauce is made with fresh herbs, garlic, vinegar, chili pepper, olive oil and is the perfect way to kick off spring time.
1 cup packed cilantro
2 cups packed parsley leaves and tender stems
3 to 4 garlic cloves, finely minced
1 medium shallot, finely chopped
1 teaspoon kosher salt
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup (120 ml) extra-virgin olive oil
1/3 cup (80 ml) red wine vinegar
2 1/4 pounds skin-on, bone-in chicken thighs (5 to 6 thighs)
1 tablespoon neutral flavored oil, such as grape seed or canola
Heat the oven to 400 degrees F. Rub thighs with the oil and season them with salt.
Nestle the chicken thighs skin-side down heated large oven-safe cast-iron skillet. Cook undisturbed until most of the fat renders and skin is golden brown, 10 to 15 minutes.
Flip the chicken. Transfer skillet to the oven and cook 15 to 20 minutes longer,
Puree all the chimichurri ingredients in a food processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Remove chicken from oven when internal thermometer reads 175 degrees. Transfer to a plate and let rest 5 minutes before serving with chimichurri sauce spooned on top.