Chimichurri chicken with roast squash

Name: Chimichurri chicken with roast squash
Prep time: 20 min
Cook time: PT35-40M
Total time: 55 min
Yield: Serves 4
Ingredients: 1kg free-range chicken thighs, legs or drumsticks; 800g butternut or seasonal squash, peeled, deseeded and very thinly sliced; 2 red onions, thinly sliced; 3 tbsp olive oil; 2 tsp thyme leaves; For the chimichurri; 1 garlic clove, finely chopped; 1 tsp dried oregano; 2 tbsp white wine or cider vinegar, plus extra if needed; Juice ½ lemon; ½ tsp chilli flakes; Small bunch flatleaf parsley; 1 shallot, finely chopped; 70ml olive oil, plus extra if needed

By: Claire Thomson

Published: 5 Feb 24
Updated: 25 Mar 24

Test kitchen approved

Roast chicken thighs and drumsticks get a flavour boost with Argentinian chimichurri sauce in Claire Thomson’s colourful one-pan chicken recipe.

Claire says: “Chimichurri is an Argentinian sauce of fresh herbs, vinegar and garlic. Here I’ve used half the chimichurri to marinate the chicken, serving the rest as the accompanying sauce. That way you get a double whammy of flavour on the chicken: deep and flavoursome to cook, fresh and vibrant to serve. Roasting the squash at the same time makes a great match for the chicken and chimichurri – it’s a popular veg for asado (spit-roast) cooking in Argentina.”

Next time: try our chimichurri beef casserole.

Serves 4
Hands-on time 20 min, plus at least 1 hour marinating. Oven time 35-40 min

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Ingredients

1kg free-range chicken thighs, legs or drumsticks
800g butternut or seasonal squash, peeled, deseeded and very thinly sliced
2 red onions, thinly sliced
3 tbsp olive oil
2 tsp thyme leaves

For the chimichurri

1 garlic clove, finely chopped
1 tsp dried oregano
2 tbsp white wine or cider vinegar, plus extra if needed
Juice ½ lemon
½ tsp chilli flakes
Small bunch flatleaf parsley
1 shallot, finely chopped
70ml olive oil, plus extra if needed

Method

Whizz together all the ingredients for the chimichurri until smooth, adding salt, plus more vinegar to taste and more oil to loosen, if required.
Mix half the chimichurri with the chicken in a bowl to coat, cover and leave to marinate in the fridge for at least 1 hour, although the longer the better. Remove the chicken from the fridge about 20 minutes before you plan to cook it.
Heat the oven to 180°C fan/gas 6. On a large baking tray, combine the squash and onions with 2 tbsp of the olive oil and all the thyme leaves, then season with salt and pepper. Put the chicken on top, drizzle with the remaining 1 tbsp olive oil, then season again with salt and black pepper.
Roast for 35-40 minutes or until the chicken is completely cooked and tender. Add more seasoning if needed, then drizzle with the remaining chimichurri to serve.

Recipe from February 2024 Issue

Nutrition

Nutrition: per serving

Calories: 669kcals
Fat: 51g (13g saturated)
Protein: 29g
Carbohydrates: 22g (13g sugars)
Fibre: 4.7g
Salt: 0.4g

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