4 chicken thighs – no skin
500g of potatoes
1 tsp chopped rosemary
2-3 tbsps of olive oil
1 bunch broccolini
½ cup olive oil
2 tbsps red wine vinegar
½ cup finely chopped flat-leaf parsley – finely chopped
3 garlic cloves minced
1 red chilli deseeded and finely chopped
¾ tbsp dried oregano
½ teaspoon salt
½ tsp pepper
Preheat the oven to 180 degrees.
Mix the ingredients for chimichurri together in a bowl (if you have time allow it to sit for a while).
In a dish coat the chicken in the chimichurri and allow it to marinate for 20 to 30 minutes.
Meanwhile cut potatoes into quarters and place in a pot with boiling water – boil for 5-6 minutes to soften.
Drain the potatoes then combine with 1 tablespoon olive oil, rosemary, salt and pepper and place in an oven tray.
Bake for 30 to 40 minutes until golden and sprinkle additional salt on before serving.
Heat 1 tablespoon of olive oil in a grill pan and cook the chicken until each side is golden – around 6 minutes each side.
Meanwhile, bring a pot of water to boil, chop the end of the broccolini off and blanch the broccolini for 4-5 minutes then remove from water immediately.
Serve chicken, potatoes and broccolini together.
Spoon any remaining chimichurri over each chicken thigh to serve.