Chimichurri Chicken with Roasted Potatoes and Broccolini

Serves 4
Time 1 hour 30 minutes


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.