Description
Crisp, golden crispy chicken thighs with charming green onion chimichurri dance with Argentine-inspired flavors on your plate. Bold herb sauce and perfectly seared chicken promise a memorable meal waiting to satisfy your culinary cravings.
Ingredients
Scale
Chimichurri Herbs and Aromatics:
- 6 green onions
- 1/4 cup (60 milliliters) chopped fresh parsley
- 2 tablespoons (30 milliliters) chopped fresh oregano
- 2 tablespoons (30 milliliters) chopped fresh chives
- 2 garlic cloves, finely chopped
- 1/4 teaspoon (1.25 milliliters) red pepper flakes
Liquid Ingredients:
- 2 tablespoons (30 milliliters) red wine vinegar
- 1/2 cup (120 milliliters) extra-virgin olive oil
Chicken Ingredients:
- 8 bone-in, skin-on chicken thighs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Neutral cooking oil (such as avocado or vegetable oil)
Instructions
- Unpack and temper chicken thighs by allowing them to rest at ambient temperature for roughly 20 minutes, promoting even cooking.
- Meticulously blot chicken surfaces using paper towels to eliminate excess moisture, which ensures optimal skin crispiness.
- Liberally season chicken with kosher salt and freshly cracked black pepper across both surfaces, creating a robust flavor foundation.
- Ignite a cast-iron skillet over medium-high heat and drizzle green onions with olive oil, positioning them to develop deep char marks through 2-3 minute intervals on each side.
- Transfer charred green onions onto a cutting surface, roughly chop into rustic pieces, and combine in a mixing vessel with parsley, oregano, chives, minced garlic, red pepper flakes, red wine vinegar, and additional olive oil.
- Calibrate skillet with neutral cooking oil, ensuring complete bottom coverage for ideal heat distribution.
- Carefully nestle chicken thighs skin-side down, allowing approximately 4-5 minutes for rendering and achieving golden, crisp exteriors.
- Invert chicken pieces, then transition skillet directly into preheated 400°F oven for comprehensive roasting, approximately 20 minutes until internal temperature reaches 165°F.
- Extract chicken, drape generously with vibrant chimichurri, and embellish with delicate fresh herb sprinklings.
- Accompany with roasted seasonal vegetables or crisp salad for a complete culinary experience.
Notes
- Bring chicken to room temperature to ensure even cooking and crispy skin, preventing tough, uneven meat.
- Pat chicken extremely dry using paper towels to maximize skin crispiness and prevent steaming instead of browning.
- Use cast-iron skillet for best heat distribution and creating perfect golden-brown crispy exterior on chicken thighs.
- Char green onions briefly to develop smoky flavor without burning, which adds depth to chimichurri sauce.
- Customize chimichurri by adjusting herb ratios or adding extra red pepper flakes for more heat and personal preference.
- Check chicken’s internal temperature with meat thermometer to guarantee food safety and perfectly cooked meat.
- Store leftover chimichurri in refrigerator for up to 3 days, great as marinade or sauce for other proteins.
- Swap chicken thighs with chicken breasts or plant-based alternatives for dietary flexibility while maintaining cooking technique.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Argentinian
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg