|Roasted Chicken with Chimichurri Sauce|
This week, I was super busy, shuttling kids around, going to what felt like a slew of meetings and more, so I picked up a roasted chicken for dinner. I knew it would need to be “dressed up” to pass muster with my picky eaters at home, so I resorted to one of my favorite standby sauces, a version of chimichurri, a South American sauce originating from Argentina and Uruguay, which at its very basic, consists of parsley, garlic, vinegar, olive oil and red pepper flakes.
Here’s a quick and easy way to dress up a roasted chicken on a busy night. This Chimichurri Sauce is delicious on fish, grilled vegetables, and just about anything you can think of.
Sometimes oregano, cumin, cilantro, paprika or lemon are also added. This sauce transformed one of my kid’s “yuck” expression to “yum!”
- 4 tablespoons minced parsley
- 4 tablespoons minced onion
- 1 minced garlic clove
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh lime juice
- a dash or two of ground cumin
- salt and pepper to taste
- Mix all ingredients together.
More Chimichurri Recipes:
Closet Cooking’s Chimichurri Sauce (with cilantro, oregano, smoked paprika)
Baking with Basil’s Avocado Chimichurri Bruschetta