Chicken Argentina
Experience the vibrant flavors of South America with this mouthwatering Chicken Argentina recipe! Tender, juicy chicken thighs are marinated in a zesty chimichurri sauce made with fresh parsley, cilantro, garlic, and a tangy blend of red wine vinegar and citrusy lemon juice. Paired with a colorful medley of roasted baby potatoes, red bell peppers, and zucchini, this one-pan meal is as visually stunning as it is delicious. Perfect for busy weeknights or casual dinner parties, this dish combines bold spices like cumin and paprika with the rich aroma of roasted vegetables for a flavor-packed Argentine-inspired feast. Serve it with the remaining chimichurri drizzled on top for a burst of freshness in every bite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 4 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 cup (chopped) Fresh flat-leaf parsley
- 1 cup (chopped) Fresh cilantro
- 4 cloves (minced) Garlic
- 1 teaspoon Red chili flakes
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 piece Lemon (juiced)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 500 grams Baby potatoes
- 1 piece (cut into strips) Red bell pepper
- 1 piece (sliced) Zucchini
Instructions
In a mixing bowl, combine olive oil (2 tablespoons), red wine vinegar, chopped parsley, chopped cilantro, minced garlic, red chili flakes, cumin, paprika, lemon juice, salt, and black pepper. Mix well to create the chimichurri marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour half of the chimichurri marinade over the chicken, reserving the other half for serving. Seal the bag or cover the dish, and refrigerate for at least 1 hour (or up to overnight) to marinate.
Preheat your oven to 400°F (200°C).
In a large baking dish, toss the baby potatoes, red bell pepper strips, and zucchini slices with the remaining olive oil (2 tablespoons), a pinch of salt, and black pepper.
Remove the chicken thighs from the marinade and arrange them on top of the vegetables in the baking dish.
Roast the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Stir the vegetables halfway through cooking for even roasting.
Once cooked, remove the dish from the oven. Let the chicken rest for 5 minutes.
Drizzle the reserved chimichurri sauce over the roasted chicken and vegetables before serving.
Serve hot and enjoy a taste of Argentina!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
