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Citrus chicken with chimichurri

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Citrus chicken with chimichurri

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

8 free-range, skin-on, bone-in chicken thighs
100–200 g baby fennel
3–4 oranges, juiced
¼ cup olive oil
5 cloves garlic, crushed
5 g thyme, leaves picked
2 T salt

For the chimichurri, mix:

60 g coriander, finely chopped
30 g mint, finely chopped
2 cloves garlic, minced
1 green chilli
⅓ cup olive oil
1 T red wine vinegar
salt, to taste

Method

1. Preheat the oven to 180°C. Place the chicken thighs in a roasting dish. Cut the fennel in half lengthways and place between the chicken pieces. Mix the orange juice, olive oil, garlic, thyme and salt. Pour over the chicken and top with some sliced orange. Roast for 25–30 minutes.

2 Serve the chicken with the chimichurri spooned over it.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira