Citrus chicken with chimichurri

Citrus chicken with chimichurri

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  • 8
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 30 minutes
  • Woolworths Simonsig Unwooded Chardonnay 2019


  • 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

Cooking Instructions

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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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