
Brick Chicken with Chimichurri
55m
Crispy and tender chicken leg paired with a citrusy herb sauce! The perfect combo!
Inspired by my time in Argentina. The herbal and citrusy sauce just underlines this amazing piece of chicken!
Pick and mince 1 bunch of lemon thyme. Add to bowl
Trim and mince 1 bunch of marjoram. Add to bowl
Trim and mince ½ bunch of tarragon. Add to minced herbs
Trim and mince ½ bunch of oregano. Add to minced herbs
Pick and mince ½ bunch of rosemary. Add to minced herbs
Mince ½ bunch of parsley. Add to minced herbs
Cut 1 lemon in half
Add zest of 1⁄2 lemon
Squeeze juice from 1 lemon
Add ½ cup of olive oil
Add salt to taste. Stir to combine and it's ready
Debone 2 chicken legs
Season with salt to taste
Drizzle 1 tbsp of olive oil in a cold pan
Place chicken legs skin-side down
Press chicken legs with heavy weight. Cook on medium heat until skin is golden and crispy. Flip
Add 2 tbsp of butter. Baste chicken legs until cooked through
Rest chicken legs for 5m
Slice
Plate 2 tbsp of Chimichurri
Plate sliced chicken leg. The brick chicken with cimichurri is ready
Dig in!
Yield 2 people
Mixed Herb Chimichurri
Lemon Thyme
1 bunchMarjoram
1 bunchTarragon
½ bunchOregano
½ bunchRosemary
½ bunchParsley
½ bunchLemon
1Olive Oil
½ cupSalt
to taste
Brick Chicken
Chicken Leg
2Extra Virgin Olive Oil
1 tbspButter
2 tbspSalt
to taste