Brick Chicken with Chimichurri

Name: Brick Chicken with Chimichurri
Prep time: 5 min
Total time: 55 min
Ingredients: 1 bunch lemon thyme; 1 bunch marjoram; ½ bunch tarragon; ½ bunch oregano; ½ bunch rosemary; ½ bunch parsley; 1 lemon; ½ cup olive oil; salt to taste; 2 chicken leg; 1 tbsp extra virgin olive oil; 2 tbsp butter; salt to taste

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!