This sheet-pan chimichurri chicken is dinner in the week you want to repeat yourself

Every summer my friend Michaela organizes a garden grill and makes the best grilled chicken in the world. I asked her for the recipe for years – and this summer she finally shared it. It begins with a savory coriander chimichurri, which uses part of it to marinate boneless, skinless chicken legs and save the rest next to the finished meal. The resulting meat is tender and juicy, with a lively green and herbaceous sauce.

While Michaela serves her chicken directly from a gas grill, my charcoal grill requires more effort than I am ready on a weekday. To reproduce the charred, smoky aromas of the grilled chicken in my kitchen, I turn to my broiler. In order to make this delicious chicken a real one-Pan meal, I brew vegetables on the same sheet metal pan until they are carbon but still cute and juicy, and then serve everything with the reserved chimichurri and a few rice, roasted potatoes or flat bread.

Chimichurri with a turn

Argentine Chimichurri Traditionally, parsley, oregano, garlic, oil and vinegar. Here I add a generous handful of coriander to intensify the fresh, herbaceous taste of the Chimichurri and then mix about a third of a cup with half a teaspoon of honey to make the marinade. The additional sugar from the honey offers a touch of sweetness and promotes the tan, which gives the chicken a satisfactory grilled taste. You can only marinate the chicken for an hour, but you can leave up to eight hours for even better results. (As a serious eating contribution sponsor Tim Chin found in his Marinade examinationsThe ideal marination period is between one and eight hours.) The part of the Chimichurri, which is to be used as a sauce, also benefits from an extensive break in the refrigerator, since the flavors can merge and mellow the raw garlic.

Pre -salt their zucchini

A colorful mix of vegetables really turns this dish into a satisfactory meal. I like to use zucchini, cherry tomatoes, red peppers and red onions, all of which are cut into similarly large pieces so that they cook at about the same speed. Since zucchini contains a lot of water and can become mushy in the oven, I have it in front of salt to draw excess moisture, which contributes to the fact that it keeps its shape and prevents them, even after the ointment of the zucchini, you may notice a little liquid in the pan as soon as the chicken and vegetables are cooked. These Schmalzzy juices are not a problem and are delicious over rice or soaked with a piece of bread.

Your broiler is your friend

While the broiler does not provide exactly the same smokeiness as a grill, it is a solid alternative to achieve some shyness. The key is to position a rack near the top of the oven – about six inches below the heating element – and to have the broiler preheated for about five minutes so that it is beautiful and hot.

Round off the food as you want

I eat this one-Pan chicken meal all the time, and a part of the reason why I never tired I am from the delicacies of the delicacy-it is that it is endlessly adaptable. I usually rummage the chicken and vegetables in warm flatbread, but rice or roasted potatoes are great vehicles that round off the food.

My father tried the dish while developing the recipe, and since then it has also joined his weekly rotation. He likes to add fresh vegetables such as cut cucumbers and red onions on the plate to achieve a refreshing crisis together with Kalamata olives to bring a salty, hearty note. However you serve it, make sure that you end with generous spoons of the reserved Chimichurri. The lively sauce is the real star of the show – and the reason why my family cannot get enough of this simple dinner a week.

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