Argentine Chimichurri Chicken with Roasted Potatoes

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the about 680 g potatoes into bite-sized pieces. In a large bowl, toss the potato pieces with 2 tablespoons of the 0.25 cup olive oil, the 1 teaspoon salt, and the 0.5 teaspoon black pepper until evenly coated. Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 30 to 40 minutes, or until the potatoes are golden brown and crispy.
3. 3While the potatoes are roasting, prepare the chimichurri sauce. In a food processor, combine the 1 cup fresh parsley, 2 tablespoons fresh oregano, 4 cloves garlic, 0.25 cup red wine vinegar, 0.5 teaspoon red pepper flakes, and the remaining 0.5 teaspoon salt and 0.5 teaspoon black pepper. Pulse until these ingredients are roughly chopped.
4. 4With the food processor running, slowly drizzle in the remaining 0.25 cup olive oil through the feed tube until the sauce is well combined and has a vibrant green color. Transfer the chimichurri sauce to a bowl.
5. 5Place half of the prepared chimichurri sauce into a bowl or resealable bag. Add the 4 chicken breasts to the sauce and turn to coat them evenly. Let the chicken marinate for at least 15 minutes.
6. 6Heat a grill pan or a 30.48 cm skillet over medium-high heat. Once the pan is hot, carefully place the marinated chicken breasts into the pan. Cook the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 74°C and the juices run clear.
7. 7Serve the cooked chicken breasts with the crispy roasted potatoes. Spoon the remaining chimichurri sauce over the chicken and potatoes before serving.

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