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Chimichurri Roast Chicken Legs

photo: Scott Phillips

Servings: 4 to 6

This herb-flecked chicken is a walkaway dish; once you stick it in the oven, it’s
completely hands off. There’s no fussy finish to worry about. Just take it out and


  • 2 packed cups fresh flat-leaf parsley leaves
  • 1 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 4 cloves garlic, smashed and peeled
  • 2 Tbs. fresh oregano leaves
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 lb. bone-in chicken thighs or drumsticks, or a mix of both

Nutritional Information

      Nutritional Sample Size based on 6 servings
      Calories (kcal) : 370
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 175
      Sodium (mg): 360
      Carbohydrates (g): 1
      Protein (g): 30


  • Put the parsley, oil, vinegar, garlic, oregano, pepper flakes, 1 tsp. salt, and 1/4 tsp. black pepper in a blender, and purée until smooth. Reserve half for serving. (the sauce will keep up to one week covered and refrigerated.)
  • Put the chicken in a 9×13-inch baking dish, and season all over with 1 tsp. salt. Pour the remaining half of the chimichurri over the chicken and turn to coat the chicken with it. Cover and let sit for 30 minutes at room temperature or refrigerate for up to 24 hours.
  • Position a rack in the center of the oven and heat to 450°F. Line a large rimmed baking sheet with aluminum foil and position a wire rack over the baking sheet.
  • Place the chicken skin side up on the wire rack (discard the remaining chimichurri in the baking dish). Roast until golden brown and cooked through (165°F), rotating the baking sheet halfway through roasting so that the chicken browns evenly, 35 to 45 minutes total. Serve with some of the reserved chimichurri.


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