Preparation Time: 15 minutes Cooking Time: 30-40 minutes Total Time: Approximately 55 minutes

For the Chimichurri Sauce:

• 75g fresh parsley leaves, chopped
• 45g fresh coriander leaves, chopped
• 3 cloves garlic, minced
• 1 small red onion, finely chopped
• 2 tablespoons red wine vinegar
• 100g extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon hot chilli flakes (adjust to taste)
• Salt and black pepper to taste

For the Chicken Thighs:

• 4 bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 2 tablespoons olive oil

1. Prepare the Chimichurri Sauce:
   • In a bowl, combine the chopped parsley, coriander, minced garlic, red onion, red wine vinegar, dried oregano, and red pepper flakes.
   • Slowly drizzle in the extra virgin olive oil while stirring continuously until the sauce is well combined.
   • Season the chimichurri sauce with salt and black pepper to taste. Set aside.
2. Prepare the Chicken Thighs:
   • Preheat your oven to 200°C (180°C fan/gas mark 6).
   • Pat the chicken thighs dry with paper towels to remove excess moisture.
   • Season both sides of the chicken thighs with salt and black pepper.
3. Sear the Chicken Thighs:
   • Heat 2 tablespoons of olive oil in an ovenproof  frying pan over medium-high heat.
   • Once the oil is hot, add the chicken thighs skin-side down and sear for about 4-5 minutes or until the skin is crispy and golden brown.
   • Flip the chicken thighs and sear the other side for an additional 2-3 minutes.
4. Bake the Chicken:
   • Pour the prepared chimichurri sauce over the seared chicken thighs in the skillet.
   • Transfer the pan to the preheated oven and bake for 20-25 minutes or until the chicken thighs reach an internal temperature of 75°C (165°F).
5. Serve:
   • Once cooked, remove the pan from the oven and let it rest for a few minutes.
   • Spoon some of the chimichurri sauce over the chicken before serving.
   • Serve the chimichurri chicken thighs hot, garnished with additional fresh herbs if desired.

• Calories: 450-500 kcal
• Protein: 25-30g
• Carbohydrates: 2-3g
• Fat: 35-40g
• Sugars: 1-2g