Crispy Baked Chicken and Chimichurri

Baked chicken is a weeknight staple for many of us. It’s quick, easy and healthy. The only problem is it can become boring and repetitive. Mix up your baked chicken and bring it back to life! I used bone-in chicken breast because it always turns out so much more flavorful and juicy than boneless. I kept the skin on because when it is baked in the oven it becomes super crispy and flavorful. The star of this recipe is the homemade chimichurri. People may be intimidated by the word chimichurri because it sounds fancy, but it is just a variety of fresh herbs, oil, and vinegar. I added some lemon zest to add a vibrant, bold flavor to the chicken. This dish would go perfectly with your favorite roasted vegetable and some rice. End off summer the right way with this amazing baked chicken with fresh chimichurri!
You will need:
3-4 bone-in, skin on chicken breast
Garlic powder
Onion powder
Olive oil
1 tbsp chopped cilantro
1 tbsp chopped parsley
1 tsp lemon zest
1 tbsp lemon juice
1 tsp white vinegar
1/4 cup extra virgin olive oil
Preheat your oven to 400 degrees. Lay the chicken out on a sheet pan and drizzle them with olive oil. Then season your chicken with garlic power, onion powder, salt and pepper until the skin is evenly coated. Place the chicken in the oven until it reaches an internal temperature of 170 degrees, or about 40 minutes. While the chicken is cooking, you can make the homemade chimichurri. Finely chop the cilantro and parsley and add them to a small bowl. Then add the remaining ingredients and finish with salt and pepper. Stir until combined. Once the chicken is fully cooked, drizzle the chimichurri on top and enjoy!

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