Baked Chicken with Minted Chimichurri

Make 4 Servings • Prep Time: 20 minutes + up to 2 hours to marinate • Cook Time: 40 minutes

ingredients

8 bone-in, skin-on chicken thighs 
1 cup Minted Chimichurri (recipe below)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

preparations

Put the chicken in a large bowl with 6 tablespoons of the chimichurri and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 45 minutes or up to 2 hours. 

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Wipe off any of the marinating chimichurri. Place the chicken on the prepared baking sheet skin side up and season with salt and pepper. Bake for 35-40 minutes or until the juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 160°F. Transfer the chicken to a serving platter and drizzle a few tablespoons of the chimichurri over it. Serve, with the rest of the chimichurri on the side.

STORAGE: Store in an airtight container in the refrigerator for up to 5 days

Minted Chimichurri

Makes About 1 cup • Prep Time: 15 minutes 

ingredients

¾ cup tightly packed fresh mint
¾ cup tightly packed flat-leaf parsley
⅓ cup fresh oregano, or 2 tablespoons dried
4 cloves garlic, minced
½ teaspoon red pepper flakes (optional, if tolerated)
½ teaspoon sea salt
2 teaspoons lemon zest
⅓ cup freshly squeezed lemon juice
⅔ cup extra-virgin olive oil

preparations

Add all the ingredients to a blender or food processor and process until all the ingredients are well combined. 

cook’s note

This chimichurri is also delicious on a piece of fish or used as a dressing over salad, roasted vegetables, beans or grains.

STORAGE: Store in an airtight container in the refrigerator for up to 5 days

Reprinted with permissions from The Healthy Mind Cookbook: Big Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Copyright © 2015 . Published by Ten Speed Press, an imprint of Penguin Random House LLC.