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Meat
Easy
5 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This chicken is wonderful on its own but heightened even further with this bright and seasonal chimichurri sauce. The chicken is roasted and caramelized, and the sauce is bold and brightly colored. Serve along with roasted lemons and garlic.
2 and 1/2 pounds bone-in chicken pieces, about 10 pieces
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
10 cloves peeled garlic
2 lemons, 1 quartered and 1 halved
2 tablespoons Tuscanini Extra-Virgin Olive Oil
1/4 cup Manischewitz Honey
zest of 2 lemons
1/2 cup Tonnelli Red Wine Vinegar
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
3 tablespoons finely chopped chives or shallots
3/4 cup green onions, finely minced
1/2 cup parsley
1/2 cup fresh mint
1/2 cup fresh cilantro
1/2 cup fresh basil
1/2 teaspoon red chili flakes
3/4 cup Tuscanini Extra-Virgin Olive Oil
1/2 teaspoon kosher salt
Preheat oven to 375 degrees Fahrenheit.
Place chicken in oven-safe baking dish. Sprinkle with salt and pepper and tuck garlic and lemon quarters in between pieces.
Place lemon halves on edge of pan or wherever there is room. Drizzle with olive oil.
In a small saucepan over low heat, stir honey and lemon zest until syrupy, about three minutes. Set aside.
Roast chicken for 45 minutes.
Rewarm glaze and brush over chicken.
Cook chicken an additional 30 minutes, brushing with additional glaze twice more.
If chicken starts to brown too quickly, reduce oven temperature to 325 degrees Fahrenheit. Cook until internal temperature reaches 165 degrees Fahrenheit.
Serve chicken with roasted garlic and lemons, topped with spring herb chimichurri.
Using an immersion blender, puree vinegar, garlic, chives, green onions, parsley, mint, cilantro, basil, and red chili flakes.
With motor running, blend in olive oil and salt until coarsely blended.
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