Roasted Chicken with Olive Chimichurri

Name: Roasted Chicken with Olive Chimichurri
Prep time: 60 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 2 tablespoons Carbonell ® olive touch vegetable oil; 1/2 cups orange juice, natural; 2 tablespoons basil, finely chopped; 1 tablespoon garlic, finely chopped; 2 árbol chiles, finely chopped; 1 tablespoon mustard; 1 tablespoon black pepper, freshly ground; 4 chicken breasts, clean and boneless; salt; 1 orange, sliced; 1 cup parsley, finely chopped; 3 cloves garlic, finely chopped; 2 Jalapeño chiles, finely chopped; 1/2 cups pitted olives Carbonell®, half finely chopped and the other half sliced; 1 tablespoon oregano, dry; salt; black pepper, freshly ground; 1/2 cups Carbonell® extra virgin olive oil; 3 tablespoons Carbonell® Red Wine Vinegar

Carbonell

Eating chicken doesn't have to be boring or bland; you can achieve a perfect balance of flavors with this Roasted Chicken with Olive Chimichurri recipe, which you can pair with a crunchy mix of grilled vegetables.

Keep in mind that for this chicken recipe, you should marinate the pieces in orange, as this adds the most flavor. Additionally, the key to marinating thick cuts of meat or chicken is that it also helps to tenderize.

Reviewed by Editorial Team of Kiwilimón

Published: 11-03-2019

Preparation

40 mins

20 mins

Low

For the marinade, in a bowl mix the Carbonell® Extra Virgin Olive Oil touch of olive with the orange juice, basil, garlic, árbol chili, mustard, and pepper. Marinate the chicken with the previous mixture for about 30 minutes in the refrigerator.

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Roasted Chicken with Olive Chimichurri

Ingredients

Preparation

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