Chicken Argentina

Experience the vibrant flavors of South America with this mouthwatering Chicken Argentina recipe! Tender, juicy chicken thighs are marinated in a zesty chimichurri sauce made with fresh parsley, cilantro, garlic, and a tangy blend of red wine vinegar and citrusy lemon juice. Paired with a colorful medley of roasted baby potatoes, red bell peppers, and zucchini, this one-pan meal is as visually stunning as it is delicious. Perfect for busy weeknights or casual dinner parties, this dish combines bold spices like cumin and paprika with the rich aroma of roasted vegetables for a flavor-packed Argentine-inspired feast. Serve it with the remaining chimichurri drizzled on top for a burst of freshness in every bite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken thighs
• 4 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 1 cup (chopped) Fresh flat-leaf parsley
• 1 cup (chopped) Fresh cilantro
• 4 cloves (minced) Garlic
• 1 teaspoon Red chili flakes
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 piece Lemon (juiced)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 500 grams Baby potatoes
• 1 piece (cut into strips) Red bell pepper
• 1 piece (sliced) Zucchini

Directions

Step 1

In a mixing bowl, combine olive oil (2 tablespoons), red wine vinegar, chopped parsley, chopped cilantro, minced garlic, red chili flakes, cumin, paprika, lemon juice, salt, and black pepper. Mix well to create the chimichurri marinade.

Step 2

Place the chicken thighs in a resealable plastic bag or shallow dish. Pour half of the chimichurri marinade over the chicken, reserving the other half for serving. Seal the bag or cover the dish, and refrigerate for at least 1 hour (or up to overnight) to marinate.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

In a large baking dish, toss the baby potatoes, red bell pepper strips, and zucchini slices with the remaining olive oil (2 tablespoons), a pinch of salt, and black pepper.

Step 5

Remove the chicken thighs from the marinade and arrange them on top of the vegetables in the baking dish.

Step 6

Roast the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Stir the vegetables halfway through cooking for even roasting.

Step 7

Once cooked, remove the dish from the oven. Let the chicken rest for 5 minutes.

Step 8

Drizzle the reserved chimichurri sauce over the roasted chicken and vegetables before serving.

Step 9

Serve hot and enjoy a taste of Argentina!

Nutrition Facts

Serving size	(1450.0g)

Amount per serving	% Daily Value*
Calories	1900.2

Total Fat 102.6g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 500mg	0%
Sodium 4694.3mg	0%
Total Carbohydrate 124.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 23.1g
Protein 121.7g	0%

Vitamin D 28IU	0%
Calcium 311.2mg	0%
Iron 16.3mg	0%
Potassium 4720.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 25.5%

Carbs: 26.1%