Chicken with chimichurri and crispy potatoes
Juicy seared chicken topped with a bright, garlicky Argentinian herb sauce, with crispy roasted potatoes on the side.
- 45 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.87 a serving
- 540 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- ½ lb baby potatoes, halved
- ½ cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- ¾ lb chicken breasts
From your pantry
- ¼ cup olive oil, divided
- 1 tsp salt, divided
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- 2 tbsp red wine vinegar
- ¼ tsp black pepper
Each serving has about 540 calories, 41 g protein, 20 g carbs and 32 g fat, and costs about $2.87 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No fresh parsley? Cilantro works.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the potatoes on a with 1 tablespoon of oil and ¼ teaspoon of salt, turn them cut side down, and 25 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 25 min
the parsley, garlic, oregano, pepper flakes, vinegar, 2 tablespoons of oil and ¼ teaspoon of salt together, and let it sit while you cook.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Chimichurri tastes better after 15 minutes, once the garlic and vinegar mellow into the herbs.Pound the chicken to an even ¾ inch, with the rest of the salt and the pepper, and wash your hands.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the last tablespoon of oil in a large over medium-high and the chicken 5 to 6 minutes without moving it, until deep .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 5 min 30 sec
Flip, turn the heat to medium, and cook 5 to 6 minutes more, until the thickest part reads 165°F.
Medium heatTimer: 5 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let the chicken 5 minutes, it, and spoon the chimichurri over, with the potatoes alongside.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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