Argentine Roast Chicken With Vegetables And Chimichurri Sauce
1/4 cup vinegar
1 tablespoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon hot pepper flakes
1 head garlic, cloves peeled and crushed
2 teaspoons chopped fresh oregano
1/2 cup vegetable or olive oil
salt to taste
fresh ground pepper to taste
1 (3-pound) roasting chicken, cut up
2 large bell peppers, diced
3 large tomatoes, sliced
5 large potatoes, peeled and each cut into 6 large chunks
1. Combine vinegar, cumin, paprika, hot pepper flakes, crushed garlic and oregano in a small bowl. Whisk in oil. Season to taste with salt and pepper. Pour sauce over chicken, rubbing skin well. cover with plastic wrap and refrigerate overnight.
2. When ready to roast, preheat oven to 400 degrees. Grease a large baking pan. Add peppers, then tomatoes. Place chicken, skin side down, on top, pouring half the marinade over. Scatter potatoes around chicken.
3. Roast 20 minutes, then turn chicken pieces over and continue roasting until the chicken is crispy on top, about 30 minutes more.
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Visit Alona Martinez - Adapted from naomi sisson, in 'the foods of israel today' nyt jewish cookbook
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