To Food with Love does it again with their Chimichurri Roast Chicken
2 chicken marylands (whole leg)
Salt and pepper
1 1/2 cups tightly packed flat-leaf parsley leaves, chopped
3 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp dried chilli flakes
2 tbsp red wine vinegar
1/2 cup extra virgin olive oil
Salt and black pepper, to taste
Prepare Chimichurri by mixing all the ingredients together. Set aside, or refrigerate for up to 3 days until ready for use.
Preheat oven to 200C (400F).
Rub salt and pepper over the chicken. Gently lift the skin until it separates from the flesh, and stuff it with some chimichurri. Rub 1 tbsp of chimichurri all over each chicken Maryland. Place in a roasting tin. Toss some potatoes and vegetables with olive oil, salt and pepper (and butter if you like). Arrange these in the roasting tin. Bake for 1 hour until chicken is cooked and browned. Turn up the heat to 230C (440F) for the last 5 minutes to crisp up the skin. Serve immediately with extra chimichurri on the side.