Chimichurri-Topped Crispy Skinned ORGANIC Chicken
with Mixed Peppers & Sweet Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
1050 /serving
With a bouquet of fresh green herbs, capers and lime, chimichurri sets the tone for a South American evening. This uplifting condiment graces crispy-skinned chicken breasts, roasted in the oven with sweet potatoes, poblanos and sweet peppers. Serve spiked mayo on the side.
We will send you:
- 2 Organic skin-on chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Lime
- 450g Sweet potatoes
- 2 Poblano peppers (or green peppers)
- 14g Herb medley (parsley, mint, cilantro)
- 200g Mini sweet peppers
- 10g Capers
- 60ml Mayonnaise
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, chili, parsley, basil, bay leaves, canola oil)
Contains: Eggs
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
68 g
Saturated Fat
10 g
Sodium
780 mg
Total Carb
68 g
Sugars
18 g
Protein
45 g
Fibre
16 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken, skin-sides down, and cook, 3 to 4 min., until crispy.
- Flip and cook, 1 min., until partially cooked.
Mise en place
- Meanwhile, cut the sweet potatoes lengthwise into ½ inch wedges. In a medium bowl, toss with a drizzle of oil and S&P.
- Halve, core and medium-dice the poblanos.
- Halve and seed the sweet peppers lengthwise.
- In a large bowl, combine the poblanos, sweet peppers, a drizzle of oil, the remaining spices and S&P.
- Pick the mint leaves off the stems; stack on top of the parsley and cilantro. Roughly chop the herbs.
- Roughly chop the capers.
- Juice the lime.
Continue the chicken & start the vegetables
- Arrange the sweet potatoes and chicken, skin-sides up, on a lined sheet pan.
- Roast, 10 to 12 min., until partially cooked.
Finish the chicken & vegetables
- When the chicken and potatoes are partially cooked, flip the sweet potatoes and add the poblanos and sweet peppers.
- Roast, flipping halfway, 12 to 14 min., until the vegetables and chicken* are cooked through.
Make the chimichurri & lime mayo
- Meanwhile, in a small bowl, combine the herbs, capers, ⅔ of the lime juice, 3 tbsp olive oil (double for 4 portions) and S&P.
- In a second small bowl, combine the mayo, remaining lime juice and S&P.
Plate your dish
- Divide the chicken (slice beforehand if desired) and vegetables between your plates.
- Spoon the chimichurri over.
- Serve the lime mayo on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
