Ingredients

• 5 chicken thighs; skin and bone on

• ¾ cup parsley; finely chopped 

• ¼ cup cilantro; finely chopped

• ¼ cup red onion; finely chopped

• 3 cloves garlic; minced

• 1 jalapeno; finely chopped

• 1 tsp dill; finely chopped

• 1 tsp salt 

• ½ cup white wine vinegar 

• ¾ cup olive oil, plus 2 tbsp

• 1 zucchini; sliced and halved

• 1 bunch asparagus; chopped

Instructions

1. Preheat the oven to 400°F. 

2. To make the chimichurri, combine the parsley, cilantro, red onion, garlic, jalapeno, dill, salt, vinegar, and ¾ cup of olive oil. 

3. Place the chicken in the chimichurri and massage the mixture into the chicken with your hands, making sure each piece is fully coated.

4. Tightly seal the bowl with plastic wrap or aluminum foil and chill for 1 hour. 

5. Heat 2 tsp of olive oil in a pan on high heat. Place the chicken in the pan skin side down and cook on high heat for 5 minutes. Lower the heat to medium and flip the chicken, cooking for another 3 minutes. 

6. Turn the chicken back over so that the skin is facing up. 

7. Add the zucchini and asparagus into the pan with the chicken and spoon the remaining chimichurri from the marinade onto the vegetables and around the chicken. 

8. Place in the oven and cook for 35 minutes until the chicken reaches an interior temperature of 165 degrees.