CHIMICHURRI CHICKEN WITH ROAST SQUASH

Chimichurri is a pungent green Argentinian sauce made using fresh herbs, vinegar and garlic. I’ve used half the chimichurri to marinate the chicken and the remainder as the accompanying sauce. This way you get a double whammy of flavour.

SERVES 4

H 1kg whole chicken thighs, legs or drumsticks

H 800g squash, peeled, deseeded and very thinly sliced

H 2 red onions, thinly sliced

H 3 tbsp olive oil

H 2 tsp thyme leaves

H salt and freshly ground black pepper

FOR THE CHIMICHURRI

(or use about 120g store-bought)

H 1 garlic clove, finely chopped

H 1 tsp dried oregano

H 2 tbsp white wine or cider vinegar, plus more if needed

H juice of ½ lemon

H ½ tsp chilli flakes

H 1 small bunch of flat-leaf parsley

H 1 shallot, finely chopped

H 70ml olive oil, plus more if needed

H Blend together all of the ingredients for the chimichurri until smooth, adding salt, plus more vinegar to taste and more oil to loosen, if required.

H Mix half the chimichurri into the chicken, cover and leave to marinate in the fridge for at least 1 hour, although the longer the better. Remove the chicken from the fridge about 20 minutes before you plan to cook it. Alternatively, forgo the marinating time and continue with the method below.

H Preheat the oven to 200C/180C fan/gas 6. In a large baking tray, combine the squash and onions with 2 tablespoons of the olive oil and all the thyme leaves, then season with salt and pepper. Place the chicken on top, drizzle with the remaining tablespoon of olive oil and again season with salt and pepper.

H Roast for 35-40 minutes, or until the chicken is completely cooked and tender. Add more seasoning if needed, then drizzle with the remaining chimichurri to serve.