I will be making a Chimmichurri marinated chicken for Passover with chicken breasts. Sorry, if in advance if this Is in the wrong board- I thought it was a "home cooking" type of post. I will have to roast the chicken, and will not be able to grill it as it is traditionally done. My thinking is 350 F uncovered, skin side up.. I can probably turn the broiler on at the end to crisp it up, and was going to marinate it for a day first in the Chimmichurri sauce and put some of the sauce under the skin. Thoughts on whether this should turn out nicely?
My current fav chicken recipe, you can try in the oven but the marinade is not chimmchurri it is more of a lemon, olive oil with a few seasonings. Check out the chow recipes which are a great intro. i use whatever I have that is green for the sauce, i think oregano and mint are important.