Chimichurri Chicken and Shrimp with Roasted Potatoes and Broccoli
![Picture](/uploads/1/2/4/7/12479598/3922344.jpg)
Chimichurri is one of my favorite marinades/sauces to use, it is so bright and tangy it pairs so well with just about everything! I am dedicating this dish to my best friend Alex (photo below) who will be spending the semester in Argentina, hopefully my Chimichurri comes close to the one he will be enjoying in Buenos Aires!
Chimichurri Marinade
![Picture](/uploads/1/2/4/7/12479598/423697.jpg)
Ingredients for Marinade:
2 cups Italian parsley, roughly chopped
1-2 cups fresh oregano
2-3 shallots, roughly chopped
5-6 cloves of garlic, roughly chopped
1/2 cup sherry vinegar
1/2 cup lemon juice
zest of 2-3 lemons
1 tsp chili flakes
1/2-1 cup extra virgin olive oil
sea salt and pepper to taste
Directions:
Put all ingredients into food processor except olive oil. Pulse all ingredients to get them started, while processor is running, stream in olive oil until enough oil to balance out acidity. Finish with salt and pepper to taste. (If it is too thin, add more olive oil, if it is too thick, add more lemon juice or vinegar)
For Marinating:
Pour over chicken, beef, or lamb and marinade for up to 40 minutes. For shrimp, 20-30 minutes. Pour left over marinade into sauce pan and bring just to a boil, remove from heat and use as extra sauce! Garnish with lemon slices and parsley.
2 cups Italian parsley, roughly chopped
1-2 cups fresh oregano
2-3 shallots, roughly chopped
5-6 cloves of garlic, roughly chopped
1/2 cup sherry vinegar
1/2 cup lemon juice
zest of 2-3 lemons
1 tsp chili flakes
1/2-1 cup extra virgin olive oil
sea salt and pepper to taste
Directions:
Put all ingredients into food processor except olive oil. Pulse all ingredients to get them started, while processor is running, stream in olive oil until enough oil to balance out acidity. Finish with salt and pepper to taste. (If it is too thin, add more olive oil, if it is too thick, add more lemon juice or vinegar)
For Marinating:
Pour over chicken, beef, or lamb and marinade for up to 40 minutes. For shrimp, 20-30 minutes. Pour left over marinade into sauce pan and bring just to a boil, remove from heat and use as extra sauce! Garnish with lemon slices and parsley.
Roasted Rosemary Potatoes
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Rosemary and potatoes are such a classic combination it is hard to go wrong!
Ingredients:
2-3lb red potatoes, halved
3-4 tbsp chopped rosemary
1/2 cup olive oil
sea salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Put potatoes on baking sheet, drizzle with olive oil, salt, pepper, and rosemary. Mix with your hands to ensure all potatoes are evenly coated. Put into oven for 30-35 minutes or until potatoes are browned.
Ingredients:
2-3lb red potatoes, halved
3-4 tbsp chopped rosemary
1/2 cup olive oil
sea salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Put potatoes on baking sheet, drizzle with olive oil, salt, pepper, and rosemary. Mix with your hands to ensure all potatoes are evenly coated. Put into oven for 30-35 minutes or until potatoes are browned.
Roasted Broccoli
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This recipe can be applied to so many different vegetables! (eggplant, carrots, brussel sprouts, potatoes, the list goes on and on!) Vegetables taste the best when they are simply done and the natural flavor of the vegetable is highlighted.
Ingredients:
3-4 heads of broccoli cut into florets
1/4 cup olive oil
sea salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Cover a sheet pan with foil, put broccoli on sheet pan, add olive oil, salt and pepper. Toss broccoli with hands to ensure that all broccoli florets are evenly coated with olive oil and seasonings. Roast broccoli for 20-30 minutes until broccoli is tender but not too soft. Plate as is and enjoy!
Ingredients:
3-4 heads of broccoli cut into florets
1/4 cup olive oil
sea salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Cover a sheet pan with foil, put broccoli on sheet pan, add olive oil, salt and pepper. Toss broccoli with hands to ensure that all broccoli florets are evenly coated with olive oil and seasonings. Roast broccoli for 20-30 minutes until broccoli is tender but not too soft. Plate as is and enjoy!