WHAT’S COOKING: Roast bone-in chicken breasts with a chimichurri dry rub
Turn the tables on chimichurri. Instead of the usual wet sauce or condiment we love, make a dry rub from similar, but dried, ingredients. It’s quite a different thing, but the herby flavour hit is great.
Tony Jackman presents a new twist on the classic chimichurri sauce by transforming it into a dry rub for roasting bone-in, skin-on chicken breasts. Instead of using fresh ingredients, the recipe calls for dried parsley, oregano, garlic powder, pimenton, black pepper, and olive oil. The method involves preheating the oven to 200°C (220°C for a conventional oven), preparing the dry rub, coating the chicken breasts with the mixture and olive oil, and then roasting them for 30 minutes in an air fryer or 35-40 minutes in an oven.
After resting for 5 minutes, the breasts can be served with pan juices or alongside other side dishes, garnished with fresh oregano or parsley.
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