Easy Chimichurri Sauce with Roasted Chicken and Root Veggies

Sauce & Dressing

Fairgrown

Serves 4-6 Prep 15 min Cook 30 min

An easy homemade chimichurri sauce paired with roasted chicken and root veggies — a cozy winter meal brightened up with fresh green herbs. Adaptable for vegetarian or meat eaters. Sourced from America's Grow-a-Row.

Ingredients

Primary

Mixed Herbs(Any)— 2 cups, chopped finely (any combination)
Carrots(Any)— 3 large, cut into rounds
Potatoes(Any)— 3 large, large dice

Secondary

Cilantro(Any)— part of the 2 cups of herbs
Parsley(Any)— part of the 2 cups of herbs
Basil(Any)— part of the 2 cups of herbs
Dill(Any)— part of the 2 cups of herbs
Onions (Green Onion)(Any)— part of the 2 cups of herbs (green onion)

Additional / Pantry

1½–2 lbs chicken, cut into strips (or 1 pack tofu, cut into planks)
2 cloves garlic, minced finely
¼ cup vinegar (red wine, white wine, apple cider, or any combination)
¾ cup olive oil
Red pepper flakes, to taste
Salt and black pepper, to taste

Instructions

For the sauce, combine chopped herbs, minced garlic, vinegar, and olive oil in a bowl. Mix well.
In a separate bowl, pour sauce over chicken strips or tofu, reserving some sauce for later. Mix well to coat. Set aside to marinate.
Add chopped potatoes and carrots to a clean bowl, season with olive oil, salt, and pepper. Mix to coat.
On a sheet pan, spread potatoes and carrots out in an even layer. Place chicken or tofu over top. Roast in the oven at 375°F for 30 minutes, or until chicken or tofu starts to brown and is cooked all the way through and vegetables are soft.
Top with more chimichurri sauce and serve.

Notes

This recipe is great for households with a mix of eaters — some love chicken and some are vegetarian, and the dish adapts easily without adding extra time. Use any combination of green herbs you have on hand (cilantro, parsley, green onion, basil, dill). You can also make the sauce in a food processor.