4-6wholechicken thighs, patted dry with a paper towel
¼cupcumin, to taste
1wholeonion, sliced
6-10wholegarlic cloves
2wholelimes, juiced
¼cupfresh cilantro, chopped
½cupchicken broth
For the Chimichurri
½cupfresh Italian parsley
¼cupred wine vinegar
3wholeroasted garlic cloves
1wholeshallot
1wholered chili pepper
1tspsalt
½cupextra-virgin olive oil
½tspdried oregano
½cupfresh cilantro
½tspcumin
½tspblack pepper
For the Rice
2cupscooked rice
1wholezested and juiced lime
¼cupcilantro
Instructions
For the Chicken
Preheat oven to 450 and place large cast iron pan or oven safe skillet over medium high heat.
Pat dry chicken and liberally season with salt and cumin. Massage into chicken and let rest for at least 10 minutes.
Add 2 tbls oil with a high smoke point (like avocado) to the pan. Place chicken skin side down and sear for 5 minutes then flip and sear for another 5 minutes.
Nest sliced onion and garlic cloves around the chicken. Add lime juice, cilantro, and chicken broth, being careful not to pour on top of crispy skin. Place into oven for 20-30 minutes, until chicken is cooked and liquid is absorbed.
For the Chimichurri
One the chicken is in the oven, add all ingredients for the chimichurri into a food processor and pulse until well blended. Refrigerate.
For the Rice
Cook rice per instructions on package. One cooked, mix with remaining ingredients and let cook slightly in the pan until lime juice is absorbed.
Serve chicken and onions over rice and top with chimichurri.
Notes
I typically use either fresh or roasted garlic for the chimichurri. Fresh can have a sharp bite, so roasted can be used as well. If you can't get roasted garlic at your local grocery store, add a few extra cloves to the chicken. Once the chicken is done remove 3 garlic cloves and pulse in food processor with remaining ingredients. This makes a lot of chimichurri! See my recipe for Chimichurri Chicken Wings for the leftovers if you have them. If you don't like cilantro, sub for basil and replace the cumin with thyme. Eliminate lime and replace with red wine vinegar where it calls for lime juice.