Roast Chicken with Chimichurri

Recipe serves 4

For the chicken: 

- 12 chicken drumsticks

- 3 parsnips, sliced lengthwise

- 3 carrots, sliced lengthwise

- 2 onions, quartered

For the honey mustard marinade:

- 5 cloves garlic, minced

- 2 tbsp mustard

- 1 tbsp honey

- 2 tbsp apple cider vinegar (or lemon juice)

- 2 tsp paprika

- 3 tbsp olive oil

For the chimichurri:

- 1/2 red onion, minced

- 2 cloves garlic, minced

- 3 tbsp red wine vinegar

- 30g parsley, finely chopped

- 15g coriander, finely chopped

- 5g mint, finely chopped

- 2 tsp dried oregano

- 1 tsp paprika

- 6 tbsp olive oil

- 1 tsp honey

Instructions:

- Preheat your oven to 200C

- Mix the marinade ingredients together and season with salt and pepper.

- Divide the vegetables over two trays lined with baking paper. Spoon over half the marinade on the vegetables.

- Marinate the chicken with the remaining honey mustard marinade. Place 6 drumsticks on each baking tray, evenly spread apart. Season the tops with salt and pepper, and drizzle over additional olive oil.

- Place in the oven for about 45 minutes or until golden brown, basting halfway.

- Meanwhile, to make the chimichurri, add your minced onion, garlic and red wine vinegar to a bowl. Season with salt and let sit for 10 minutes. Add in the rest of the ingredients and whisk to combine. Season with salt and pepper to taste.

- When your chicken is cooked, remove from the oven and serve with your chimmichuri sauce.