Chimichurri Baked Chicken
Ingredients
1/2 cup finely chopped fresh parsley
2 1/2 tablespoons olive oil
2 tablespoons chopped fresh oregano
leaves
1 tablespoon red wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1 pinch freshly ground black pepper
1 (2kg) whole chicken
1 teaspoon olive oil
1 large onion, sliced
1/2 cup chicken broth
1. Combine parsley, 2 1/2 tablespoons olive oil, oregano,
vinegar, garlic, salt, red pepper flakes, and black pepper in
a bowl; mix the chimichurri thoroughly.
2. Remove the backbone using kitchen shears. Flatten the
chicken with the heel of your hands. Loosen the skin of the
chicken carefully and rub the chimichurri underneath,
distributing it evenly.
3. Wrap the chicken in plastic wrap and refrigerate for 24
hours.
4. Allow chicken to come to room temperature for no more
than 1 hour before baking.
5. Preheat oven to 230 degrees Celcius.
6. Rub 1 teaspoon olive oil over the chicken; season with salt
and pepper. Place onion in a cast-iron skillet. Pour chicken
broth over onion. Place seasoned chicken on top.
7. Bake in the preheated oven for about 45 minutes. Allow
chicken to rest in a warm area for 10 minutes before slicing.
 Creamy Bay Scallop Spaghetti

1. Bring a large pot of lightly salted water to a boil. Cook

Ingredients
spaghetti in the boiling water, stirring occasionally
until tender yet firm to the bite, about 10 minutes or
8 ounces uncooked thick spaghetti 1 minute less than directed on the package.
1 tablespoon vegetable oil
500g bay scallops 2. Heat oil in a large skillet over high heat. When oil just

2 tablespoons butter starts to smoke, add scallops and move them into a

3 cloves garlic, minced single layer. Let sear on high for 60 seconds. Toss to
turn. Add butter and stir scallops until butter melts.
2 teaspoons grated lemon zest
Stir in garlic. Add lemon zest and red pepper flakes.
1 pinch red pepper flakes
Pour in cream. When mixture begins to simmer,
1 cup heavy cream salt and pepper to taste
reduce heat to medium-low. Add salt, pepper, and
1 lemon, juiced
lemon juice.
2 tablespoons chopped Italian parsley,
divided
3. Drain pasta. Transfer to skillet with scallops; bring to
Freshly grated Parmigiano-Reggiano cheese
a simmer. Add half the parsley. Cook until pasta is
heated through and tender, about 1 minute. Remove
from heat. Grate generously with grated cheese. Add
the rest of the parsley. Serve in warm bowls.