Makes 4 servings
2 lbs bone in, skin on chicken thighs (6 - 8 thighs)
1 cup packed fresh flat-leaf parsley leaves
1 cup packed fresh cilantro leaves and tender stems
2 tablespoons fresh oregano leaves
2 garlic cloves, minced
2 tablespoons red wine vinegar
1/2 teaspoon sea salt
freshly ground black pepper
1/3 cup extra virgin olive oil
1 tablespoon capers (optional)
Preheat oven to 400F.
Add all the chimichurri ingredients to the food processor except the olive oil and blend on high until roughly chopped. With the motor running, slowly add the olive oil until combined. Taste and adjust seasoning as needed.
Pat the chicken thighs dry with a paper towel.
Place a cast iron pan (or oven safe skillet) over medium high heat. Once the pan is hot, add a few tablespoons of avocado oil and add the chicken skin side down. Cook for about 7 minutes until the chicken releases from the pan and is golden brown and crispy. Flip the thighs so skin side is facing up and place into the oven on the top rack for 15 minutes to finish cooking.
Remove the chicken from the oven using an oven mit as the pan with be very hot!
Top the chicken with chimichurri and enjoy!
*Chimichurri keeps for 10 days in the fridge or 3 months in the freezer