Argentine Chicken


This dish was created solely to pair with my Chimichurri Sauce and since that condiment was inspired by my husband's trip to Argentina, I thought this dish should capture Spanish flavors as well.     

The saffron & oregano shine through the flavors of this chicken.  The great thing about this chicken is that once you put it in the oven you have an hour to do whatever else you need to in the kitchen.  However, when it is done, the Argentine Chicken & the Chimichurri Sauce will fight for who gets to be the star of the show.  This meal would be super delicious with some sliced avocado on it too.  

Argentine Chicken


4 large, chicken breast {bone-in, skin-on}

1/3 cup olive oil

2 tablespoons ghee, melted

1/4 cup fresh oregano leaves, chopped

1 tablespoon coconut sugar*

1 -1/2 teaspoons salt

1 teaspoon of each: saffron threads, chili powder, smoked paprika & black pepper

1/2 teaspoon allspice

1/4 teaspoon of each: garlic powder, onion powder & dry ground mustard

1/2 cup chicken broth

*omit for Whole 30 or AIP diet



preheat the oven to 425º.

place olive oil & melted ghee into a small mixing bowl. whisk chopped oregano & all dried seasonings together with oil & ghee. 

place chicken breasts in a large baking dish.  make a small pocket between the skin & the meat & place 1 tablespoon of seasoning mixture into each pocket.  massage the outside of the skin of the chicken so that the seasoning spreads evenly between the skin & the meat.  

then equally divide remaining seasoned oil over all chicken breasts & rub all over the outside of each piece of chicken.

pour chicken broth into the bottom of the pan.  cover & bake 55-60 min.  remove cover & bake an additional 5 minutes.  internal temperature of chicken should read 165º.

let chicken rest 5 minutes & then enjoy!  

Love, Cara