How to cook
To prepare the Chimichurri sauce, chop finely the red pepper, it can be a chilly pepper if you wish.
Chop finely the chives or spring onions and crush the garlic.
Place the green herbs (parsley and oregano) with the pepper, garlic and chives in a bowl. Add the lemon juice, olive oil, salt to taste and mix well.
Try to balance the flavours of the sauce by adding the ingredients you want to dominate.
Save half of the Chimichurri sauce, and brush with the rest the chicken thoroughly. Let them rest in the fridge from 2-3 hours up to 24 hours.
Place the marinated chicken with the juices in a baking tray, greased with 2-3 tablespoons of olive oil, and pour the white wine on top. Between the meat add the crushed garlic cloves, and add some salt if needed.
Preheat the oven to 360°F (180 degrees) and bake for 20 minutes, then increase the temperature to 390°F (200 degrees) and continue cooking the chicken until it's golden brown and crispy. The cooking time depends on the size of the pieces. With this recipe you can also roast a whole chicken.
When the meat is ready brush with the rest of the Chimichurri sauce. If you have some left you can serve it in a small bowl, or save it for another occasion.