I eat a lot of chicken. It’s probably my most consumed protein source and I’ve eaten it so many different ways. Because of that, I’m always looking for new ways to cook/flavour it.

I was at the store and I was looking at the seasoning mixes – down the Ethnic/Mexican aisle – and I happened across a packet that was an Argentinian blend (Club House brand). The instructions said to use it as like a dressing/to toss your food in after cooking, but I thought it would work well as a marinade. I just wanted to say that I don’t usually buy seasoning packets because they’re typically full of salt. But I made an exception this time because it sounded really good and I knew my dad would enjoy it, since that’s where he’s from.

The package didn’t list all the herbs or spices but I’m guessing there was some oregano, chili, parsley and garlic. It reminded me of the flavours of Chimichurri which is an Argentinian sauce, sort of like a pesto.

I used bone-in, skinless chicken thighs (you could use legs too) and coated them in a mixture of the seasoning packet and olive oil. I let it marinate for about 1 hour and then baked until tender. This couldn’t have been easier and it turns out so incredible.

You could make this chicken with any variety of seasoning. I think an awesome option would be to make a Mexican version and use taco or fajita seasoning.

Once you have your cooked chicken, you can serve this with pretty much anything. Some possibilities of sides include: roasted vegetables, rice, salad, mashed potatoes. Such a good dinner.

Plus, if you make a lot of chicken, you can use leftovers for lunch the next day in a salad or wrap. I love to repurpose my leftovers like that.

Ingredients:

• 12 chicken thighs or legs, skin removed
• 1/4 cup olive oil
• 25g packet Argentine seasoning mix, Club House brand (or other seasoning mix)

Directions:

1. In a small bowl, combine olive oil and seasoning mix. Stir until fully incorporated.
2. Place chicken in a large zip-top bag and pour marinade over. Close bag and rub the chicken pieces to make sure everything is coated with the seasoning. Place bag in a big bowl (in case of leaks) in the fridge for 1-2 hours.
3. Preheat oven to 375°. Line a baking sheet with tin foil, followed by parchment paper.
4. Lay chicken with any extra marinade on prepared pan. Bake 45 minutes until fully cooked and juices run clear. Serve hot.