Boldo-Marinated Chicken with Roasted Vegetables
Chicken thighs marinated in a bold boldo tea reduction with garlic and cumin, roasted alongside seasonal vegetables for a rustic South American-inspired dish.
Boldo tea makes a surprisingly effective marinade base. Its bitter, herbaceous compounds tenderize the chicken while infusing it with an earthy, almost medicinal depth that's reminiscent of sage-rubbed roast poultry.
The key is brewing the boldo extra strong and reducing it with olive oil, garlic, and cumin to create a concentrated paste. This transforms the tea's camphor notes into something warm and savory rather than sharp.
Roasting the vegetables alongside the chicken lets them soak up the boldo-infused pan juices. Potatoes and sweet potatoes work especially well—they caramelize on the edges while absorbing that herbal earthiness.
Serve this with a simple salad and crusty bread to soak up the juices. It's a one-pan weeknight dinner that tastes like it took hours but comes together in under an hour.
Ingredients
- 6 bone-in chicken thighs
- 3 cups strong boldo tea (5 bags or 4 tbsp dried leaves in 3 cups water)
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 3 medium potatoes, cubed
- 2 carrots, cut into chunks
- 1 red onion, quartered
- Salt and pepper
- Fresh parsley for garnish
How to make it
- 1Brew boldo tea extra strong and let it cool. Reduce 3 cups of tea in a saucepan to 1 cup over medium heat (about 10 minutes).
- 2Mix reduced tea with garlic, cumin, olive oil, vinegar, salt, and pepper to form the marinade.
- 3Place chicken thighs in a dish and coat with half the marinade. Refrigerate for at least 30 minutes (or up to 4 hours).
- 4Preheat oven to 200°C (400°F). Toss potatoes, carrots, and onion with the remaining marinade in a roasting pan.
- 5Nestle chicken thighs skin-side up on top of the vegetables.
- 6Roast for 40–45 minutes until chicken skin is crispy and internal temperature reaches 75°C (165°F). Garnish with parsley and serve.
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