Green Herb Chicken

Green sauce/chimichurri:
1 serrano chile (or 2 jalapeno)
1 cup chopped cilantro
5 cloves garlic
4 teaspoons dijon mustard
1 teaspoon salt
1 tablespoon olive oil

Four chicken quarters

1. Rough chop all green sauce ingredients, then blend until a chunky sauce 
2. Prep four chicken hind quarters (leg and thigh), removing excess fat, guts, the butt, and anything you won't eat. Try to separate the skin from the meat to form little pockets
3. Apply a teaspoon and a half to each chicken pocket, between skin and meat and smush it to distribute. Its okay if it leaks a little
4. On the outside skin and bottom (with no skin), rub some additional salt, garlic powder, and oregano
5. Heat a large skillet, cast iron, or your favorite heavy saute pan. Add two teaspoons vegetable (or other neutral oil) and wait until the pan and oil are nice and hot.
6. Preheat oven to 425 and prep a roasting pan with a rack
7. In the skillet, sear the chicken on both sides until skin starts to crisp (will take about 10 minutes)
8. When chicken no longer sticks to pan and skin is a lovely crisp brown, remove chicken to the roasting pan (you can keep the saute pan and cook vegetables in it if there isn't too much oil!)
9. Roast in the oven for 30 minutes, until a thermometer reads 155 degrees F
10. Allow chicken to rest for 5-10 minutes before plating and serving

Any leftover green sauce also would serve as a chimichurri, topping a seared steak or cold chicken breast. Also use to season precooked roasted vegetables or chickpeas.