top of page

Sunday dinner: chimichurri spatchcock chicken, brown butter thyme sweets, & broccolini

At the risk of sounding cliche or corny, I need to say that nothing is more nostalgic or comforting than a chicken dinner on a Sunday night. It is one of, if not the most versatile dinner concepts that can take on many different flavor profiles. This Sunday, I was in the mood for an herby spatchcock chicken, intensely flavored sweet potatoes, and a pungent side of greens.

This filling/ comforting meal was only made possible by having time. I needed time to peel, chop, and blend the marinade. I needed time to steam the sweet potatoes and puree in more flavor. This Sunday dinner layered with flavor needed time and patience.

Take a little time to read and watch this Sunday Dinner vibe: Chimichurri Spatchcock Chicken, Brown Butter Thyme Sweets, & Broccoli.

Watch the Pinterest Video (follow us: @hightea_happyhour)


Chimichurri Spatchcock Chicken & Broccolini:

Spatchcock Chicken 2 Handfuls of Cilantro 1 Handful of Chives 1/2 Red Onion 6 Garlic Cloves 2 Tsp Mustard Powder 1/4 Parmesan Cheese 1/2 Cup Vegetable Oil (add more if needed) 2 Tbsp Rice Vinegar Juice from 1/2 Lime Salt & Pepper to taste 1 lemon sliced 2 bunches of broccolini

Instructions: Preheat the oven to 375 degrees Grease the baking sheet and lay lemon slices out in the shape of the spatchcock chicken. Wash chicken, pat dry, and lay chicken on top of lemon slices. Then salt and pepper chicken. In a food processor, combine all of the ingredients except chicken and broccolini (including some salt and pepper to taste). Cover chicken in the chimichurri sauce. Bake for 30 minutes. Remove from the oven, add broccolini to the sheet and bake for an additional 10 minutes. Remove from the oven, and baste chicken and broccolini with the pan drippings. Enjoy!

Brown Butter Thyme Whipped Sweets: 4 Large Sweet Potatoes 1/2 Cup Butter 4 Sprigs of Thyme 1 Cup Sugar 2 Tbsp Cinnamon 1 Tbsp Vanilla Extract 2 Tbsp Lemon Juice Salt to taste

Instructions: Preheat the oven to 375 degrees. Grease the baking sheet and line the sweet potatoes on the sheet. Prick the top of the sweet potatoes with a fork and bake for 20- 30 minutes or until the flesh is tender. Once removed from the oven, carefully remove the flesh and place it in a bowl. In a pan, melt butter and add thyme over medium heat. Swirl the butter occasionally to prevent burning. Remove from heat when it slightly browns. Add the brown butter thyme sauce, sugar, cinnamon, lemon juice, and salt to taste to the bowl of sweet potatoes. Blend them together until they reach the desired consistency. Fold in the vanilla extract at the end. Enjoy!

Is this Sunday Dinner a vibe? Comment below!


  • YouTube
  • Twitter
  • TikTok
  • Instagram
  • Pinterest
bottom of page