Rachael Ray's Spanish Style Chicken, Chorizo and Chimichurri Sauce

I posted the link to this the other day and thought it sounded so good I added it to my menu.

This is my version. I added a marinade step to the chicken, but this is optional.

1 small red onion, coarsely chopped
1 handful fresh parsley
1 handful fresh cilantro
zest of 1 lemon
1/4 cup white wine vinegar
sea salt and freshly ground black pepper, divided
1/4 cup olive oil
3 t smoked paprika
2 t garlic powder
1/2 lb fresh chorizo links
4 skinless chicken leg quarters

To make the chimichurri sauce: In a blender or food processor, add the onion, parsley, cilantro, lemon zest, vinegar, and salt and pepper to taste. Pulse blend ingredients; stream in oil with the machine running til a smooth paste forms. Taste and adjust as desired. Transfer the mixture to a small bowl and reserve.http://media-files.gather.com/images/d437/d958/d745/d224/d96/f3/full.jpg

In a small bowl, blend paprika, garlic powder and a little salt and pepper, and rub the seasoning all over the chicken pieces. Rub with half of the chimichurri sauce. Refrigerate for several hours if desired.

Preheat oven to 425ยบ.

Transfer the marinated chicken to a baking sheet with sides. Roast til golden brown and the juices run clear, about 45 minutes. Once the chicken has been in the oven for about 20 minutes, add chorizo.

I served the chicken, chorizo and remaining chimichurri with orzo pasta.http://media-files.gather.com/images/d436/d958/d745/d224/d96/f3/full.jpg

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