Spanish-Style Chicken with Crispy Chorizo and Chimichurri – Rachael Ray

Ingredients

• 2 shallots, coarsely chopped
• 1 1/2 cups flat leaf parsley leaves
• 8 sprigs thyme, leaves picked from stems
• 8 sprigs marjoram, leaves picked picked from stems
• Zest of 1 lemon
• 1/4 cup sherry vinegar or white wine vinegar
• Salt and ground black pepper
• 1/2 cup extra virgin olive oil (EVOO), plus additional for drizzling
• 3 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1/2 pound cured Spanish-style chorizo, skins removed and cut in half lengthwise
• 1 whole chicken, skin-on and quartered (2 breasts with wings attached and 2 thighs with legs attached)