Pan Roasted Chicken with Roasted Vegetables and Chimichurri Sauce

2 bone in chicken breasts
1 zucchini
1 yellow squash
1 yellow onion
1 bunch parsley
1 bunch cilantro
2 tablespoons red wine vinegar
2 tablespoons red wine
Juice of 3 limes
2 jalapeno peppers
4 cloves garlic
1/2 cup extra virgin olive oil
Salt and pepper

Chimichurri:

1. Heat oven to 400 degrees. Lightly oil the jalapenos and roast for 20 minutes. Remove from oven, place in bowl, and cover. When cooled, peel the skins and remove seeds.

2. Wash parsley and cilantro and place in blender or food processor with the red wine vinegar, red wine, lime juice, garlic, olive oil, and roasted jalapenos. Pulse until smooth. Season with salt and pepper.

Chicken and vegetables:

1. Rough chop zucchini, yellow squash, and onion. Toss with olive oil and salt and pepper. Place in 400 degree oven.

2. Season chicken breasts over and under skin with salt and pepper. Preheat an ovenproof skillet on the stove over medium high heat. Sear, then flip and put in 400 degree oven. Roast for 40 minutes.