I will be making a Chimmichurri marinated chicken for Passover with chicken breasts. Sorry, if in advance if this Is in the wrong board- I thought it was a "home cooking" type of post. I will have to roast the chicken, and will not be able to grill it as it is traditionally done. My thinking is 350 F uncovered, skin side up.. I can probably turn the broiler on at the end to crisp it up, and was going to marinate it for a day first in the Chimmichurri sauce and put some of the sauce under the skin. Thoughts on whether this should turn out nicely?