Chimichurri roasted chicken
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Course
Main Course
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Cuisine
South American, Fusion, American
Chimichurri roasted chicken
Description
This recipe uses a chimichurri butter combining fresh herbs like parsley, oregano, and basil with crushed garlic, green onions, red pepper flakes, and acidity from red wine vinegar and lime juice, all blended into softened butter. This mixture is rubbed thoroughly under and over the skin of the chicken pieces, imparting rich herb and subtle heat flavors throughout the roasting process.
The chicken is roasted at high heat initially to sear and brown the skin, then baked at a slightly lower temperature while basted regularly with the chimichurri butter, keeping the meat moist and flavorful. Vegetables such as onions or potatoes placed beneath the chicken gently roast in the drippings, adding complementary flavors and serving as a side.
Chimichurri roasted chicken delivers tender, juicy meat with a crispy, herbaceous crust. It makes for a satisfying meal suited to dinner or a shared family occasion, celebrating fresh herbs and bold seasoning.
Ingredients
- chicken or ~3 lbs of assorted chicken pieces, whole, ~4-5 lbs
Chimichurri butter:
- 1 cup butter 2 sticks or 8 ounces, room temperature
- 1 parsley leaves only, bunch
- 5-6 oregano use leaves only, sprigs, fresh
- basil a handful, fresh leaves
- 6-8 garlic crushed, cloves
- 4-5 green onions or scallion stalks
- 1-2 teaspoons chili pepper flakes seeded and deveined, diced, or 1 small red hot pepper
- 3-4 tablespoons red wine vinegar
- 1 tablespoon lime juice or lemon juice, fresh
- salt to taste
- black pepper to taste
To bake with the chicken:
- onion potatoes or your choice of veggies
Instructions
For the chimichurri butter:
- Place all the ingredients expect for the butter in a small food processor and pulse until the herbs are finely chopped.
- Add the butter and continue pulsing until you have smooth creamy mix. Can be made ahead of time, but should be brought back to room temperature before using to prepare the roasted chicken.
For roasting or baking the whole chicken:
- Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving.
- Pre-heat oven to 425F
- Place the vegetables (onions, potatoes, etc) under chicken in baking or roasting pan.
- Bake the chicken (uncovered) at 425F for 30 minutes
- Lower heat to 400F, baste chicken and bake for another 50-60 minutes, basting every 15-20 minutes.
- During the last 5-10 minutes, add additional chimichurri butter or chimichurri sauce on top.
Variation with chicken drumsticks or individual chicken pieces:
- Prepare either the traditional chimichurri sauce or quick chimichurri sauce, use regular oil or light olive oil.
- Marinate the chicken pieces with ¾ cup to 1 cup of the chimichurri sauce, save the additional sauce for basting and serving. You can marinate the chicken several hours in advance if you have time, and if not just rub the sauce over the chicken pieces right before baking.
- Pre-heat the oven to 400F.
- Arrange the chicken pieces on a baking pan lined with parchment paper. You can also add potatoes or other vegetables (rubbed with chimichurri sauce).
- Bake the chicken pieces for about 30 minutes, then turn the chicken pieces and vegetables over. Baste the chicken with some of the reserved chimichurri sauce.
- Continue baking for another 25-30 minutes or until the chicken is browned and fully cooked. Exact time will vary based on your oven and the thickness of the individual chicken pieces.
- Brush the additional chimichurri sauce when done and serve immediately.
User Reviews
Overall Rating
4.9
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