Zuni Roasted Whole Chicken with Chimichurri

Name: Zuni Roasted Whole Chicken with Chimichurri
Prep time: 1 d 45 min
Cook time: 1 h 15 min
Total time: 1 d 2 h
Yield: 8 people
Ingredients: 1 4-5 pound whole chicken; 3 tablespoons kosher salt; ¼ teaspoon freshly cracked black pepper; 2 tablespoons mixed herbs, like thyme, rosemary, and sage; 2 tablespoons extra virgin olive oil; 1 head parsley; 1 head cilantro; 20 leaves basil; 2 cloves garlic; 2 tablespoons capers; 2 tablespoons red wine vinegar; ½ - ¾ cup olive oil; Kosher salt and freshly cracked black pepper to taste

User Reviews

4.8

12 reviews

Excellent

Prep Time
1 d 45 mins
Cook Time
1 hr 45 mins
Total Time
1 d 2 hrs
Servings
8 people
Calories
835 kcal
Course
Dinner
Cuisine
American, Argentinian

Zuni Roasted Whole Chicken with Chimichurri

Demi Owens

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The best Roasted Whole Chicken with a foolproof method for the most crispy skin!

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Ingredients

Servings

For the Chicken:

1 4-5 pound whole chicken giblets removed
3 tablespoons kosher salt
¼ teaspoon freshly cracked black pepper
2 tablespoons mixed herbs, like thyme, rosemary, and sage finely chopped
2 tablespoons extra virgin olive oil

For the Chimichurri:

1 head parsley
1 head cilantro
20 leaves basil
2 cloves garlic
2 tablespoons capers rinsed
2 tablespoons red wine vinegar
½ - ¾ cup olive oil
Kosher salt and freshly cracked black pepper to taste

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Instructions

For the Chimichurri:

In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20-40 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

For the Chicken:

Dry brine for the chicken starts 24-48 hours ahead of serving. Start by patting the chicken all over with paper towels to make sure its very dry. Use your fingers to loosen the skin on the breast making a pocket that you’ll use to place the chopped herbs.
Place the chicken onto a rack in a roasting pan and sprinkle liberally with the salt making sure to get the bottom, inside cavity wings. Tuck the wings behind the breast and tie the legs. Lightly sprinkle with pepper Place chicken uncovered into the refrigerator for 24-48 hours, this will slowly dehydrate the skin, the end result after roasting will be the most crispy skin ever.
After the chicken has air dried, remove from the refrigerator, and let sit at room temp for about 30 min while the oven preheated to 425. Stuff the herbs into the slit you cut the day prior. Drizzle the chicken with 2 tablespoons olive oil and roast in the preheated oven for 1 hour, 15 min, rotate the bird ½ way to ensure even browning. Once done, a meat thermometer should register at 165 degrees F and the juices should run clean. Remove from the oven and let rest 10-15 minutes before carving.

Nutrition Information

Show Details

Calories 835kcal (42%) Carbohydrates 1g (0%) Protein 34g (68%) Fat 77g (118%) Saturated Fat 15g (75%) Polyunsaturated Fat 11g Monounsaturated Fat 48g Trans Fat 0.2g Cholesterol 136mg (45%) Sodium 3691mg (154%) Potassium 373mg (11%) Fiber 0.5g (2%) Sugar 0.03g (0%) Vitamin A 482IU (10%) Vitamin C 8mg (9%) Calcium 39mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 835 kcal

% Daily Value*

Calories	835kcal	42%
Carbohydrates	1g	0%
Protein	34g	68%
Fat	77g	118%
Saturated Fat	15g	75%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	48g	240%
Trans Fat	0.2g	10%
Cholesterol	136mg	45%
Sodium	3691mg	154%
Potassium	373mg	8%
Fiber	0.5g	2%
Sugar	0.03g	0%
Vitamin A	482IU	10%
Vitamin C	8mg	9%
Calcium	39mg	4%
Iron	3mg	17%