Baked Chimichurri Chicken

Baked Chimichurri Chicken
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    3 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    32

Elevate your roast chicken game with this vibrant chimichurri-infused recipe. A whole chicken is transformed into a flavorful masterpiece, boasting a crispy skin and succulent, herb-packed meat. Marinating is highly encouraged!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    4 g
  • Cholesterol
    96 mg
  • Fiber
    1 g
  • Protein
    33 g
  • Saturated Fat
    3 g
  • Sodium
    294 mg
  • Sugar
    1 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a medium bowl, combine the parsley, 2 1/2 tablespoons olive oil, oregano, red wine vinegar, minced garlic, salt, red pepper flakes, and black pepper. Mix thoroughly to create the chimichurri sauce. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View To spatchcock the chicken: Place the chicken on a cutting board, breast-side down. Using kitchen shears, remove the backbone. Flip the chicken over and press down firmly on the breastbone with the heel of your hand to flatten it. Carefully loosen the skin of the chicken, creating pockets. Generously rub the prepared chimichurri sauce underneath the skin, distributing it evenly over the breast and thighs. Wrap the chicken tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight (2 to 24 hours).

Image Step 03
03 Step

Recipe View Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 1 hour before baking. This ensures more even cooking.

Image Step 04
04 Step

Recipe View Preheat your oven to 450 degrees F (230 degrees C). (Prep time: 10 minutes)

Image Step 05
05 Step

Recipe View Rub the remaining 1 teaspoon of olive oil over the entire surface of the chicken skin. Season generously with salt and pepper. Arrange the sliced onion in the bottom of a cast iron skillet. Pour the chicken broth over the onions. Place the seasoned chicken on top of the onion bed.

Image Step 06
06 Step

Recipe View Bake in the preheated oven for approximately 45 minutes, or until the chicken is cooked through. To ensure doneness, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165 degrees F (74 degrees C). (Cook time: 45 minutes)

Image Step 07
07 Step

Recipe View Once cooked, remove the chicken from the oven and let it rest in a warm place for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (Rest time: 10 minutes)

For extra crispy skin, broil the chicken for the last few minutes of cooking, keeping a close eye to prevent burning.
Feel free to adjust the amount of red pepper flakes to suit your spice preference.
Serve with roasted vegetables or a simple salad for a complete meal.

Hershel Ankunding

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 10 Ratings)
Total Reviews: (3)
  • Bennett Green

    This recipe is a game-changer! The chimichurri sauce is so flavorful, and the spatchcocking method makes the chicken cook so evenly.

  • Karina Kossjones

    I marinated the chicken overnight, and it was incredibly delicious. My family loved it!

  • Abdiel Thompson

    The instructions were easy to follow, and the chicken turned out perfectly. I will definitely be making this again.

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