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Chimichurri Roasted Chicken

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Chimichurri Roasted Chicken

A whole chicken coated in chimichurri sauce and roasted in the oven then served with more chimichurri on the side.

Chimichurri Roasted Chicken recipe

servings: 4

total time: 2 hours

recipe by: 


  • whole chicken (4 to 5 pounds)
  • 2 bunches fresh parsley leaves, chopped
  • 1 bunch fresh cilantro leaves, chopped
  • 1/2 bunch fresh oregano leaves, chopped
  • 4 large garlic cloves, peeled
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper


  1. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and place a wire baking rack on top.

  2. Pulse the herbs and garlic in a food processor until finely chopped. Transfer the chopped herbs and garlic to a large bowl and mix with the olive oil, vinegar, salt, and pepper until well combined, taste and season with additional salt if necessary. Divide the chimichurri sauce evenly into 2 separate bowls. Cover one of the bowls and set aside for later.

  3. Remove the giblets from the cavity of the chicken then pat the chicken dry all over with paper towels.

  4. Lay the chicken breast-side up on the baking rack. Rub ONE of the bowls of chimichurri sauce all over the chicken, including under the skin as best as you can.

  5. Truss the chicken then roast in the preheated oven for 30 minutes

  6. Loosely tent the chicken with a piece of aluminum foil and roast until the chicken has an internal temperature of at least 165°F, 55 to 65 more minutes.

  7. Remove the chicken from the oven and transfer the chicken to a cutting board to rest for 15 minutes.

  8. Serve the chicken with the remaining bowl of chimichurri sauce on the side.

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Chimichurri Roasted Chicken


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