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Baked Chimichurri Chicken
Baked Chimichurri Chicken
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1575 minutes
Baked chimichurri chicken: Succulent Argentinian-inspired dish bursting with fresh herbs, spices, and olive oil for a gourmet Latin experience.
Ingredients:
  • 0.5 cup finely chopped fresh parsley
  • 2.5 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano leaves
  • 1 tablespoon red wine vinegar
  • 0.125 teaspoon red pepper flakes
  • 1 pinch freshly ground black pepper
  • 1 (3 pound) whole chicken
  • 1 teaspoon olive oil
  • 1 large onion, sliced
  • 0.5 cup chicken broth
Instructions:
  • Mix together fresh parsley, 2 1/2 tablespoons of olive oil, oregano, vinegar, minced garlic, salt, red pepper flakes, and black pepper in a bowl until well-combined to create a flavorful chimichurri sauce.
  • On a cutting board, use kitchen shears to remove the chicken's backbone. Flatten the chicken by pressing down on the breast. Carefully loosen the skin and evenly spread chimichurri underneath. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
  • Bring the chicken to room temperature for up to 1 hour before baking.
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Drizzle the chicken with 1 teaspoon of olive oil, then generously season with salt and pepper. Nestle the onion in a cast iron skillet and pour chicken broth over it. Finally, place the seasoned chicken on top of the onion.
  • Roast the chicken in the preheated oven until fully cooked, about 45 minutes. Use a meat thermometer to ensure the internal temperature reaches 165 degrees F (74 degrees C). Let the chicken rest for 10 minutes before slicing.

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