If you’re ready to take your Sunday roast to the next level, you absolutely have to try this Red Chimichurri Whole Roasted Chicken. Imagine a juicy, perfectly roasted chicken with super-crispy skin, smothered in a garlicky, herb-packed Argentinian-inspired chimichurri that’s bold and a little smoky with plenty of fresh green and red color. This recipe is pure comfort food meets dinnertime showstopper, and I promise, once you taste this Red Chimichurri Whole Roasted Chicken, it’ll become a regular favorite at your table.
Ingredients You’ll Need
This recipe is surprisingly straightforward, but every ingredient plays a key role in making your chicken extra flavorful and memorable. Gather everything on this list—each item brings something special, whether it’s a pop of color, a punch of flavor, or that perfect crisp finish.
- Whole chicken: Starting with a roughly 4-pound bird means you’ll have plenty of juicy meat and impressive presentation on the table.
- Olive oil: Lends richness, encourages crispy skin, and helps all those bold flavors soak right in.
- Red wine vinegar: Adds bright, tangy depth that balances the richness of the chicken and herbs.
- Roasted red peppers: These provide gorgeous color, a sweet, smoky undertone, and that classic red hue for the chimichurri.
- Garlic: Don’t hold back! Four cloves build a base of savory flavor that makes this dish hard to resist.
- Smoked paprika: Gives the chimichurri a beautiful smokiness and subtle warmth.
- Ground cumin: Offers earthy complexity that makes the sauce taste authentic and extra delicious.
- Crushed red pepper flakes: For a gentle kick of heat that wakes up your palate without overpowering.
- Dried oregano: Infuses a bit of Mediterranean vibe and even more herby punch.
- Fresh parsley: Brightens and freshens the whole sauce—don’t skimp here!
- Fresh cilantro: Delivers a zesty, unmistakable note that balances out the savory elements.
- Salt: Essential for seasoning the chicken all the way through and bringing out every flavor.
- Black pepper: Adds a subtle background heat to make every bite more interesting.
How to Make Red Chimichurri Whole Roasted Chicken
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high heat is key for locking in those juicy flavors and creating the irresistible golden skin that makes Red Chimichurri Whole Roasted Chicken so memorable.
Step 2: Make the Red Chimichurri Sauce
In a food processor, combine the olive oil, red wine vinegar, roasted red peppers, garlic, smoked paprika, cumin, red pepper flakes, oregano, parsley, cilantro, salt, and black pepper. Blend everything until very smooth and vibrant red. This stunning sauce will serve as both your marinade and your ultimate finishing touch.
Step 3: Reserve Some Sauce for Serving
Spoon out about 1/4 cup of your gorgeous chimichurri and set it aside. You’ll want this fresh and zippy sauce to drizzle over the chicken just before serving, making every bite pop with color and flavor.
Step 4: Prepare and Season the Chicken
Pat the chicken dry inside and out—dry skin means crispier results! Place it on a rack in a roasting pan. Now comes the best part: use your hands (or a brush) to rub the rest of the red chimichurri all over the chicken, including under the skin and inside the cavity for even more flavor. Tie the legs together with kitchen twine and tuck the wings under for an even roast.
Step 5: Roast to Perfection
Roast the chicken for 1 hour to 1 hour 15 minutes, or until the thickest part of the thigh reaches 165°F (74°C). Your kitchen will smell insanely good at this point! Let the finished chicken rest for 10 to 15 minutes before carving—this step keeps every slice juicy and tender.
Step 6: Serve with Reserved Red Chimichurri
Carve the chicken and arrange it on a warm platter. Drizzle it generously with the reserved chimichurri sauce for extra tang and color. There’s no better finishing touch for Red Chimichurri Whole Roasted Chicken!
How to Serve Red Chimichurri Whole Roasted Chicken
Garnishes
For that final flourish, try showering the platter with a few fresh parsley or cilantro leaves. A sprinkle of flaky sea salt and some extra roasted red pepper strips will make your Red Chimichurri Whole Roasted Chicken look as incredible as it tastes.
Side Dishes
I love to serve this chicken with simply roasted potatoes or a crisp, garden-fresh salad to soak up the bold flavors of the chimichurri. You could also pair it with fluffy rice or grilled vegetables—the sauce goes with almost anything!
Creative Ways to Present
Slice the chicken and layer it over a big wooden board with heaps of grilled veggies, charred lemon halves, and small bowls of extra chimichurri. For weeknights, keep it rustic and carve right in the roasting pan—there’s no wrong way to show off your Red Chimichurri Whole Roasted Chicken.
Make Ahead and Storage
Storing Leftovers
Pack up any leftover chicken in airtight containers with a bit of extra chimichurri spooned on top to keep it moist and flavorful. It will keep well in the fridge for up to three days, making it perfect for quick lunches or easy dinners.
Freezing
If you want to freeze leftovers, carve the chicken off the bone, portion it out, and store it in freezer-safe containers. Red Chimichurri Whole Roasted Chicken holds up surprisingly well—just thaw overnight in the fridge before reheating.
Reheating
To reheat, place your chicken pieces in a covered baking dish with a splash of chicken broth to keep them juicy. Warm in a 350°F (175°C) oven until hot, then finish with an extra spoonful of chimichurri to refresh the flavors.
FAQs
Can I use boneless chicken pieces instead of a whole chicken?
Absolutely! You can use bone-in or boneless thighs, drumsticks, or breasts. Just adjust the cooking time accordingly—smaller pieces will roast faster, so keep an eye on them to prevent overcooking.
What if I don’t have a food processor?
You can finely chop all the herbs and veggies by hand, then whisk everything together in a bowl. The texture will be a bit chunkier but just as tasty!
Is this recipe spicy?
The Red Chimichurri Whole Roasted Chicken has just a gentle kick, thanks to the red pepper flakes. For more heat, add a pinch extra, or keep it milder by reducing the amount.
Can I marinate the chicken overnight?
Yes! Marinating your chicken overnight in the fridge lets all those incredible flavors sink in even deeper. Just be sure to reserve a portion of the chimichurri before marinating so you have a fresh batch for serving.
What’s the best wine or drink to pair with this chicken?
This dish is perfect with a fruity, medium-bodied red wine like Malbec, or a citrusy white like Sauvignon Blanc. If you prefer non-alcoholic options, try sparkling water with a twist of lime to balance the richness.
Final Thoughts
There’s something irresistible about roasting a whole chicken, and this Red Chimichurri Whole Roasted Chicken takes it to another level. The vibrant flavors, striking colors, and simple preparation make it a winner for any occasion. Give it a try—and don’t forget to pour that extra drizzle of sauce on top. Your family and guests are in for a real treat!
Print
Red Chimichurri Whole Roasted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Argentinian
- Diet: Non-Vegetarian
Description
This Red Chimichurri Whole Roasted Chicken recipe combines the bold flavors of a vibrant red chimichurri sauce with a tender, juicy whole roasted chicken. Perfect for a flavorful and impressive meal.
Ingredients
Whole Roasted Chicken:
- 1 whole chicken (about 4 pounds), giblets removed and patted dry
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup roasted red peppers (jarred or homemade)
- 4 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the chimichurri: In a food processor, combine olive oil, red wine vinegar, roasted red peppers, garlic, smoked paprika, cumin, red pepper flakes, oregano, parsley, cilantro, salt, and pepper. Blend until smooth. Reserve 1/4 cup for serving.
- Prep the chicken: Pat the chicken dry and place it on a rack in a roasting pan.
- Season the chicken: Rub the remaining chimichurri all over the chicken, tucking some under the skin. Tie the legs and tuck the wings under.
- Roast the chicken: Roast for 1 hour to 1 hour 15 minutes, or until a meat thermometer reads 165°F (74°C).
- Rest and serve: Let the chicken rest for 10–15 minutes before carving. Serve with reserved chimichurri.
Notes
- If you don’t have roasted red peppers, you can roast your own by broiling red bell peppers until charred and peeling off the skin.
- This chicken pairs well with roasted potatoes or a fresh salad.
Nutrition
- Serving Size: 1/6 chicken
- Calories: 410
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
