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
Scale
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
