Red Chimichurri Whole Roasted Chicken

If you’re craving a dinner that’s packed with flavor, this Red Chimichurri Whole Roasted Chicken is the answer. Imagine tender, juicy chicken with a crispy skin, all slathered in a zesty, vibrant red chimichurri sauce that’s bursting with fresh herbs, garlic, and a little kick of spice. It’s the kind of meal that makes everyone gather around the table, eager to dig in. Whether you’re roasting it for a special occasion or simply treating yourself to something extraordinary, this dish is a winner through and through. Trust me, you’ll want to make it again and again!

Why You’ll Love Red Chimichurri Whole Roasted Chicken

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a weeknight dinner, preparing for a Sunday roast, or hosting a dinner party, this dish is perfect for any occasion. Here’s why it’s a favorite:

• Versatile: Whether it’s for a cozy family night or a showstopper dish at a gathering, this chicken works perfectly. Just imagine the oohs and aahs when you bring that crispy, aromatic bird to the table—everyone’s going to be asking for the recipe!
• Budget-Friendly: You don’t need fancy ingredients for this dish. With just a whole chicken and a few pantry staples, you’ve got yourself an impressive meal.
• Simple Yet Flavorful: The chimichurri sauce is easy to make and packs a punch. This recipe takes minimal effort while delivering maximum flavor.
• Customizable: Not a fan of cilantro? No problem! You can easily swap herbs and adjust the heat to suit your taste. It’s a customizable crowd-pleaser.
• Impressive Presentation: There’s something so satisfying about presenting a whole roasted chicken at the table, and this recipe’s vibrant chimichurri sauce takes it up a notch.

Ingredients

Here’s what you’ll need to make this incredible dish:

Whole Chicken

The star of the show. A whole chicken is perfect for roasting, with crispy skin on the outside and juicy, flavorful meat on the inside.

Olive Oil

For rubbing the chicken and helping the chimichurri sauce stick, plus adding richness to the roast.

Garlic

Garlic adds a savory depth of flavor to both the chicken and the chimichurri sauce.

Red Onion

For a mild sweetness that balances the sharpness of the vinegar and spice in the chimichurri.

Red Bell Peppers

The base of the red chimichurri sauce. They bring a smoky sweetness and vibrant color to the dish.

Fresh Parsley

A key ingredient in chimichurri that adds freshness and an herbaceous note.

Dried Oregano

Gives the chimichurri a savory, slightly earthy flavor.

Red Wine Vinegar

Adds acidity to the chimichurri sauce, helping to balance the richness of the chicken.

Lemon Juice

For a little extra acidity and brightness that enhances the flavors.

Chili Flakes

For some heat in the chimichurri. You can adjust the amount to your taste.

Salt and Pepper

For seasoning the chicken and the chimichurri sauce to perfection.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to create a flavor-packed masterpiece? Let’s dive into the steps:

Preheat the Oven

Preheat your oven to 425°F (220°C). A hot oven ensures a crispy, golden skin on the chicken.

Prepare the Chicken

Pat the whole chicken dry with paper towels. This will help the skin crisp up while roasting. Rub the chicken all over with olive oil, and season generously with salt and pepper. This simple step ensures the chicken will be flavorful and crispy.

Make the Red Chimichurri

In a blender or food processor, combine the red bell peppers, garlic, red onion, parsley, dried oregano, red wine vinegar, lemon juice, chili flakes, salt, and pepper. Pulse until smooth. If the sauce is too thick, you can add a little olive oil to thin it out. Taste and adjust the seasoning as needed.

Marinate the Chicken

Place the chicken in a large bowl or dish, and pour about half of the chimichurri sauce over the chicken. Rub the sauce into the chicken, making sure it’s coated evenly. Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the fridge for maximum flavor.

Roast the Chicken

Place the marinated chicken on a roasting pan or baking sheet, and roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is crispy and golden. If the chicken is browning too quickly, you can tent it with foil during the last 15 minutes of roasting.

Rest the Chicken

Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes. This helps the juices redistribute, keeping the chicken juicy and tender.

Serve with the Chimichurri Sauce

Carve the chicken and serve it with the remaining chimichurri sauce on the side. The extra sauce is perfect for drizzling over the chicken or dipping.

Nutrition Facts

Servings: 4
Calories per serving: 420

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes (including resting time)

How to Serve Red Chimichurri Whole Roasted Chicken

This dish pairs beautifully with various sides and accompaniments:

• Roasted Vegetables: Roasted carrots, potatoes, or sweet potatoes are a great complement to the chicken’s richness.
• Rice or Quinoa: Serve the chicken with a simple side of rice or quinoa to soak up the flavorful chimichurri sauce.
• Salads: A crisp green salad with a tangy vinaigrette will balance the richness of the chicken and add freshness to the meal.
• Crusty Bread: Warm, crusty bread is perfect for dipping into the extra chimichurri sauce.

Presentation Tip

Serve the chicken on a large platter, drizzling extra chimichurri sauce over the top for a colorful and mouthwatering presentation.

Additional Tips

Here are some tips to make this recipe even more delicious:

• Marinate Overnight: If you have time, marinate the chicken overnight for deeper flavor. Just make sure to let it come to room temperature before roasting.
• Grill Instead of Roasting: For a smoky flavor, you can grill the chicken over medium heat for about 1 hour, basting with the chimichurri sauce as it cooks.
• Adjust the Spice Level: If you prefer a milder chimichurri, reduce the amount of chili flakes, or omit them altogether. If you like it spicy, add more chili flakes or a splash of hot sauce to the chimichurri.
• Save the Extra Chimichurri: The chimichurri sauce can be stored in an airtight container in the fridge for up to a week. It also makes a fantastic marinade for other meats or vegetables.

FAQ Section

Q1: Can I use chicken breasts instead of a whole chicken?
A1: Yes! You can use chicken breasts or thighs instead of a whole chicken. Just reduce the cooking time to 25-30 minutes, depending on the size of the pieces.

Q2: Can I make this recipe ahead of time?
A2: Yes, you can marinate the chicken the day before and roast it the next day. This will allow the flavors to really sink in.

Q3: Can I use store-bought chimichurri sauce?
A3: Absolutely! While homemade chimichurri has a unique flavor, store-bought chimichurri can be used in a pinch. Just make sure to adjust the seasoning to taste.

Q4: How do I store leftovers?
A4: Store any leftover chicken and chimichurri sauce in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the chicken crispy.

Q5: Can I freeze the chicken?
A5: Yes, you can freeze the cooked chicken for up to 3 months. Just make sure to store it in a freezer-safe container or bag, and reheat it in the oven when ready to eat.

Q6: Can I use a different type of vinegar for the chimichurri?
A6: Yes! While red wine vinegar is traditional, you can substitute with apple cider vinegar or white wine vinegar if you prefer.

Q7: How do I know when the chicken is fully cooked?
A7: Use a meat thermometer to check that the internal temperature has reached 165°F (75°C). This ensures the chicken is safe to eat and perfectly cooked.

Q8: Can I make the chimichurri sauce spicier?
A8: Absolutely! If you love heat, add more chili flakes or a chopped jalapeño to the chimichurri sauce for an extra kick.

Q9: Can I roast the chicken at a lower temperature?
A9: Yes, you can roast the chicken at 375°F (190°C) if you prefer a slower cook. Just make sure it reaches the proper internal temperature of 165°F (75°C).

Q10: What other herbs can I use in chimichurri?
A10: If you like, you can add fresh cilantro, basil, or even mint to the chimichurri for a unique flavor twist.

Conclusion

This Red Chimichurri Whole Roasted Chicken is sure to be a hit at your next meal. The combination of juicy roasted chicken and bold, flavorful chimichurri makes this dish a standout. Plus, it’s easy enough to prepare for a weeknight dinner and impressive enough for a special occasion. Serve it with your favorite sides, and get ready for a meal everyone will rave about!

Print