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Red Chimichurri Whole Roasted Chicken

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This whole roasted chicken is packed with flavor, thanks to the zesty and vibrant red chimichurri sauce. Infused with spices, fresh herbs, and a tangy kick from red wine vinegar, it’s perfect for any special occasion or family meal.

Ingredients

Scale

For the Chicken:

  • 1 whole chicken (about 4–5 lbs)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 lemon, quartered
  • Fresh herbs (rosemary, thyme, or parsley) for stuffing

For the Red Chimichurri Sauce:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 red bell pepper, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon red pepper flakes (adjust to your heat preference)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley, finely chopped

Instructions

  • Prepare the Chimichurri Sauce:
    In a medium bowl, combine the olive oil, red wine vinegar, chopped red bell pepper, garlic, smoked paprika, red pepper flakes, oregano, cumin, salt, and parsley. Stir well to combine, and let the sauce sit for 15-20 minutes to allow the flavors to meld.
  • Prepare the Chicken:
    Preheat your oven to 400°F (200°C).
    Pat the chicken dry with paper towels and place it in a roasting pan.
    Rub the chicken with olive oil, smoked paprika, garlic powder, salt, and pepper. Stuff the cavity with the quartered lemon and fresh herbs.
    Carefully loosen the skin of the chicken (starting at the breast) and rub about 3 tablespoons of chimichurri sauce underneath the skin to infuse the flavor inside.
  • Roast the Chicken:
    Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh.
    About 20 minutes before the chicken is done, baste it with another 2-3 tablespoons of chimichurri sauce.
  • Serve:
    Once the chicken is roasted to perfection, let it rest for 10 minutes before carving.
    Serve with the remaining red chimichurri sauce drizzled over the chicken or on the side for dipping.

Notes

  • For extra flavor, you can also marinate the chicken in the chimichurri sauce for a few hours before roasting.
  • Pair with roasted vegetables, potatoes, or a fresh green salad for a complete meal.
  • You can also use this chimichurri sauce as a marinade for other meats or as a condiment for grilled vegetables.

Nutrition

Find it online: https://easyfoodflash.com/red-chimichurri-whole-roasted-chicken/