If you are looking to wow your family or guests with a dish that bursts with flavor and rustic charm, the Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe is your golden ticket. With a beautifully roasted whole chicken infused with a vibrant, smoky red chimichurri sauce, this recipe combines simple ingredients and bold seasoning in a way that is both comforting and exciting. Each bite offers juicy, tender meat contrasted against the zesty, herbaceous chimichurri—a match made in culinary heaven that delivers an unforgettable dining experience.
Ingredients You’ll Need
Gathering the right ingredients is key to creating a dish that sings with flavor. For this recipe, the pantry staples you choose contribute essential tastes, textures, and colors that bring the whole roasted chicken to life. From the aromatic herbs to the luscious roasted red pepper, every item has a role in crafting this spectacular meal.
- Whole chicken (about 4–5 pounds): The centerpiece, offering tender and juicy meat perfect for roasting.
- Olive oil: Adds richness and helps crisp the skin beautifully during roasting.
- Salt and black pepper: Essential seasonings that enhance the natural flavors of the chicken and chimichurri.
- Roasted red bell pepper: Provides the vibrant color and sweetness for the chimichurri sauce, either jarred or homemade.
- Garlic cloves: Infuse the chimichurri with pungency and depth.
- Red wine vinegar: Brings acidity that brightens and balances the sauce.
- Smoked paprika: Adds a gentle smoky undertone that complements the roasted chicken.
- Ground cumin: Offers earthiness and warmth to the chimichurri.
- Crushed red pepper flakes (optional): A gentle kick of heat to awaken the palate.
- Fresh parsley leaves: Lend freshness and a pop of green vibrancy to the sauce.
- Fresh oregano (or dried): Adds aromatic herbal notes that round out the flavor profile.
How to Make Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe
Step 1: Make the Red Chimichurri
Start by blending the heart of this recipe—the red chimichurri sauce. Combine the roasted red pepper, garlic, red wine vinegar, olive oil, smoked paprika, ground cumin, optional red pepper flakes, salt, black pepper, fresh parsley, and oregano in a blender or food processor. Pulse until you achieve a mostly smooth texture with a little bite left for rustic appeal. Taste and adjust the seasoning to your liking. Setting this sauce aside allows its vibrant flavors to marry perfectly.
Step 2: Prep the Chicken
Next, preheat your oven to 425°F, ensuring it’s hot enough to get a crispy skin but gentle enough to cook the meat thoroughly. Pat the chicken dry with paper towels, which helps the skin crisp up beautifully during roasting. Place it on a roasting rack inside a large baking dish. Rub the chicken all over with olive oil and season generously with salt and pepper. For an extra burst of flavor, gently loosen the skin over the breasts and spoon in a few tablespoons of the prepared chimichurri under the skin—trust me, this step makes a difference you can taste.
Step 3: Roast the Chicken
Roast the chicken uncovered in the oven for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh. During roasting, baste the chicken once or twice with the pan juices to keep it moist and flavorful. Keep an eye on the skin as it browns; if it starts getting too dark too quickly, tent the chicken loosely with foil to prevent burning. Once done, remove from the oven and let the chicken rest for 10 to 15 minutes before carving. Serve drizzled with extra red chimichurri for that final burst of flavor and color.
How to Serve Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or oregano on top keeps things bright and fresh-looking. You might also add a few lemon wedges on the side for those who want a tangy zing that complements the smoky chicken beautifully. Don’t shy away from adding a little extra drizzle of that gorgeous red chimichurri over each serving to keep every bite lively and vibrant.
Side Dishes
This dish pairs wonderfully with sides that balance and play off its bold personality. Think roasted potatoes or crispy fingerling potatoes tossed with garlic and herbs, a light green salad dressed simply with lemon and olive oil, or even charred vegetables to echo the smokiness. Grilled corn on the cob or a buttery rice pilaf can also be crowd-pleasers that round out the meal perfectly.
Creative Ways to Present
For a stunning presentation, carve the chicken at the table to showcase the juicy, tender meat inside. Arrange slices on a large serving platter surrounded by fresh herbs and colorful vegetables or roasted chilies. You can also serve portions layered over grilled bread or polenta, topped generously with the red chimichurri sauce—it makes for a rustic yet elegant touch that guests will remember.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftover chicken in airtight containers in the refrigerator for up to 3 days. Keeping the chimichurri sauce separate helps maintain its bright, fresh flavor. Simply combine when ready to eat again for a delightful meal without any fuss.
Freezing
If you want to save chicken for longer, you can freeze carved portions in freezer-safe bags or containers for up to 3 months. It’s best to freeze the red chimichurri sauce separately to preserve its vibrant taste and texture. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in the oven at 300°F to prevent drying out, covered loosely with foil. Warm the chimichurri sauce at room temperature or briefly in a microwave, stirring to keep it smooth. This method helps you enjoy your leftovers nearly as fresh and delicious as the day you cooked them.
FAQs
Can I use a different type of pepper for the chimichurri?
Absolutely! While roasted red bell peppers provide sweetness and color, you can experiment with other roasted peppers like poblano or ancho for a different flavor twist. Just keep in mind the heat level and taste as you go.
Is it necessary to loosen the chicken skin to add chimichurri underneath?
It’s highly recommended because it allows the sauce to penetrate the meat, infusing it with extra flavor and keeping the breast meat wonderfully moist. But if you prefer, you can skip this step and simply serve the chimichurri on the side.
Can I make the red chimichurri sauce ahead of time?
Yes! The sauce actually benefits from resting in the fridge for a few hours or overnight, as this helps the flavors meld together beautifully for an even richer taste.
What if I don’t have fresh oregano available?
Using dried oregano works perfectly well in this recipe. Just use about half the amount of dried oregano compared to fresh since dried herbs have a more concentrated flavor.
How do I know when the chicken is perfectly cooked?
The safest and most reliable method is to use a meat thermometer; the thickest part of the thigh should reach 165°F. This ensures the chicken is fully cooked and juicy without being dry.
Final Thoughts
This Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe is a wonderful way to impress without stressing in the kitchen. The blend of smoky, tangy, and fresh flavors brings the humble roasted chicken to a whole new level of deliciousness. Give it a try, and I promise it will quickly become a favorite in your recipe collection and on your dinner table. Happy cooking!
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Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Argentinian-Inspired
- Diet: Gluten Free
Description
This Mouthwatering Red Chimichurri Whole Roasted Chicken is a flavorful Argentinian-inspired main course featuring a juicy roasted whole chicken infused with a vibrant red chimichurri sauce made from roasted red peppers, fresh herbs, and spices. Perfectly roasted to golden perfection, the chicken is tender inside with crispy skin, complemented by a tangy, smoky, and slightly spicy chimichurri that can also double as a delicious dip or spread.
Ingredients
For the Chicken:
- 1 whole chicken (about 4–5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Red Chimichurri Sauce:
- 1 roasted red bell pepper (jarred or homemade)
- 3 cloves garlic
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh parsley leaves
- 2 tablespoons fresh oregano (or 1 tablespoon dried oregano)
Instructions
- Make the Red Chimichurri: In a blender or food processor, combine the roasted red pepper, garlic, red wine vinegar, olive oil, smoked paprika, cumin, red pepper flakes, salt, pepper, parsley, and oregano. Blend until mostly smooth with a little texture remaining. Taste and adjust seasoning as needed. Set aside to allow flavors to meld.
- Prep the Chicken: Preheat your oven to 425°F (220°C). Pat the whole chicken dry thoroughly with paper towels to ensure crispy skin. Place the chicken on a roasting rack inside a large baking dish. Rub the entire chicken with olive oil and season generously with salt and black pepper all over. Carefully loosen the skin over the chicken breasts and spoon a few tablespoons of the prepared chimichurri sauce underneath the skin to infuse extra flavor during roasting.
- Roast the Chicken: Place the chicken uncovered in the preheated oven and roast for 1 hour to 1 hour 15 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). Baste the chicken once or twice with pan juices during cooking to keep it moist. If the skin begins to brown too quickly, loosely tent the chicken with foil to prevent burning while allowing it to finish cooking evenly.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. This allows the juices to redistribute, ensuring tender and juicy meat. Serve the carved chicken drizzled with extra red chimichurri sauce on top for added flavor and zest.
Notes
- Leftover red chimichurri sauce makes a flavorful dip, steak topping, or sandwich spread.
- For deeper flavor, marinate the chicken in some of the chimichurri sauce for a few hours or overnight before roasting.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- If you prefer spicier chimichurri, increase the crushed red pepper flakes to taste.
- Allowing the chicken to rest after roasting is crucial for juicy results.
