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
Scale
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.
