If you’re searching for a dinner centerpiece that stops everyone in their tracks, look no further than Red Chimichurri Whole Roasted Chicken. This sensational take on classic roast chicken is infused with a robust, tangy, garlicky chimichurri sauce enriched with sweet and smoky roasted red peppers. Every bite bursts with vibrant Argentinian-inspired flavors, and best of all, this dish is just as impressive in taste as it is on the table—bold colors, juicy meat, and an irresistible aroma. Whether you’re planning a family supper or an unforgettable gathering with friends, Red Chimichurri Whole Roasted Chicken is the kind of meal that gets people asking for the recipe.
Ingredients You’ll Need
It’s amazing how simple ingredients can transform into a showstopping meal. Each element in Red Chimichurri Whole Roasted Chicken brings something special—succulent texture, smoky depth, vibrant color, or that signature hit of herby heat.
- Whole chicken (about 4–5 pounds): Choose a plump bird for the juiciest results; the backbone of this recipe.
- Olive oil: Helps the skin crisp and provides a luscious mouthfeel in both the marinade and sauce.
- Salt: Fundamental for enhancing flavor and ensuring juicy, well-seasoned meat.
- Black pepper: Adds subtle heat and depth to every bite.
- Smoked paprika: Lends a gentle smokiness and gorgeous reddish hue, echoing the sauce’s flavors.
- Roasted red bell peppers (jarred or homemade): Delivers sweetness, bold color, and the signature “red” in red chimichurri.
- Fresh parsley: Provides brightness and classic chimichurri freshness—don’t skimp here!
- Garlic: The aromatic backbone; use fresh for best flavor.
- Red wine vinegar: Adds tang that cuts through the richness of the chicken.
- Dried oregano: Brings herby warmth and a whisper of Mediterranean flair.
- Red pepper flakes: For a gentle kick that wakes up every mouthful.
- Additional smoked paprika (for sauce): Layers the smoky flavor throughout.
- Salt and pepper (to taste): Used at various points to perfect the seasoning of your sauce.
How to Make Red Chimichurri Whole Roasted Chicken
Step 1: Blend the Vibrant Red Chimichurri Sauce
Begin the flavor journey by making your own bold red chimichurri. In your food processor, combine the roasted red bell peppers, packed parsley, fresh garlic, a splash of red wine vinegar, dried oregano, red pepper flakes, smoked paprika, and a good pinch of salt and pepper. Give it a few pulses—you want a finely chopped, not fully pureed, texture. While the processor is running, gently pour in the olive oil until everything emulsifies into a gorgeously speckled, spoonable sauce. Taste and adjust the seasonings as needed. Measure out about half a cup for marinating the chicken, and stash the rest away for serving (trust me, you’ll want extra for dipping and drizzling).
Step 2: Prepare and Marinate the Chicken
Next up, get up close and personal with your chicken. Pat it completely dry with paper towels to ensure maximum crispiness. In a small bowl, mix olive oil, salt, pepper, and smoked paprika. Rub this mixture all over the chicken—including under the skin of the breast and inside the cavity for full-on flavor infusion. Take that vibrant red chimichurri you set aside, and massage it generously under the skin and over the entire surface of the chicken. The longer you let it marinate in the refrigerator (at least 1 hour, or even overnight if you’ve got the time), the deeper the flavors will soak in, creating a Red Chimichurri Whole Roasted Chicken that’s anything but shy.
Step 3: Roast to Golden, Juicy Perfection
Preheat your oven to 425°F (220°C) and ready your roasting pan or oven-safe skillet with a rack. Place the marinated chicken breast-side up, tucking the wings for even browning. Roast at high heat for that irresistible skin, then lower the temp to 375°F (190°C) and let the chicken roast slowly, basting it now and then with delicious pan juices. You’ll want to roast until a thermometer reads 165°F (74°C) in the thickest part of the thigh and the skin is deeply golden. Let the masterpiece rest for 10 to 15 minutes—don’t skip this step, or you’ll lose all those flavorful juices when carving!
Step 4: Carve and Serve with Extra Sauce
Once your Red Chimichurri Whole Roasted Chicken has had its beauty nap, carve it into portions and arrange them on a platter. Drizzle generously with the reserved chimichurri sauce or serve it on the side for guests to ladle themselves. Every piece will be juicy, tangy, and brilliant with color—pure dinner magic.
How to Serve Red Chimichurri Whole Roasted Chicken
Garnishes
Make your platter truly pop by scattering extra chopped parsley or cilantro over the top, and a few more roasted red pepper strips for a burst of color. Lemon or lime wedges on the side add a dash of zing if you like a citrusy finish atop your Red Chimichurri Whole Roasted Chicken.
Side Dishes
This dish is born to be the star of the table, but sides complete the story. Roasted potatoes, buttered rice, or a bright salad work beautifully. Grilled or sautéed vegetables—like asparagus, zucchini, or green beans—soak up every drop of extra sauce. And don’t underestimate the power of freshly baked bread to mop up every last bit of those flavorful chicken juices.
Creative Ways to Present
For a casual feast, carve the Red Chimichurri Whole Roasted Chicken at the table and let guests build their own sandwiches or tacos with slices of meat, extra chimichurri, and a few crunchy slaw or pickled onions. If you’re in a hurry, serve the carved chicken piled high on a cutting board with lots of napkins for a rustic, shareable vibe that brings people together.
Make Ahead and Storage
Storing Leftovers
Wrap leftover chicken pieces tightly in foil or transfer to an airtight container. Store in the refrigerator for up to 3 days. Keep any extra chimichurri sauce in a separate jar for easy lunches or quick snacks.
Freezing
Red Chimichurri Whole Roasted Chicken freezes beautifully! Let the chicken cool completely, strip the meat from the bones, and portion into freezer-safe bags or containers with a splash of pan juices. It’ll keep for up to 2 months; freeze extra sauce separately in ice cube trays for quick bursts of flavor later.
Reheating
For best results, reheat the chicken gently in a covered baking dish at 325°F (165°C) until warmed through, splashing in a bit of broth or extra chimichurri sauce to keep things juicy. You can also reheat individual portions in the microwave, but use short bursts to avoid drying out the meat.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! Bone-in, skin-on thighs, drumsticks, or breasts work wonderfully with the red chimichurri marinade. Adjust roasting time as needed: smaller pieces may be done in 30–40 minutes.
How spicy is the red chimichurri sauce?
It has a gentle warmth from the red pepper flakes, but it’s not overly spicy. If you want more heat, simply add an extra pinch of flakes or a fresh chili. For milder palates, reduce or omit the red pepper flakes.
What if I don’t have a food processor?
No worries! Finely chop all the sauce ingredients by hand and whisk in the olive oil. You’ll get a chunkier, rustic version of chimichurri that’s just as flavorful.
Can I marinate the chicken for less than an hour?
Yes, you can, but letting it marinate longer gives a much deeper flavor. Even 30 minutes helps, but if you have the time, an overnight rest in the fridge is worth the wait for the ultimate Red Chimichurri Whole Roasted Chicken experience!
Is this recipe gluten-free and dairy-free?
Yes! The Red Chimichurri Whole Roasted Chicken contains no gluten or dairy, making it a fantastic main course for a variety of dietary needs without sacrificing flavor.
Final Thoughts
Whether you’re out to impress or just looking for a crave-worthy twist on your usual roast, Red Chimichurri Whole Roasted Chicken delivers every time. Once you taste that punchy, colorful sauce over perfectly juicy chicken, you’ll find yourself wanting to make it again and again. Gather your loved ones, fire up the oven, and let this dish work its magic on your table!
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Red Chimichurri Whole Roasted Chicken Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Red Chimichurri Whole Roasted Chicken recipe features a juicy, flavorful roasted chicken marinated in a vibrant red chimichurri sauce. Perfect for a special dinner or weekend feast!
Ingredients
For the Chicken:
- 1 whole chicken (about 4–5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
For the Red Chimichurri Sauce:
- ½ cup roasted red bell peppers (jarred or homemade)
- ¼ cup fresh parsley (packed)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ cup olive oil
- Salt and pepper to taste
Instructions
- Make the Red Chimichurri: In a food processor, combine the roasted red bell peppers, parsley, garlic, red wine vinegar, oregano, red pepper flakes, smoked paprika, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly stream in the olive oil until the sauce is blended but still has texture. Adjust seasoning to taste. Set aside ½ cup for marinating and reserve the rest for serving.
- Prep the Chicken: Pat the chicken dry with paper towels. Rub the skin all over with olive oil, salt, pepper, and smoked paprika. Gently loosen the skin from the breast and rub some of the red chimichurri underneath the skin and inside the cavity. Use about ½ cup of the sauce to coat the chicken thoroughly. Let marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).
- Roast the Chicken: Preheat the oven to 425°F (220°C). Place the marinated chicken on a rack in a roasting pan or oven-safe skillet. Roast for 15 minutes, then reduce the heat to 375°F (190°C) and continue roasting for 60–75 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste occasionally with pan juices for crispier skin.
- Let rest for 10–15 minutes before carving. Serve with reserved chimichurri sauce.
Notes
- This dish pairs beautifully with roasted potatoes, rice, or grilled vegetables.
- Leftovers make excellent sandwiches or tacos the next day.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Argentinian-Inspired
Nutrition
- Serving Size: 1 portion (about 6 oz meat with skin)
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg
