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
Scale
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
