This recipe was inspired by Jonathan Waxman, one of my favorite chefs. The anchovy chimichurri is perfect as a dipping sauce, but it also makes an amazing marinade for steaks or fish. A dish like this requires the best ingredients, so definitely source the freshest stuff you can possibly find.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup red wine vinegar
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup shallot, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 4 anchovy fillets, minced
- 4 garlic cloves, minced
- 1/2 fresh serrano chile pepper, minced
- 3/4 cup extra-virgin olive oil
- One 3- to 4-pound free-range chicken, backbone removed
- 1/4 cup extra-virgin olive oil
- 1 tablespoon kosher salt
Instructions
- For the anchovy chimichurri sauce: Combine the vinegar, cilantro, parsley, shallots, basil, oregano, rosemary, salt, anchovies, garlic, and chile pepper in a bowl. Drizzle in the oil, stirring until the mixture is evenly incorporated into a rustic yet coarse sauce. Cover and allow to sit 30 minutes for the flavors to come together.
- For the chicken: Preheat the oven to 450 degrees F.
- Rinse the chicken inside and out and flatten it out. Pat the chicken dry, brush with olive oil, then sprinkle with salt. Place the chicken on a baking sheet and roast until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 165 degrees F, about 35 minutes. Allow the chicken to rest for 15 minutes. Serve the chicken with the anchovy chimichurri sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1092 |
| Total Fat | 95 g |
| Saturated Fat | 19 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 52 g |
| Cholesterol | 206 mg |
| Sodium | 1220 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1092 |
| Total Fat | 95 g |
| Saturated Fat | 19 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 52 g |
| Cholesterol | 206 mg |
| Sodium | 1220 mg |
Reviews
Great chimichurri sauce recipe to add to the collection. Extremely balanced and flavorful. Love the spatchcock chicken and video. I added more seasoning and citrus to roast it. Perfect meal for family and friends. Served with sheet pan veggies and roasted potatoes to pour more sauce on.
This recipe was excellent
This recipe is amazing. I would use this sauce on anything. Super yummy.