Chicken with chimichurri is delectable and simple to prepare. In this dish, a whole chicken is used, and the chimichurri is my own creation—it might or might not be authentic.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 day 1 hr 10 mins |
| Total Time: | 1 day 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 1 baked chicken |
Ingredients
- ½ cup finely chopped fresh parsley
- 2 ½ tablespoons olive oil
- 2 tablespoons chopped fresh oregano leaves
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes
- 1 pinch freshly ground black pepper
- 1 (3 pound) whole chicken
- 1 teaspoon olive oil
- 1 large onion, sliced
- ½ cup chicken broth
Instructions
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a medium bowl; mix chimichurri thoroughly.
- Place chicken on a cutting board and remove backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen skin carefully and rub chimichurri underneath, distributing it evenly. Wrap chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat the oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over chicken; season with salt and pepper. Place onion in a cast iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
- You can drain the oil and purée what’s left in the skillet using a stick blender to make gravy.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 3 g |
| Sodium | 294 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
i loveeeeeeeee it
This was excellent. Followed the recipe exactly and got rave reviews. Flavourful and wonderfully juicy chicken…will definitely make this again.
7.14.20… https://www.allrecipes.com/recipe/261124/chimichurri-baked-chicken/ … Thanks, Bren! I had blsl breasts, marinated ’em & baked with onions under & over. ‘Was a bit anxious when I took ’em out of bag. The vinegar cooked it a little … white meat. ‘Just a little, but it didn’t toughen it. The oregano makes me think Greek & would be good in pita bread with some tzatziki sauce & lettuce, etc.
This was fantastic. I am obsessed with chimichurri and this recipe did not disappoint. I made no changes and will definitely make this again.
Delicious chicken dish., very moist and flavorful.Followed the recipe, except I used chicken breasts. It is what I had on hand, worked wonderfully.The aroma in my kitchen, well I couldn’t wait till it was cooked. Worth waiting for. The chicken breasts were thick so the baking time was the 45 min. Thank you for the recipe.
This was the first time I made chimichurri, we really enjoyed it. I used bone in chicken thighs and I barbequed the chicken after marinating overnight. The chicken was tender and flavourful. I would add more garlic and pepper next time. #AllrecipesAllstarsCanada #RecipeDetective
Pretty good spatchcock chicken recipe. Will be doing this on charcoal and indirect method next time. Thanks for posting!
Great!
This is a good recipe and would not change a thing. I would like to offer a cooking option. Since the recipe calls for a 3 lbs bird it will be very young about 6 1/2 weeks old. There is a good chance you will see red or pink bones when finished. Don’t be concerned. At that age the chickens bones are immature and very porous so they won’t darken like a mature bird. As long as you remove the bird at 163-165 degrees internal it will be safe, juicy and tender. With the improved science of roasting/grilling you can forget the old saying ’till the juices run clear’. Under-cooked birds can also have clear juices. Trust your temp device. Your meat is done when it is done and the color of the juice has no baring.
I’ve got parsley coming out of my ears right now, and my husband was SO happy that I put some of it to use with this recipe! This was very tasty, and made for a delicious weeknight dinner. I served this with Mamacita’s Mexican Rice (also from this site). Thanks Bren, for the recipe!