If you’re craving a show-stopping meal that’s bursting with bold flavor and irresistible aroma, look no further than this Red Chimichurri Whole Roasted Chicken. This dish takes classic roast chicken and elevates it with a vivid, herb-packed red chimichurri that’s as gorgeous as it is delicious. Whether you’re hosting Sunday dinner, meal-prepping for the week, or just treating yourself, this recipe delivers juicy, golden chicken with a punchy, tangy sauce that will keep everyone coming back for seconds.
Ingredients You’ll Need
Don’t let the ingredient list fool you—each one plays a crucial role in building layers of flavor and texture in this Red Chimichurri Whole Roasted Chicken. Simple pantry staples and fresh herbs work together to create a dish that’s anything but ordinary.
- Whole Chicken: Choose a 4–5 pound bird for even roasting and plenty of juicy meat.
- Olive Oil: Adds richness and helps the chicken skin crisp up beautifully.
- Salt: Essential for drawing out flavor and seasoning both the meat and skin.
- Black Pepper: Lends gentle heat and depth to the seasoning mix.
- Smoked Paprika: Brings a smoky, earthy note that sets this roast apart.
- Garlic Powder: Infuses the chicken with a subtle, savory kick.
- Onion Powder: Adds a touch of sweetness and complexity to the rub.
- Olive Oil (for chimichurri): The foundation of your sauce, providing luscious body and sheen.
- Red Wine Vinegar: Delivers a bright, tangy acidity that wakes up every bite.
- Smoked Paprika (for chimichurri): Reinforces the smoky undertones in both chicken and sauce.
- Ground Cumin: Adds warmth and a hint of earthiness to the chimichurri.
- Crushed Red Pepper Flakes: For a gentle heat that makes the sauce pop.
- Garlic Cloves: Fresh garlic for real bite and aromatic zing.
- Fresh Parsley: Packs in vibrant color and fresh, grassy notes.
- Fresh Oregano: Brings a peppery, herbal flavor that’s classic to chimichurri.
- Salt (for chimichurri): Balances and enhances all the fresh flavors.
- Black Pepper (for chimichurri): Adds an extra layer of gentle spice to the sauce.
How to Make Red Chimichurri Whole Roasted Chicken
Step 1: Preheat and Prep Your Chicken
Start by heating your oven to 425°F (220°C). While it’s warming up, pat your whole chicken dry with paper towels—this little step is the secret to crispy skin. Make sure you get into all the nooks and crannies for the best results.
Step 2: Season the Chicken
Drizzle olive oil all over the chicken and massage it in so the skin gets beautifully golden. Then, generously sprinkle on the salt, black pepper, smoked paprika, garlic powder, and onion powder. This aromatic rub will create a savory crust as the chicken roasts. If you’d like a tidy presentation, tie the legs together with kitchen twine.
Step 3: Roast to Perfection
Place the chicken breast-side up on a roasting rack in a large pan. Slide it into the oven and let it work its magic for about 1 hour and 15 minutes to 1 hour and 30 minutes. To check for doneness, insert a thermometer into the thickest part of the thigh—it should read 165°F (74°C). The skin should be golden, and the kitchen will smell incredible.
Step 4: Make the Red Chimichurri Sauce
While the chicken is roasting, whip up your red chimichurri. In a bowl, combine olive oil, red wine vinegar, smoked paprika, ground cumin, red pepper flakes, minced garlic, chopped parsley, chopped oregano, salt, and black pepper. Stir everything together and let it sit at room temperature. This rest time allows the flavors to meld, turning the sauce into a vibrant, punchy condiment that’s the heart of this Red Chimichurri Whole Roasted Chicken recipe.
Step 5: Rest, Carve, and Serve
Once the chicken is done, let it rest uncovered for 10–15 minutes. This helps the juices redistribute so every bite is succulent. Carve the chicken into pieces and spoon the red chimichurri over the top, or serve it on the side so everyone can dip and drizzle to their heart’s content.
How to Serve Red Chimichurri Whole Roasted Chicken
Garnishes
For a finishing touch, sprinkle fresh chopped parsley or oregano over the chicken just before serving. A wedge of lemon on the side adds a bright, zesty note that brings out the sauce’s flavors even more.
Side Dishes
This Red Chimichurri Whole Roasted Chicken shines alongside simple sides like roasted potatoes, a crisp green salad, or fluffy rice. For something extra special, try pairing it with grilled vegetables or garlicky sautéed greens to soak up all that fantastic sauce.
Creative Ways to Present
Turn your roast into a centerpiece by carving at the table for a little dinnertime drama. Arrange the chicken pieces on a platter, drizzle with chimichurri, and scatter extra herbs for color. For a casual gathering, offer the chicken in a big bowl with the sauce on the side and let everyone build their own plates.
Make Ahead and Storage
Storing Leftovers
Leftover Red Chimichurri Whole Roasted Chicken stores beautifully. Simply carve any remaining meat from the bones, place it in an airtight container, and refrigerate for up to 4 days. Keep the chimichurri separate so the chicken stays juicy, not soggy.
Freezing
If you want to save some for later, freeze carved chicken pieces in airtight bags or containers for up to three months. The chimichurri sauce also freezes well—portion it into small containers so you can thaw just what you need.
Reheating
To reheat, place the chicken in a baking dish, cover loosely with foil, and warm in a 325°F oven until heated through. If using the microwave, cover the chicken with a damp paper towel to keep it moist. Always add fresh chimichurri after reheating for the best flavor.
FAQs
Can I use chicken pieces instead of a whole chicken?
Absolutely! You can use bone-in, skin-on chicken thighs or breasts. Just adjust the roasting time as smaller pieces will cook more quickly. The red chimichurri is just as tasty with any cut.
How spicy is the red chimichurri?
The heat level is moderate thanks to the red pepper flakes, but you can easily tailor it to your taste. For a milder sauce, reduce or omit the pepper flakes, or add more for extra kick!
Can I make the chimichurri in advance?
Yes, in fact, making the chimichurri a day ahead lets the flavors develop even more. Store it in the fridge and let it come to room temperature before serving for the best texture and taste.
What if I don’t have a roasting rack?
No worries! You can roast the chicken directly in the pan, or create a makeshift rack with sliced onions or carrots under the chicken. This lifts it up and adds even more flavor.
Is Red Chimichurri Whole Roasted Chicken gluten-free?
Yes! This recipe is naturally gluten-free, making it a great choice for anyone avoiding gluten. Just be sure to check labels on your spices and vinegar if you have dietary sensitivities.
Final Thoughts
If you’re looking to impress or simply bring new energy to your regular dinner rotation, give this Red Chimichurri Whole Roasted Chicken a try. It’s a joy to prepare, a feast for the senses, and a guaranteed crowd-pleaser. Your kitchen will smell amazing, and your table will be filled with happy faces—what more could you want?
Print
Red Chimichurri Whole Roasted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Argentinian-Inspired
- Diet: Non-Vegetarian
Description
This succulent Red Chimichurri Whole Roasted Chicken is a vibrant twist on a classic roast, infused with smoky spices and a zesty Argentinian-inspired chimichurri sauce. Perfectly roasted to juicy perfection and served with a flavorful, herb-packed red chimichurri that complements the savory chicken beautifully. Ideal for family dinners or special gatherings, this recipe balances robust flavors with simple preparation.
Ingredients
For the Chicken
- 1 whole chicken (about 4–5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Red Chimichurri
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves (minced)
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Chicken: Preheat your oven to 425°F (220°C). Pat the whole chicken dry thoroughly with paper towels to ensure crispiness. Rub the outside of the chicken with olive oil, then evenly season it with salt, black pepper, garlic powder, onion powder, and smoked paprika. Tie the legs with kitchen twine if desired for even cooking and place the chicken breast-side up on a roasting rack inside a large roasting pan.
- Roast the Chicken: Place the chicken in the preheated oven and roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes. Use a meat thermometer to check doneness; the internal temperature of the thickest part of the thigh should reach 165°F (74°C). This ensures the chicken is fully cooked and juicy.
- Make the Red Chimichurri Sauce: While the chicken is roasting, prepare the chimichurri by combining olive oil, red wine vinegar, smoked paprika, ground cumin, crushed red pepper flakes, minced garlic, chopped fresh parsley, oregano, salt, and black pepper in a bowl. Stir well to blend all flavors and let the sauce sit at room temperature to allow the ingredients to meld beautifully.
- Rest the Chicken: Once the chicken reaches the proper internal temperature and is fully roasted, remove it from the oven and transfer it to a cutting board. Let it rest uncovered for 10–15 minutes. Resting allows the juices to redistribute throughout the meat, making the chicken tender and juicy.
- Serve: Carve the rested chicken and generously spoon the red chimichurri sauce over the slices just before serving, or serve the chimichurri on the side for dipping. Enjoy the vibrant, smoky, and herbaceous flavors!
Notes
- For crispier skin, roast the chicken uncovered and allow it to rest uncovered as well.
- The chimichurri can be made a day ahead and refrigerated; bring it to room temperature before serving.
- Leftover chicken is excellent for wraps, salads, or grain bowls.
Nutrition
- Serving Size: 1/6 roasted chicken with sauce
- Calories: 420
- Sugar: 0 g
- Sodium: 510 mg
- Fat: 31 g
- Saturated Fat: 7 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 110 mg
