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
Scale
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
