Chimichurri Chicken
Chimichurri is one of my favorite dipping sauces. It’s an Argentinian herb sauce usually made with parsley, oregano and lots of garlic. We switched it up a bit on this one and swapped the oregano for cilantro to give it a really bright flavor. I usually serve this sauce with beef, but today we decided to try it with our classic roasted chicken and it was a success. The chimichurri makes a simple chicken dinner feel super special.
For the chimichurri you need fresh parsley, garlic, cilantro, red wine vinegar, olive oil, salt and some crushed red pepper. The traditional sauce would use fresh oregano instead of cilantro, but I like the brightness of the cilantro with the chicken.
Start the sauce by putting five cloves of garlic in a food processor or blender.
Then add in the chopped cilantro and parsley
Pour in the vinegar.
And then add in the oil.
Finally, add in the salt and crushed red pepper and blend until the sauce is smooth.
For the chicken, we are making our classic roasted chicken. We always get a whole chicken that has been cut up. If you can’t find one, ask the butcher to cut one for you. The seasoning is really simple- just some salt, pepper, crushed red pepper and garlic powder.
Start by seasoning both sides of the chicken with the salt, pepper, crushed red pepper and garlic powder. Make sure to get both sides…we want lots of flavor!
Then, heat 4 tablespoons of olive oil in a large Dutch oven or pot over a high flame.
Place the chicken in the hot oil skin side down making sure each piece has some room on the bottom of the pan.
Sear the chicken for 3 minutes.
After 3 minutes, flip the chicken and sear on the other side for 3 more minutes.
Squeeze the juice of one lemon over the chicken.
Put the lid on and bake at 450 degrees for 40 minutes.
Let the chicken rest for about 5-7 minutes before serving. Serve on a platter with the chimichurri sauce on the side, or serve it with the sauce on the chicken. Enjoy!
Ingredients
- 5 cloves garlic
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/3 cup red wine vinegar
- 1/2 extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 whole chicken cut up
- 4 teaspoons Kosher salt (2 each side)
- 2 teaspoons garlic powder (1 each side)
- 2 teaspoons pepper (1 each side)
- 1 teaspoon crushed red pepper (1/2 each side)
- juice of 1 lemon
- 4 tablespoons olive oil
Instructions
- Place all the ingredients in a blender or food processor and blend until smooth
- Preheat the oven to 450
- Season both side of the chicken with the salt, pepper, garlic powder and crushed red pepper
- Heat the olive oil in a large Dutch oven or pot on high
- Place the chicken skin side down in the hot oil and sear for 3 minutes
- After three minutes, flip the chicken and sear the other side for 3 minutes
- Squeeze the juice of the lemon over the chicken
- Cover the chicken and bake in the 450 degree oven for 40 minutes
- Let the chicken rest for 5-7 minutes before serving and serve along with the cilantro chimichurri sauce
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