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Roasted Chimichurri Chicken

Prep

Cook

Total

Yield 4 servings

Ingredients

Chimichurri

  1. Mix together all ingredients listed.  You can either minced all ingredients with a knife before combining or roughly chop and use a food processor to blend ingredients together.  I prefer my chimichurri a little on the chunky side so I hand mince rather than using a food processor.
  2. Add additional olive oil as you like to get chimicurri to your desired consistency.

Instructions

  1. Preheat oven to 425°F.
  2. Remove any excess skin and fat, rinse, and dry chicken.  Season chicken all over with salt and pepper and place skin side up on a roasting rack in a roasting pan.  Apply a nice think layer of chimichurri (Recipe below) on the the chicken.  Set a bit of chimicurri aside for serving; you don't want to cross contaminate your sauce with raw chicken.
  3. Place roasting pan into the oven and cook for 20 minutes.
  4. Remove the pan from the oven and flip chicken.  Apply more chimicurri to the chicken and return pan to the oven.
  5. After cooking for another 20 minutes cooking remove pan, flip chicken, and apply more chimicurri and cook for another 15-20 minutes or until internal temperature has reached 160°F.  To check internal temperature insert an instant read meat thermometer into the thickest part of the thigh meat.
  6. Remove pan from the oven and let the chicken rest for 5-10 minutes before cutting into.  This will allow the meat to reabsorb juices as well allow internal temperature to reach a safe eating temperature of 165°F.
  7. Serve chicken with fresh chimichurri sauce.

Courses Main

Recipe by Food is Love Made Edible at https://foodislovemadeedible.com/2016/02/02/roasted-chimichurri-chicken/