If you’ve ever wished for a roast chicken that bursts with vibrant, bold flavors yet remains tender and juicy, this Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe is your new best friend in the kitchen. The smoky, garlicky red chimichurri sauce infuses the chicken with an irresistible depth, while roasting it whole locks in all the juicy goodness, creating an aromatic, colorful centerpiece perfect for any meal. Trust me, once you try this recipe, it will earn a permanent spot on your dinner rotation!
Ingredients You’ll Need
Simple but essential, each ingredient plays a vital role in building the layers of flavor, texture, and color for this dish. From the perfectly seasoned chicken skin to the bright, tangy chimichurri sauce, everything comes together beautifully to create a harmonious culinary experience.
- 1 whole chicken (about 4–5 pounds): The perfect size for roasting evenly and feeding a small gathering or family.
- 1 tablespoon olive oil: Helps achieve crispy skin and locks in moisture during roasting.
- Salt and black pepper to taste: Classic seasoning that enhances the natural flavor of the chicken.
- ½ cup roasted red bell peppers: Adds sweet smokiness and vibrant color to the chimichurri sauce.
- ¼ cup red wine vinegar: Brings brightness and acidity to balance the richness of the chicken.
- â…“ cup olive oil: The base for the chimichurri sauce, ensuring a silky texture.
- 4 cloves garlic: Provides that punch of aromatic flavor essential in a traditional chimichurri.
- 1 teaspoon smoked paprika: Adds smoky warmth and depth.
- 1 teaspoon dried oregano: Offers a subtle herbal note that complements the meat.
- ½ teaspoon ground cumin: Introduces a gentle earthiness.
- ¼ teaspoon red pepper flakes (optional): Gives a little kick for those who like some heat.
- ½ teaspoon salt: Balances all the flavors in the sauce.
- ¼ teaspoon black pepper: Enhances the spice profile in the chimichurri.
- ¼ cup fresh parsley, chopped: Adds freshness and a pop of green color.
How to Make Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe
Step 1: Prep Your Chicken
Start by preheating your oven to 425°F (220°C). Pat the chicken dry with paper towels—this step is crucial for getting that wonderful crispy skin. Place the chicken on a rack in a roasting pan to allow even airflow. Next, rub the entire bird with olive oil, seasoning generously with salt and black pepper all over including the cavity. This simple step sets the flavorful foundation for roasting.
Step 2: Create the Red Chimichurri Sauce
In a food processor or blender, combine roasted red bell peppers, red wine vinegar, olive oil, garlic cloves, smoked paprika, dried oregano, cumin, red pepper flakes, salt, black pepper, and fresh parsley. Pulse until you have a chunky but well-blended texture that clings perfectly to the chicken skin. Reserve about 1/3 cup of this vibrant sauce for serving later.
Step 3: Marinate Under the Skin
Gently loosen the skin over the chicken breasts and thighs by sliding your fingers carefully between the skin and meat—this is where the flavor really sinks in! Spread a generous amount of the chimichurri under the skin, inside the cavity, and all over the outside of the bird. This technique ensures juicy, flavorful bites in every mouthful.
Step 4: Roast to Perfection
Place the chicken in the preheated oven and roast for 1 hour to 1 hour 15 minutes. Baste it halfway through with the delicious pan juices to keep the meat moist and enhance the flavor. Use a meat thermometer to check for doneness—the internal temperature should reach 165°F (74°C) in the thickest part of the thigh. After roasting, let the chicken rest for 10 to 15 minutes. This resting time locks in the juices and makes slicing a breeze.
Step 5: Serve with Extra Chimichurri
Carve your golden, aromatic chicken and spoon the reserved chimichurri sauce generously over the top. The bold sauce complements the rich meat perfectly, leaving every bite absolutely unforgettable.
How to Serve Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley or cilantro on top adds a fresh, herbaceous contrast and enhances the dish’s vibrant look. For a splash of brightness, scatter thin slices of red onion or a few lemon wedges around the plate—these simple touches elevate the overall presentation beautifully.
Side Dishes
This Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe shines alongside simple sides like roasted potatoes or a medley of seasonal vegetables that soak up the delicious pan juices. Don’t overlook crusty artisan bread to mop up the sauce, or a light salad with citrus vinaigrette to cut through the richness.
Creative Ways to Present
Looking to impress guests? Serve the chicken on a rustic wooden board surrounded by colorful roasted veggies and chimichurri drizzles. Alternatively, hollow out a loaf of crusty bread and nestle carved chicken inside for a unique family-style feast. No matter how you present it, this dish is guaranteed to be the star of the table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken tightly covered in an airtight container in the refrigerator. It will stay delicious for up to three days. The bold flavors of the red chimichurri actually develop more as the chicken rests, making reheated portions just as good as fresh.
Freezing
If you want to save the chicken for longer, slice or shred it and freeze in a freezer-safe bag or container with a bit of chimichurri sauce to keep it moist. Frozen portions last up to three months—perfect for quick, flavorful meals down the line.
Reheating
For the best texture, gently reheat leftover chicken in the oven at 325°F (160°C) covered with foil to retain moisture. You can also warm smaller portions in the microwave with a splash of water or reserved chimichurri. Reheat until steaming but avoid drying it out.
FAQs
Can I use fresh red bell peppers instead of jarred?
Absolutely! Roasting fresh red bell peppers adds a wonderful smoky flavor, but jarred ones are a great shortcut and still pack delicious taste and texture, perfect for this Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe.
Is it necessary to loosen the skin to add chimichurri?
Yes, gently loosening the skin allows the chimichurri to permeate the chicken meat directly, ensuring vibrant flavor throughout instead of just on the surface. It’s worth the little extra effort for juicy, flavorful results.
Can this recipe be made ahead of time?
Definitely! Marinating the chicken in the chimichurri sauce for a few hours or overnight in the fridge takes this dish to the next level by deepening the flavor, making your roast even more irresistible.
What if I don’t like spicy food—should I skip the red pepper flakes?
You can easily leave out the red pepper flakes without sacrificing much of the sauce’s character. The smoked paprika and garlic create so much depth, the sauce remains deliciously savory and tangy.
What are good wine pairings with this dish?
Try a medium-bodied red wine like Malbec or Tempranillo to complement the smokiness of the chimichurri and roast chicken. If you prefer white, a zesty Sauvignon Blanc is a perfect match that balances the sauce’s acidity.
Final Thoughts
This Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe is truly a celebration of bold flavors and effortless technique, delivering a memorable meal any day of the week. Whether you’re sharing it with family, friends, or enjoying solo leftovers, it’s one of those dishes that feels homey and special all at once. Go ahead, give it a try—you’ll be amazed at how easy it is to transform simple ingredients into a show-stopping dinner!
Print
Mouthwatering Red Chimichurri Whole Roasted Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Argentinian-Inspired
- Diet: Gluten Free
Description
This Mouthwatering Red Chimichurri Whole Roasted Chicken is a flavorful Argentinian-inspired main course featuring a succulent whole chicken roasted to perfection and infused with a vibrant red chimichurri sauce made from roasted red bell peppers and a blend of aromatic spices. The chicken is rubbed with the sauce under the skin and throughout, then roasted until juicy and tender, making it perfect for a family dinner or special occasion.
Ingredients
Chicken
- 1 whole chicken (about 4–5 pounds)
- 1 tablespoon olive oil
- Salt and black pepper to taste
Red Chimichurri Sauce
- 1/2 cup roasted red bell peppers (jarred or homemade)
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 4 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels to ensure crispy skin. Place the chicken on a rack inside a roasting pan. Rub the entire chicken with 1 tablespoon of olive oil, seasoning generously with salt and black pepper both on the surface and inside the cavity.
- Make Red Chimichurri Sauce: In a food processor or blender, combine roasted red bell peppers, red wine vinegar, olive oil, garlic, smoked paprika, dried oregano, ground cumin, red pepper flakes (if using), salt, black pepper, and fresh parsley. Pulse until blended but still slightly textured to maintain the rustic chimichurri texture. Reserve 1/3 cup of this sauce to serve later.
- Apply Sauce Under Skin and Roast: Gently loosen the skin over the chicken breasts and thighs using your fingers without tearing it. Rub a generous amount of chimichurri sauce under the skin, inside the cavity, and all over the exterior of the chicken. Place the chicken in the oven and roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. Halfway through roasting, baste the chicken with the pan juices to keep it moist and flavorful.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10–15 minutes before carving to retain juices. Serve the carved chicken with the reserved chimichurri spooned over the top for extra flavor and moisture.
Notes
- For deeper flavor, marinate the chicken with the chimichurri sauce for several hours or overnight in the refrigerator before roasting.
- This dish pairs wonderfully with roasted vegetables, potatoes, or crusty artisan bread.
- Use a meat thermometer to ensure the chicken is safely cooked and juicy.
- If fresh roasted red bell peppers are unavailable, jarred roasted peppers work well.
