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
Scale
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.
