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Oven-Roasted Chimichurri Chicken

Dinner 🍽️Lunch 🥪 Argentinian 🇦🇷 High-Protein 💪Low-CarbSugar-FreeDiabetic-FriendlyGluten-FreePaleo 🦴

Oven-Roasted Chimichurri Chicken pairs bright herbs and garlic with a gentle chile kick, soaking into juicy meat as it cooks over tender onions. The parsley- and oregano-packed sauce keeps each bite fresh and aromatic, with a tangy finish from red wine vinegar. It’s a vibrant dinner centerpiece, perfect for weeknights or casual gatherings.

  • Prep30 mins
  • Cook45 mins
  • Serves6
  • DifficultyMedium
Oven-Roasted Chimichurri Chicken
  1. 1

    In a medium bowl, combine parsley, 2 ½ tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper; mix the chimichurri thoroughly.

  2. 2

    To spatchcock the chicken: Place the chicken on a cutting board and remove the backbone with kitchen shears. Press down on the breast with the heel of your hand to flatten it.

  3. 3

    Carefully loosen the skin and rub chimichurri underneath, spreading it evenly. Wrap the chicken in plastic wrap and refrigerate for 2 to 24 hours.

  4. 4

    Let the chicken come to room temperature for no more than 1 hour before baking.

  5. 5

    Preheat the oven to 450 degrees F (230 degrees C).

  6. 6

    Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place the onion in a cast iron skillet and pour the chicken broth over the onion. Set the seasoned chicken on top.

  7. 7

    Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 45 minutes.

  8. 8

    Check with an instant-read thermometer inserted into the thickest part of the meat near the bone; it should read 165 degrees F (74 degrees C).

  9. 9

    Allow the chicken to rest in a warm area for 10 minutes before slicing.