Creamy Chimichurri Roast Chicken
Creamy Chimichurri Roast Chicken
Creamy Chimichurri Roast Chicken: A Flavor Explosion!
Get ready for a chicken dish that’s bursting with flavor! This creamy chimichurri roast chicken is a culinary delight that will tantalize your taste buds. The tender, juicy chicken is bathed in a vibrant, herbaceous sauce that’s both creamy and packed with flavor.
The secret lies in the chimichurri, a vibrant blend of fresh herbs, garlic, tangy vinegar, and a touch of creaminess. This luscious sauce infuses the chicken with incredible flavor, creating a dish that’s both comforting and exciting.
Whether you’re a seasoned chimichurri enthusiast or a curious newcomer, this recipe is a guaranteed crowd-pleaser. It’s perfect for a cozy family dinner, a casual gathering with friends, or even a special occasion feast.
So fire up your oven and get ready to experience the magic of Creamy Chimichurri Roast Chicken! Your taste buds will thank you. 😋
Creamy Chimichurri Roast Chicken
Get ready for a chicken dish that's bursting with flavor! This creamy chimichurri roast chicken is a culinary delight that will tantalize your taste buds. The tender, juicy chicken is bathed in a vibrant, herbaceous sauce that's both creamy and packed with flavor.The secret lies in the chimichurri, a vibrant blend of fresh herbs, garlic, tangy vinegar, and a touch of creaminess. This luscious sauce infuses the chicken with incredible flavor, creating a dish that's both comforting and exciting.
Ingredients
Sauce:
5 Cloves Garlic- 2½ Cups Cilantro leaves packed
- 2 Cups Parsley leaves packed
- ¼ Cup Red Wine Vinegar
- 2¼ tsp Kosher Salt
- 4 tsp Dried Oregano
- 2 tsp Crushed Red Pepper flakes
- ¾ Cup Extra Virgin Olive Oil divided
- 1 Cup Greek Yogurt Plain Whole-Milk
Chicken And Assembly:
- 4 Lb Chicken whole, backbone removed, patted dry
- 1¼ tsp Kosher Salt
Method
Sauce:
- Alright, let's make that chimichurri magic happen! In your food processor, combine the garlic, cilantro, parsley, vinegar, salt, oregano, and red pepper flakes. Drizzle in ¼ cup of olive oil, then pulse everything together until the herbs are finely chopped but not completely pulverized. We want a bit of texture in that vibrant green sauce!5 Cloves Garlic, 2½ Cups Cilantro leaves, 2 Cups Parsley leaves, ¼ Cup Red Wine Vinegar, 2¼ tsp Kosher Salt, 4 tsp Dried Oregano, 2 tsp Crushed Red Pepper, ¾ Cup Extra Virgin Olive Oil
- Now, let's bring that chimichurri to life! Transfer the vibrant herb mixture to a medium bowl. Add the yogurt and the remaining ½ cup of olive oil. Grab a whisk and vigorously whisk everything together until the mixture is emulsified. This means the oil and yogurt will combine into a creamy, cohesive sauce. You should have about 2½ cups of this luscious chimichurri—plenty to coat that chicken and have some leftover for dipping!1 Cup Greek Yogurt, ¾ Cup Extra Virgin Olive Oil
Chicken and Assembly:
- Time to prep that chicken! Place the chicken breast-side up on a cutting board. Open it up like a book, spreading it out as much as you can. Now, using your palms, press firmly down on the breastbone to flatten the chicken. You might hear a satisfying crack—that's the breastbone giving way to create a more even surface for cooking. Transfer the flattened chicken to a large bowl and generously rub it all over with salt and ¾ cup of that glorious chimichurri sauce. Make sure to get the sauce into every nook and cranny! Cover the bowl and let the chicken chill in the refrigerator for at least 2 hours, or preferably up to 12 hours. This allows the flavors to meld and the chicken to marinate beautifully. No need to bring it to room temperature before roasting—it's ready to go straight from the fridge to the oven!4 Lb Chicken, 1¼ tsp Kosher Salt
- Okay, time to roast this bird to perfection! Place a rack in the middle of your oven and preheat it to 375°F (190°C). Now, carefully transfer the marinated chicken to a wire rack set inside a large rimmed baking sheet. Don't let that precious marinade go to waste! Spread any leftover chimichurri from the bowl over the skin of the chicken. This will help create a beautifully browned and flavorful crust. Slide the baking sheet into the oven and roast the chicken, rotating the baking sheet halfway through, until the skin is a deep golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C). This should take about 50-60 minutes. Once it's cooked through, take the chicken out of the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful result.
- And now for the grand finale! Carefully transfer the roasted chicken to a serving platter. Take a look at that remaining chimichurri sauce. If it has separated a bit while the chicken was roasting, just give it a quick whisk in the bowl to bring it back together. Now, generously spoon that vibrant chimichurri over the chicken, or serve it alongside for dipping. Get ready to savor every bite of this flavor-packed masterpiece!
Nutrition
Notes
Chicken Champion:
- Butterfly the bird: Flattening the chicken helps it cook more evenly and prevents the breasts from drying out. Don't be afraid to give that breastbone a good crack!
- Marinate for maximum flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours, but overnight is even better.
- Don't overcrowd the pan: Make sure the chicken has plenty of space on the baking sheet to allow for proper air circulation and browning.
- Use a meat thermometer: An instant-read thermometer is your best friend for ensuring the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Rest before carving: Allowing the chicken to rest for 10 minutes after roasting lets the juices redistribute, resulting in a more tender and flavorful bird.
- Fresh herbs are key: Use the freshest herbs you can find for the most vibrant flavor.
- Pulse, don't puree: When making the chimichurri, pulse the ingredients until finely chopped but not completely pureed. You want some texture in the sauce.
- Emulsify for creaminess: Whisk the chimichurri vigorously to emulsify the oil and yogurt, creating a creamy, cohesive sauce.
- Taste and adjust: Taste the chimichurri and adjust the seasonings to your liking. You might want to add more vinegar for tanginess, red pepper flakes for heat, or salt to taste.
- Serve it warm or cold: Chimichurri is delicious both warm and cold, so you can serve this chicken fresh from the oven or at room temperature.
- Sidekicks: Pair the chicken with roasted vegetables, a simple salad, or some crusty bread for dipping into the extra sauce.
- Leftover love: Leftover chimichurri is amazing on grilled meats, fish, or vegetables. You can also use it as a marinade or salad dressing.
- Make it a party: This recipe is easily scaled up to feed a crowd. Just double or triple the ingredients as needed.
Tried this recipe?
Let us know how it was!Ingredients
Ingredients:
For the Sauce:
- 5 cloves Garlic
- 2 ½ cups packed Cilantro leaves
- 2 cups packed Parsley leaves
- ¼ cup Red Wine Vinegar
- 2 ¼ tsp Kosher Salt
- 4 tsp Dried Oregano
- 2 tsp Crushed Red Pepper flakes
- ¾ cup Extra Virgin Olive Oil, divided (¼ cup + ½ cup)
- 1 cup Plain Whole-Milk Greek Yogurt
For the Chicken and Assembly:
- 4 lb whole Chicken, backbone removed and patted dry
- 1 ¼ tsp Kosher Salt
Image Gallery Shrimp Chowder
Creamy Chimichurri Roast Chicken
Creamy Chimichurri Roast Chicken
Creamy Chimichurri Roast Chicken
Creamy Chimichurri Roast Chicken
Creamy Chimichurri Roast Chicken
Storage & Leftovers
You’re thinking ahead! Smart move, because this Creamy Chimichurri Roast Chicken is just as good (or even better!) the next day. Here’s the lowdown on storing and enjoying your leftovers:
Storage Savvy:
- Cool it down: Before storing, let the chicken and sauce cool completely. This prevents condensation and helps maintain the texture.
- Separate containers: Store the chicken and sauce separately in airtight containers. This helps the chicken stay juicy and prevents it from absorbing too much sauce.
- Fridge time: Your delicious leftovers will be good in the fridge for 3-4 days.
Reheating Hacks:
- Gentle heat: Reheat the chicken gently in the oven or microwave until warmed through. Be careful not to overcook it, or it will dry out.
- Sauce revival: Reheat the sauce gently in a saucepan over low heat, stirring occasionally. You can add a splash of water or broth if it needs thinning.
- Microwave magic: If you’re short on time, you can reheat individual portions in the microwave. Just be sure to use a microwave-safe dish and heat in short bursts, stirring in between, to prevent overcooking.
Leftover Love:
- Salad star: Shred the chicken and add it to salads for a protein boost.
- Sandwich sensation: Use the chicken and sauce to make delicious sandwiches or wraps.
- Taco twist: Shred the chicken and use it as a filling for tacos with a dollop of chimichurri on top.
- Pasta perfection: Toss the chicken and sauce with your favorite pasta for a quick and easy meal.
Extra Tips:
- Freeze the sauce: The sauce freezes beautifully! Just let it cool completely and store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
- Portion control: Store leftovers in individual portions for grab-and-go lunches or quick dinners.
Enjoy your delicious Creamy Chimichurri Roast Chicken, now and later! 😋
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