Roasted Chicken & Chimichurri Sauce

Roasted Chicken & Chimichurri Sauce

  • prep
  • cook
  • 4-6 servings


  • 1 3-4 lb whole chicken

  • ½ cup of Lindsay “Robust” Olive Oil

  • 2 Tablespoons rice vinegar

  • 3-4 cloves of garlic, sliced

  • 3/4 cup of fresh Parsley leaves packed, stems removed

  • 1/4 cup of fresh Cilantro

  • 1 tsp dried oregano

  • ½ tsp red chili flakes

  • 2 tsp of sea salt, divided

  • Fresh ground pepper

Cooking Directions

  1. Preheat oven to 375F.

  2. In a small sauce pan heat olive oil, add garlic cooking on low heat until the garlic is softened and has not turned brown yet — about 4-5 minutes. Remove from the stove and let cool.

  3. Place the chicken on a parchment lined baking sheet, breast side down. Using kitchen shears or scissors, make a cut along one side of the backbone from one end of the chicken to the other. Then repeat the cut on the other side of the backbone, and remove it for another use. Turn the chicken over with the breast side up and flatten it down.

  4. In a food processor, add the cooled olive oil & garlic mixture. Add rice vinegar, parsley, cilantro, oregano, red chili flakes, 1 teaspoon of salt & pepper. Process until well blended.

  5. To prevent contamination with raw chicken, divide the chimichurri sauce in half, reserving ½ for serving with the cooked chicken and store in the refrigerator.

  6. Add remaining 1 teaspoon of sea salt to the chimichurri sauce . Gently slip a spoon under the skin of the chicken to make room for the chimichurri sauce. Using a spoon deposit the sauce under the skin spreading it over the breasts and legs. Any remaining sauce can be spread on the outside of the chicken skin. Season the outside of the chicken with a few pinches of sea salt and fresh ground pepper.

  7. Bake for 15 minutes, then reduce heat to 350F. Bake until the chicken registers 160F in the thickest part of the thigh about 45–55 minutes.

  8. Serve with remaining Chimichurri sauce.