Description
This Mouthwatering Red Chimichurri Whole Roasted Chicken features a perfectly roasted whole chicken infused with a vibrant, zesty red chimichurri sauce made from red bell pepper, garlic, smoked paprika, and fresh herbs. The chicken is seasoned, roasted to juicy perfection, and served with the bold flavors of the chimichurri to add a fresh and spicy kick, making it an irresistible main dish for gatherings or a special family meal.
Ingredients
Scale
For the Chicken:
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 lemon, quartered
- Fresh herbs (rosemary, thyme, or parsley) for stuffing
For the Red Chimichurri Sauce:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 red bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon red pepper flakes (adjust to your heat preference)
- 1 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, finely chopped
Instructions
- Prepare the Chimichurri Sauce: In a medium bowl, combine the olive oil, red wine vinegar, finely chopped red bell pepper, minced garlic, smoked paprika, red pepper flakes, dried oregano, cumin, salt, and chopped fresh parsley. Stir well to blend all ingredients thoroughly. Let the sauce sit for 15-20 minutes to allow the flavors to meld and intensify.
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the whole chicken dry with paper towels to remove excess moisture. Place it in a roasting pan. Rub the chicken evenly with olive oil, then season with smoked paprika, garlic powder, salt, and pepper. Stuff the cavity with quartered lemon and fresh herbs like rosemary, thyme, or parsley for aromatic flavor. Carefully loosen the skin starting at the breast and spread about 3 tablespoons of chimichurri sauce underneath the skin to infuse flavor directly into the meat.
- Roast the Chicken: Place the prepared chicken in the preheated oven and roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. About 20 minutes before the chicken is fully cooked, baste it with an additional 2-3 tablespoons of the chimichurri sauce to enhance flavor and keep the meat moist.
- Serve: Once roasted, remove the chicken from the oven and let it rest for 10 minutes to allow juices to redistribute. Carve the chicken and serve with the remaining red chimichurri sauce drizzled over the top or on the side as a dipping sauce to enjoy the full spectrum of flavors.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (75°C).
- Adjust the amount of red pepper flakes in the chimichurri sauce based on your preferred heat level.
- Allowing the chimichurri to sit before use improves the depth of flavor.
- Letting the chicken rest after roasting keeps the meat juicy and tender.
- Fresh herbs in the cavity add aromatic fragrance and subtle herb flavors to the meat.
