Best Latin Spice Roast Chicken With Chimichurri Sauce Recipes

CHIMICHURRI BAKED CHICKEN

Chimichurri Baked Chicken image

Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.

Provided by Bren

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time P1DT2h15m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup finely chopped fresh parsley
2 ½ tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
1 tablespoon red wine vinegar
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon red pepper flakes
1 pinch freshly ground black pepper
1 (3 pound) whole chicken
1 teaspoon olive oil
1 large onion, sliced
½ cup chicken broth

Steps:

Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
Allow chicken to come to room temperature for no more than 1 hour before baking.
Preheat oven to 450 degrees F (230 degrees C).
Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g

ROAST CHICKEN WITH ANCHOVY CHIMICHURRI SAUCE

Roast Chicken with Anchovy Chimichurri Sauce image

This recipe was inspired by Jonathan Waxman, one of my favorite chefs. The anchovy chimichurri is perfect as a dipping sauce, but it also makes an amazing marinade for steaks or fish. A dish like this requires the best ingredients, so definitely source the freshest stuff you can possibly find.

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3/4 cup red wine vinegar
1/2 cup fresh cilantro, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup shallot, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon kosher salt
4 anchovy fillets, minced
4 garlic cloves, minced
1/2 fresh serrano chile pepper, minced
3/4 cup extra-virgin olive oil
One 3- to 4-pound free-range chicken, backbone removed
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt

Steps:

For the anchovy chimichurri sauce: Combine the vinegar, cilantro, parsley, shallots, basil, oregano, rosemary, salt, anchovies, garlic, and chile pepper in a bowl. Drizzle in the oil, stirring until the mixture is evenly incorporated into a rustic yet coarse sauce. Cover and allow to sit 30 minutes for the flavors to come together.
For the chicken: Preheat the oven to 450 degrees F.
Rinse the chicken inside and out and flatten it out. Pat the chicken dry, brush with olive oil, then sprinkle with salt. Place the chicken on a baking sheet and roast until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 165 degrees F, about 35 minutes. Allow the chicken to rest for 15 minutes. Serve the chicken with the anchovy chimichurri sauce.