Best Roast Chicken With Anchovy Chimichurri Sauce Recipes

LATIN SPICE ROAST CHICKEN WITH CHIMICHURRI SAUCE

Latin Spice Roast Chicken with Chimichurri Sauce image

This chicken is rubbed with a mix of smoked paprika, cumin, cayenne, butter, salt and pepper, then the inside is stuffed with oranges and cilantro. The whole thing is trussed and then left uncovered in the fridge overnight to "dry." This is how you get that super-crispy skin. The oranges keep the inside moist and the paprika adds incredible smoky flavor and color. This low-key bird is truly a perfect weeknight chicken: Prep it the night before and pop it in the oven when you get home from work. Then you can relax with a glass of wine or watch the evening news while the oven does all the work.

Provided by Alejandra Ramos

Categories main-dish

Time 8h30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 stick (8 tablespoons) butter
3 tablespoons smoked Spanish paprika
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 large (5- to 7-pound) roasting chicken
1 navel orange, cut into quarters
1 bunch fresh cilantro, trimmed and rinsed and dried
1 bunch fresh parsley, rinsed and dried, only the bottom 2 inches of stems removed, coarsely chopped
1 bunch fresh cilantro, rinsed and dried, leaves and stems coarsely chopped
Juice of 1 lime
2 tablespoons apple cider vinegar, or another mild vinegar
1/2 teaspoon red pepper flakes
1 rounded tablespoon smoked Spanish paprika
5 large garlic cloves, peeled
2 teaspoons kosher salt
1 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon freshly ground black pepper

Steps:

For the chicken: Melt the butter in a small saucepan over medium heat or in a microwave-safe bowl in the microwave. Whisk the melted butter, paprika, cumin, oregano, cayenne, salt and pepper in a bowl.
Remove the chicken giblets. Remove any excess fat and leftover pin feathers and pat the outside very dry with paper towels.
Massage the entire chicken with the spiced butter, making sure to coat the inside. Use your fingers to separate the skin from the breast and pour some of the butter mixture inside, using your fingers to push it into all the crevices. Stuff the cavity of the bird with the orange and cilantro. Tuck the wings underneath the chicken. Truss the legs with kitchen twine and put the bird breast-side up on a roasting rack in a roasting pan. Put the bird, uncovered, in the refrigerator and chill for at least 6 hours and up to 12 hours.
Preheat the oven to 400 degrees F. Allow the chilled chicken to stand at room temperature for 30 minutes before cooking. Roast until the skin is crisp and a knife inserted in the thickest part of the thigh produces only clear juices, about 1 hour and 15 minutes.
Meanwhile, for the chimichurri: Combine the parsley, cilantro, lime juice, vinegar, red pepper flakes, paprika, garlic, salt, olive oil and black pepper in a food processor. Process until creamy but still a little chunky.
Let the chicken rest 10 to 15 minutes. Remove the twine. Serve the chicken with the chimichurri sauce and drizzled with more olive oil, if desired.

GARLICKY CHICKEN WITH LEMON-ANCHOVY SAUCE

Garlicky Chicken With Lemon-Anchovy Sauce image

There's nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper. But there's everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan. What was once timid and a little dull turns vibrant, tangy and impossible to stop eating. And the only real extra work is chopping the garlic and a little parsley for garnish. In this dish, the cut of chicken is less important than the pungent pan sauce. Most people will probably want to use the workhorse of all poultry dinners, the boneless, skinless breasts. But the thighs cook nearly as quickly, and have a greater margin of error in terms of doneness. Overcook your breasts by even a minute, and you'll get dry, tough meat. Thighs are more forgiving. However, if your family insists on white meat, you can substitute breasts and subtract about 3 minutes from the cooking time. There is no need to mention the anchovies until after people have complimented you on the meal.

Provided by Melissa Clark

Categories dinner, quick, weeknight, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)
1 teaspoon coarse kosher salt
Freshly ground black pepper
6 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil
5 anchovy fillets
2 tablespoons drained capers, patted dry
1 large pinch chile flakes
1 lemon, halved
Fresh chopped parsley, for serving

Steps:

Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley. Serve.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 17 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 4 grams, Sodium 604 milligrams, Sugar 0 grams, TransFat 0 grams