Ingredients

The following ingredients have 5 Servings
  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 2 tablespoons fresh oregano
  • 4 cloves garlic, coarsely chopped
  • 1 large shallot
  • 1 teaspoon crushed red pepper flakes, or more to taste
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 (3-4 pound) chicken

Instruction

  • Preheat oven to 450 degrees F. Place a 10 or 12-inch cast iron skillet to preheat in the oven.In a food processor pulse cilantro, parsley, oregano, garlic, shallot, red pepper flakes, and salt and pepper until roughly chopped. Add vinegar and olive oil and pulse until finely chopped, scraping down the sides of the bowl as necessary.Place chicken on a plate or tray. Spoon about 1/3 of chimichurri sauce, rubbing sauce evenly all over skin of bird.Carefully place the chicken, breast side up, in the hot skillet and return to oven. Roast for 15 minutes, then reduce oven temperature to 350 degrees F.Continue to roast until chicken is golden brown. After about 30 minutes or so check the temperature. Brush a bit more sauce on the bird and return to the oven until a thermometer inserted in the thickest part of the thigh registers 165 degrees F. Depending on the size of your bird it may be done already, or you may need to cook it for another 15 to 30 minutes.Transfer the chicken to a platter, tipping the chicken to let the juices flow out into the pan before moving it. Let rest for at least 15 minutes before carving and serving, with remaining chimichurri sauce drizzled on top.