Baked Chimichurri Chicken

Name: Baked Chimichurri Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1575 min
Ingredients: 0.5 cup finely chopped fresh parsley; 2.5 tablespoons olive oil; 2 tablespoons chopped fresh oregano leaves; 1 tablespoon red wine vinegar; 2 cloves garlic, minced; 0.25 teaspoon salt; 0.125 teaspoon red pepper flakes; 1 pinch freshly ground black pepper; 1 (3 pound) whole chicken; 1 teaspoon olive oil; 1 large onion, sliced; 0.5 cup chicken broth

4.7

(10)

10 Reviews

7 Photos

Chimichurri chicken is delicious and easy to make. This recipe uses a whole chicken and my version of chimichurri, which may or may not be authentic.

Recipe by Bren

Updated on March 26, 2023

7

Prep Time:

20 mins

Cook Time:

45 mins

Additional Time:

1 day 1 hr 10 mins

Total Time:

1 day 2 hrs 15 mins

Servings:

6

Yield:

1 baked chicken

Jump to Nutrition Facts

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

Directions

Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a medium bowl; mix chimichurri thoroughly.
Place chicken on a cutting board and remove backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen skin carefully and rub chimichurri underneath, distributing it evenly. Wrap 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 the oven to 450 degrees F (230 degrees C).
Rub 1 teaspoon olive oil over 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 chicken is 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.

Tips

You can drain the oil and purée what's left in the skillet using a stick blender to make gravy.

Nutrition Facts (per serving)

287	Calories
15g	Fat
4g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 287
% Daily Value *
Total Fat 15g	19%
Saturated Fat 3g	16%
Cholesterol 96mg	32%
Sodium 294mg	13%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 33g
Vitamin C 10mg	49%
Calcium 37mg	3%
Iron 2mg	11%
Potassium 373mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.