Recipes Meat and Poultry Chicken Whole Chicken Recipes Baked Chimichurri Chicken 4.8 (10) 10 Reviews 7 Photos This chimichurri chicken dish is full of flavor. This recipe uses a whole chicken and roasts it with my homemade chimichurri sauce. If you have time, leave it to marinade overnight before roasting. Submitted by Bren Updated on June 27, 2024 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 30 mins Cook Time: 45 mins Additional Time: 2 hrs Total Time: 3 hrs 15 mins Servings: 6 Yield: 1 whole chicken Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 ½ tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a medium bowl; mix chimichurri thoroughly. To spatchcock the chicken: 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 2 to 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. Cook’s Note You can drain the oil and purée what's left in the skillet using a stick blender to make a tasty gravy. I Made It Print Nutrition Facts (per serving) 287 Calories 15g Fat 4g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 65% Vitamin C 10mg 11% 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.