epicurious5.0
Creamy Chimichurri Roast Chicken
This velvety chimichurri riff combines the sauce’s signature acidity and herbaceousness with yogurt’s mellow tang for a versatile, two-in-one marinade and condiment.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
- ●cutting board
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Sauce
2
Pulse 5 garlic cloves, 2½ cups (packed) cilantro leaves with tender stems, 2 cups (packed) parsley leaves with tender stems, ¼ cup red wine vinegar, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. dried oregano, 2 tsp. crushed red pepper flakes, and ¼ cup extra-virgin olive oil in a food processor until combined and herbs are very finely chopped but not puréed. Transfer mixture to a medium bowl and add 1 cup plain whole-milk Greek yogurt and remaining ½ cup extra-virgin olive oil. Whisk vigorously until emulsified (makes about 2½ cups). Do ahead: Sauce can be made 3 days ahead. Cover and chill. Whisk just before using.
½ cups (packed) cilantro leaves with tender stems2(packed) parsley leaves with tender stems2 cups. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt1 Tbsp. plus 1 tsp. dried oregano1 Tbsp. crushed red pepper flakes2 tspplain whole-milk Greek yogurt1 cup
3
Chicken and assembly
4
Place one 3½–4-lb. whole chicken, backbone removed, patted dry, breast side up, on a cutting board; open up against surface as much as possible. Using your palms, press firmly on breastbone to flatten breast (you may hear a crack). Transfer to a large bowl and rub all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and ¾ cup sauce. Cover and chill at least ⏱️ 2 hours and, preferably, up to ⏱️ 12 hours (no need to bring to room temperature before roasting).
(packed) parsley leaves with tender stems2 cups3½–4-lb. whole chicken, backbone removed, patted dry1. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
5
Place a rack in middle of oven; preheat to 375°. Transfer chicken to a wire rack set inside a large rimmed baking sheet; spread any marinade left in large bowl over skin. Roast chicken, rotating baking sheet halfway through, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 50–⏱️ 60 minutes. Let rest ⏱️ 10 minutes.
6
Transfer chicken to a platter. Whisk remaining sauce in medium bowl if it has separated and serve alongside.
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