Name: Chimichurri Roast Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 lb. baby red potatoes -; 1 lb. rainbow carrots, halved lengthwise -; 4 lb. whole chicken, cut into 8 pieces -; 1/2 c. extra-virgin olive oil, plus more for drizzling -; Kosher salt -; Freshly ground black pepper -; 1 c. fresh parsley, tightly packed -; 1 c. fresh cilantro, tightly packed -; 1/2 c. Chopped red onion -; 3 cloves garlic, chopped -; 1/2 tsp. crushed red pepper flakes -; 1/4 c. red wine vinegar -; Flaky sea salt, for sprinkling -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chimichurri Roast Chicken

1. 1 lb. baby red potatoes -

2. 1 lb. rainbow carrots, halved lengthwise -

3. 4 lb. whole chicken, cut into 8 pieces -

4. 1/2 c. extra-virgin olive oil, plus more for drizzling -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1 c. fresh parsley, tightly packed -

8. 1 c. fresh cilantro, tightly packed -

9. 1/2 c. Chopped red onion -

10. 3 cloves garlic, chopped -

11. 1/2 tsp. crushed red pepper flakes -

12. 1/4 c. red wine vinegar -

13. Flaky sea salt, for sprinkling -

How to cook deliciously - Chimichurri Roast Chicken

1. Stage

Place oven racks in top third and bottom third of oven. Preheat oven to 450° and line two rimmed sheet pans with parchment paper.

2. Stage

Add potatoes and carrots to sheet pan. Rinse chicken and pat dry with paper towels; add chicken pieces to second sheet pan, skin side up. Drizzle both pans with olive oil and massage into chicken and vegetables. Season with salt and pepper on all sides.

3. Stage

Place vegetables on bottom rack and chicken on top rack. Roast until internal temperature of largest breast piece reads 165°, 28 to 30 minutes. Heat broiler and cook until skin is crisp and golden brown, 5 minutes more. Remove chicken from oven to rest, then move vegetables to top rack and broil, 5 minutes.

4. Stage

Meanwhile, in a small food processor, combine parsley, cilantro, onion, garlic, salt, red pepper flakes, and vinegar. Pulse a few times and scrape down sides of the bowl. While motor is running, add oil and process until almost smooth.

5. Stage

Transfer chicken and vegetables to a large platter and sprinkle with sea salt. Top with about 1/2 cup chimichurri sauce and serve remaining sauce in a bowl.