Chimichurri roasted chicken
Recipe by Courtney Glantz
4-5 lbs whole chicken
1 & 1/2 sticks butter, room temperature
1/2 bunch of parsley, leaves only
1/2 bunch cilantro, leaves only
5-6 sprigs of fresh oregano, leaves only
A handful of fresh basil leaves
6-8 garlic cloves, crushed
4-5 green onions or scallion stalks
1-2 teaspoons of chili pepper flakes or 1 small red hot pepper, seeded and deveined, diced
3-4 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
Salt and pepper to taste
Onions, potatoes or your choice of veggies to throw under the chicken
1. Place all the ingredients expect for the butter in a small food processor and pulse until the herbs are finely chopped.
2. Add the butter and continue pulsing until you have smooth creamy mix. Can be made ahead of time, but should be brought back to room temperature before using to prepare the roasted chicken.
3. Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving.
4. Pre-heat oven to 425F. Place the vegetables (onions, potatoes, etc) under chicken in baking or roasting pan.
5. Bake the chicken (uncovered) at 425F for 30 minutes
6. Lower heat to 400F, baste chicken and bake for another 50-60 minutes, basting every 15-20 minutes.
7. During the last 5-10 minutes, add additional chimichurri butter or chimichurri sauce on top.
main courses February 18, 2016 17:07
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