CHEE-ME-CHOO-REE! CHEE-ME-CHOO-REEEEEE!!!! Argentinian in origin, chimichurri has been interpreted as meaning “a mix of serveral things in no special order.” Which is how I would describe a lot of the cooking I do. Chimichurri is bright, refreshing, and most commonly served alongside grilled steak, sausages or empanadas. Chimichurri purists usually stick to a blend of parsley, oregano, chopped garlic, red pepper chili flakes, olive oil and vinegar. The version in this recipe also uses cilantro, red onion, and basil which I find to add a little more brightness and depth to the flavor.
When I’m trying to behave during the week, I typically try to eat a meal of lean protein with a salad or some other vegetables. Nothing goes with lean protein like SAUCES. Because how else could you eat chicken breast or salmon more than 2 days a week? SAUCES!! Chimichurri is one of the sauces that you feel little to no guilt about eating because it’s green. If it’s green it’s got to be healthy right? Which makes me think of these green smoothies I see people drinking that are packed with 900 calories of delicious things like peanut butter and banana and ice cream flavored protein powder but because they’re green no one is counting right? Totally. Chimichurri is basically like an Argentinian green juice – what could be bad about fresh herbs blended with garlic and a little teensy weensy bit of olive oil? Nothing.
Anyway, back to sauces. This is a great one. Make a batch of it and stick it in the fridge to throw on top of those boring Tuesday chicken breasts that you are dreading. Or drizzle it on top of some juicy grilled skirt steak. The possibilities are endless really. Ever wonder where “green eggs and ham” came from? I dare to say chimichurri had a hand in that too.
This particular recipe is kind of a show stopper. 1. You get to spatchcock a chicken. 2. You get the present said spatchcocked chicken in its fancy green outfit in a pan that comes straight to the table. 3. You get to roast whole cloves of garlic that melt into a gooey spread that should accompany every bite. 4. After spreading the roasted garlic on every bite your partner may give you few to no kisses. BUT that’s really the only downside of this whole dinner. And like I always say…kisses will come and go but the memory of green, herbaceous, crispy, cast iron, chimichurri chicken with roasted garlic spread all over it, will last forever.
Step 1: Go green. We’re making the greenest sauce you’ve ever seen. Place parsley, basil, cilantro, red onion, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total. Add olive oil. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 1 hour or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
Step 2: The bird is the word. Spatchcock the chicken by using kitchen scissors to cut out the backbone. You want to cut on both sides of the spine until you have completely removed the backbone. Once the backbone is removed flip your chicken over and spread the legs so that it is skin side up. Press down firmly on the chicken to flatten it until you hear the wishbone crack. Once you spatchcock it’s time to marinate that bird. Combine 2 cloves minced garlic and the juice of two lemons. Liberally salt and pepper the chicken. Marinate the chicken overnight or up to 48 prior to roasting.
Step 3: Pan garlic. When the time has come to roast your chicken prepare your pan garlic. Prepare garlic for roasting by removing most of the paper around the clove. Chop off the top of the head of garlic. Drizzle inside each clove with 1-2 tablespoons of olive oil. Wrap in tin foil in place in the oven directly on the rack.
Step 4: Roast that bird. Place chicken, breast side up, in your cast iron skillet. Season with a little additional salt and pepper. Allow chicken to cook in the oven for 40 minutes. Remove from oven and brush on chimichurri sauce to completely cover the chicken. Remove garlic from tin foil and add to skillet. Spoon chimichurri over garlic. Return chicken to oven for an additional 10-15 minutes, the juices should run clear when sliced.
Ingredients
For the chicken:
- 3-4 pound roasting chicken
- 2 lemons juiced
- 2 cloves minced garlic
- Kosher salt and freshly ground pepper
- 2 whole cloves of garlic (keep these whole for roasting)
- 2 tablespoons olive oil (to pour over your whole garlic cloves)
For the chimichurri:
- 1/2 cup parsley
- 1/4 cup fresh basil
- 1/2 cup cilantro
- 2 tablespoons oregano leaves
- 4 large garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 3/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup finely chopped red onion
Instructions
For the chimichurri:
- Place parsley, basil, cilantro, red onion, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
- Add olive oil. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 1 hour or up to 1 day to allow the flavors to meld. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.
For the chicken:
- Combine 2 cloves minced garlic and the juice of two lemons. Liberally salt and pepper the chicken. Marinate the chicken overnight or up to 48 prior to roasting.
- Preheat oven to 425.
- Prepare garlic for roasting by removing most of the paper around the clove. Chop off the top of the head of garlic. Drizzle inside each clove with 1-2 tablespoons of olive oil. Wrap in tin foil in place in the oven directly on the rack.
- While the oven is preheating, spatchcock the chicken by using kitchen scissors to cut out the backbone. You want to cut on both sides of the spine until you have completely removed the backbone. Once the backbone is removed flip your chicken over and spread the legs so that it is skin side up. Press down firmly on the chicken to flatten it until you hear the wishbone crack. Tuck the wings behind the breasts.
- Place chicken, breast side up, in your cast iron skillet. Season with salt and pepper.
- Allow chicken to cook in the oven for 40 minutes.
- Remove from oven and brush on chimichurri sauce to completely cover the chicken. Remove garlic from tin foil and add to skillet. Spoon chimichurri over garlic.
- Return chicken to oven for an additional 15 minutes, the juices should run clear when sliced between breast and leg.
- Allow chicken to rest for 5 minutes before cutting.
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