Roasted Half Chicken With Chimichurri
Citrus garlic and herb roasted half chicken topped with chimichurri is juicy and flavorful. Great for dinner or entertaining.
Servings: 4 servings
Calories: 246kcal
Equipment
Ingredients
Roasted Half Chicken
- 2 tablespoon unsalted butter room temperature
- 1 teaspoon kosher salt Diamond Crystal Kosher Salt
- 2 cloves garlic minced
- ½ tsp dried oregano
- ¼ teaspoon black pepper course ground
- 2 pieces half chicken patted dry with paper towel
- 1 lemon juice only
- 1 lime juice only
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper coarse ground
- 1 oz feta cheese crumbled, optional
Chimichurri
- 1 cup parsley rough chop
- ¼ cup red wine vinegar
- 5 cloves garlic rough chop
- 1 tablespoon dried oregano
- 2 teaspoon crushed red pepper
- 2 teaspoon kosher salt Diamond Crystal Kosher Salt
- ½ teaspoon black pepper
- ⅓ cup olive oil
Instructions
Roasted Half Chicken
- Preheat oven to 425°F. In a small bowl mix butter, salt, garlic, oregano and pepper
- Rub butter mixture all over chicken skin and under the skin on the meat. Pull skin up and push fingers under, skin will peel back. Squeeze lemon and lime juice on and underneath chicken skin then sprinkle chicken halve with remaining ¼ teaspoon salt and pepper
- Roast chicken for 50 minutes on a bottom shelf of oven. Pull chicken out when internal temperature reaches 160°F and let rest for 10 minutes before serving
Chimichurri
- Add all chimichurri ingredients to a food processor and blend for 10 seconds. Mixture will be chopped small but still chunky
- Top chicken with chimichurri, you will have leftover
- Top with feta if desired
Notes
Buy a half chicken broken down already, or break down a whole chicken yourself. You can always ask the butcher at the grocery store to break it down for you.
Make sure to push your fingers under the skin to get butter and seasoning between the skin and meat.
Roast at a high temperature to get nice golden brown color on the skin.
Chicken can be taken out of the oven at 160°F, it will carry over cook to at least 165°F while it's resting.
Probe the chicken in the joint of the leg and thigh as well as the breast to check temperature.
Let chicken rest for 10 minutes after removing from oven to seal in juices and reach final temperature.
Nutrition
Calories: 246kcal | Carbohydrates: 9g | Protein: 2g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1919mg | Potassium: 210mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1778IU | Vitamin C: 41mg | Calcium: 76mg | Iron: 2mg
