Quartered Roasted Chicken with Chimichurri Sauce
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Roasted chicken pieces drizzled with chimichurri sauce. Quartering chicken pieces allows it to cook quicker than a whole chicken and the skin is the crispiest you’ll ever have! The chimichurri sauce just sizzles on the skin and flavors it beautifully!
I’m just so sad that it’s the last one of summer 2015
Actually. I kinda take that back. Living in Texas means i’ve had enough of this heat! I cannot wait for boot weather! I’ve already gotten all my cardigans out and i’m ready for boot socks, scarves, blankies, and hot chocolate.
But I will miss all the grilling, easy summer meals.
Let’s talk about this roasted chicken recipe. Only a few ingredients (other than the chimichurri sauce) but (wo)man, this chicken is amazing!
The other day, I shared my recipe for homemade chimichurri sauce and promised a roasted chicken recipe to follow. Chimichurri sauce is an Argentinian sauce (or marinade) that has an endless list of uses. I like to use it over this chicken recipe, mix it with pasta salad, and it’s also great when you swap out the mayo in potato salad with it. So much more flavorful and lighter on the fat calories.
Traditionally, chimichurri is served on top of grilled meats. Which would be absolutely perfect for Labor Day weekend, wouldn’t it? I’m thinkin’ yes. And you could certainly double the batch of chimichurri and enjoy this roasted chicken the next day for dinner. Yes. Yes. DO it.
- A tablespoon of vinegar drizzled over the chicken before it cooks for just 5 minutes. It not only helps tenderize the chicken but also to remove any natural chicken umm.. scents.
- Next, patting the chicken dry — completely. Take your time, get in there with those kitchen towels and wipe that bird down!
- Then, roasting the chicken at a super high temperature on the lower third of the oven.
When you follow these 3 easy steps, you end up with a perfectly crispy, tender, and juicy chicken.
And when the chicken is just hot out of the oven toss it in a bowl with the chimichurri sauce and serve it immediately. The heat from the chicken really works it’s magic on the sauce and the flavors just stick like super glue to the crispy skin. Gah! I want some now (it’s 8:30 am).
Chicken for breakfast? Well, why not?
- 1 whole (3.5 pound) chicken, quartered, back bone removed (wings attached to breast)
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- salt and pepper
- prepared chimichurri sauce
- Position a rack in the lower 1/3 of the oven and preheat the oven to 450ºF.
- In a large bowl, toss the chicken with vinegar and allow the chicken to rest for 5 minutes. Using paper bowls, pat the chicken dry so the skin is just barely damp. Rub the olive oil on the chicken and place on a baking sheet skin side up. Season with salt and pepper.
- Roast the chicken for 25-30 minutes or until the skin is golden brown and crispy and the internal temperature reaches 160 degrees. Toss the chicken with desired amount of chimichurri sauce in a large bowl. I use just a few tablespoons and serve the remaining chimichurri on the side. Serve immediately so the chicken maintains the crispy skin.
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