Oven-Roasted Chicken with Chimichurri
Oven-Roasted Chicken with Chimichurri is a traditional Argentine dish that is both easy to make and incredibly delicious. The fresh, herbal Chimichurri sauce pairs perfectly with the juicy, tender chicken, making it a standout meal that’s sure to impress.
The history of Chicken with Chimichurri
Chimichurri sauce has its roots in Uruguay and Argentina. It is often associated with the gauchos, the Argentine cowhands who traverse the vast pampas, seasoning their meat, such as chicken and beef with this sauce while roasting it over an open fire. The origin of the word ‘chimichurri’ is debatable. Some believe it derives from the Basque word ‘tximitxurri,’ meaning a mixture of unrelated items. Others think it originated from British captives or immigrants in the 19th century who struggled to remember the names of the ingredients.
The Many Uses of Chimichurri Sauce
The versatility of Chimichurri sauce makes it a valuable addition to a wide range of dishes beyond the traditional beef or chicken. Here are some creative ways to use Chimichurri sauce:
- Grilled Fish: Enhances the flavor of fish like tilapia or salmon. Drizzle over the cooked fish.
- Roasted Vegetables: Adds a burst of flavor to roasted vegetables like mushrooms, zucchini, and bell peppers. Add Chimichurri before or after roasting.
- Bread Dipping: Serve as an appetizer with crusty bread for dipping.
- Marinades and Dressings: Use as a protein marinade or a robust salad dressing.
Pairings for Oven-Roasted Chicken with Chimichurri
To create a complete and satisfying meal, consider these pairing options:
- Roasted Potatoes: Season crispy roasted potatoes with salt, pepper, and rosemary.
- Green Salad: Toss with cucumbers, cherry tomatoes, and a light vinaigrette.
- Grilled Corn on the Cob: Brush with butter and drizzle with Chimichurri for a sweet, smoky flavor.
- Quinoa or Rice Pilaf: These grains soak up the Chimichurri flavors, especially with added diced vegetables.
- Grilled Asparagus: Lightly roasted asparagus spears tossed with Chimichurri.
Additional Serving Suggestions
- Tacos: Fill with chicken and Chimichurri, topped with avocado, pickled onions, and lime.
- Sandwiches: Build with chicken, Chimichurri, lettuce, tomatoes, and pickles.
- Pizza Topping: Use Chimichurri as a base sauce with chicken, mozzarella, and fresh arugula.
Conclusion
Not only does oven-roasted chicken with chimichurri boast bright flavors, but it also has profound historical roots in the culinary traditions of South America. Drizzling this zesty mixture over juicy, succulent chicken is like taking part in a centuries-old culinary custom that honors both heritage and flavor. Beyond its nutritional value, this dish embodies the varied flavors of South America and the storied past of the gaucho people. So, the next time you enjoy its fiery kick, keep in mind the history and culture that went into making this delicious dish.
Oven-Roasted Chicken with Chimichurri
Equipment
- 1 blender or food processor
- 1 cast iron pan or oven-safe skillet
Ingredients
- 1 teaspoon Turmeric Powder
- 1 cup Italian Parsley finely chopped
- 3/4 cup Extra Virgin Olive Oil
- 2 Chili Peppers finely chopped
- 1 medium Onion finely chopped
- 2 tablespoons Fresh Oregano chopped
- 3 tablespoons Red Wine Vinegar
- 4 cloves Garlic minced
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 6 Chicken Thighs bone-in and skin-on
Instructions
- Gather all the ingredients
Oven-Roasted Chicken
- Preheat the oven and prepare the chicken: Begin by setting your oven to 350°F. As it warms up, pat the chicken thighs dry with a paper towel to ensure they become crispy when roasting. Gently cut the skin on top of the chicken thighs so the seasoning can penetrate the meat.
- Marinade: Place the chicken thighs in a large bowl. Coat them with avocado oil, then add salt, pepper, turmeric powder, garlic powder, and paprika. Rub the chicken thoroughly to ensure the seasoning coats evenly.
- Searing: Before roasting, give the chicken thighs a quick sear on both sides (approximately 1 minute per side) in a hot pan. Add salt and pepper to taste.
- Roasting: Transfer the chicken thighs to a baking tray with roasting rack. Roast in pre-heated oven for approximately 35-40 minutes.
For Chimichurri Sauce:
- Preparation: Roughly chop the onions, garlic, chili peppers, Italian parsley, and fresh oregano.
- Blending: In a blender or food processor, add the chopped ingredients, a pinch of salt and pepper, 3/4 cup of extra virgin olive oil, and 3 tablespoons of red wine vinegar. Blend until you achieve a slightly coarse but well-mixed sauce. If you prefer a smoother consistency, continue blending a little longer.
- Serving: Once your chicken is perfectly roasted, plate it, and generously drizzle the chimichurri sauce over the top.
Video
Notes
- Chicken Skin: Ensure the skin is dry for crispier results when roasting skin-on chicken thighs.
- Resting Time: Let the roasted chicken rest a few minutes before serving to redistribute the juices.
- Chimichurri Freshness: Make the chimichurri sauce shortly before serving to retain its vibrant color and flavor.
- Searing: Don’t overcrowd the pan when browning the chicken; this ensures a proper sear.
- Thermometer: Use a meat thermometer for precision. Chicken is done at 165°F (74°C).
- Adjust Heat: Modify the chimichurri’s spiciness by using more or fewer chili peppers based on your preference.
- Herbs: Experiment with herbs in the chimichurri, like adding cilantro or mint.
- Storing Chimichurri: Store leftovers in the fridge in an airtight container. Let it come to room temperature or reheat in the microwave for 15 seconds before using if the oil solidifies.
- Marination: Marinate the chicken in the seasoning for a few hours or overnight for deeper flavor infusion.