Chimichurri Baked Chicken

  • Recipe By
  • Published Jan 30th
  • Ready In1d 2h 15m
  • Servings6
  • Calories287
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.

Chimichurri Baked Chicken Ingredients

The following are the ingredients needed to make delicious Chimichurri Baked Chicken for 6 servings:

  • 1/2 cup finely chopped fresh parsley
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano leaves
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper flakes
  • 1 pinch freshly ground black pepper
  • 1 (3 pound) whole chicken
  • 1 teaspoon olive oil
  • 1 large onion, sliced
  • 1/2 cup chicken broth

Chimichurri Baked Chicken Cooking Instructions

  • Prep20m
  • Cook45m
  • Ready In1d 2h 15m

To cook Chimichurri Baked Chicken, you need about 20 minutes of preparation time. The time needed to cook this Chimichurri Baked Chicken is about 45 minutes , and you can serve your Chimichurri Baked Chicken within 1 day 2 hours 15 minutes . The following are the steps to cook Chimichurri Baked Chicken easily:

  1. 1 Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
  2. 2 Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
  3. 3 Allow chicken to come to room temperature for no more than 1 hour before baking.
  4. 4 Preheat oven to 450 degrees F (230 degrees C).
  5. 5 Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
  6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.


  • Cook's Note:
  • If desired, you can drain the oil and puree what's left in the skillet using a stick blender to make a gravy.

Nutrition Facts

Per Serving: 287 calories; 15 grams of fat; 3.6 grams of carbohydrates; 32.5 grams of protein; 96 milligrams of cholesterol; 294 milligrams of sodium.

  1. Nov 18th 2018

    This was fantastic. I am obsessed with chimichurri and this recipe did not disappoint. I made no changes and will definitely make this again.

  2. May 12th 2018

    Delicious chicken dish., very moist and flavorful.Followed the recipe, except I used chicken breasts. It is what I had on hand, worked wonderfully.The aroma in my kitchen, well I couldn’t ...

  3. May 9th 2018

    This was the first time I made chimichurri, we really enjoyed it. I used bone in chicken thighs and I barbequed the chicken after marinating overnight. The chicken was tender and flavourful. ...

  4. May 5th 2018

    Pretty good spatchcock chicken recipe. Will be doing this on charcoal and indirect method next time. Thanks for posting!

  5. Apr 25th 2018

    Cilantro, canola oil, ground cumin, 1 tablespoon dry oregano, teaspoon pepper flakes, salt & pepper mix and mash then mix with chicken. Let sit for 1 hour and then place in oven 200 for ...

  6. Apr 24th 2018


  7. Apr 24th 2018

    This is a good recipe and would not change a thing. I would like to offer a cooking option. Since the recipe calls for a 3 lbs bird it will be very young about 6 1/2 weeks old. There is a ...

  8. Apr 12th 2018

    I've got parsley coming out of my ears right now, and my husband was SO happy that I put some of it to use with this recipe! This was very tasty, and made for a delicious weeknight dinner. I ...