Description
This Savory Zuni Roasted Chicken recipe features a perfectly roasted whole chicken seasoned with garlic, lemon, salt, and pepper, accompanied by a fresh and zesty chimichurri sauce made with parsley, oregano, red pepper flakes, and red wine vinegar. The high-heat roasting method ensures crispy skin and juicy meat, while the vibrant chimichurri adds a bright, herbaceous finish. Ideal for a flavorful and impressive dinner that serves four.
Ingredients
Scale
Chicken and Seasoning
- 1 whole Whole Chicken (3-4 pounds) (Opt for pasture-raised or organic for best flavor)
- 1 tablespoon Salt (Use kosher salt for seasoning)
- 1 teaspoon Pepper (Freshly ground black pepper adds depth)
- 4-5 cloves Garlic (Fresh garlic contributes aromatic qualities)
- 1 whole Lemon (Juiced and zested for brightness)
Chimichurri Sauce
- 1 cup Fresh Parsley, chopped (Use flat-leaf parsley for best flavor)
- 1 tablespoon Fresh Oregano, chopped (Fresh oregano is more aromatic than dried)
- 1 teaspoon Red Pepper Flakes (Adjust according to spice preference)
- 1/2 cup Olive Oil (Use high-quality extra virgin olive oil)
- 1/4 cup Red Wine Vinegar (Balances richness of chicken and olive oil)
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) to prepare for roasting the chicken at high heat, which helps achieve a crispy skin.
- Dry Chicken: Pat the whole chicken dry thoroughly with paper towels to ensure the skin crisps properly during roasting.
- Season Chicken: Generously season the chicken all over with salt and freshly ground black pepper to enhance natural flavors.
- Stuff Cavity: Stuff the chicken cavity with crushed garlic cloves and lemon halves to infuse the meat with aromatic citrus and garlic flavor as it roasts.
- Place Chicken: Position the chicken breast side up on a roasting rack set inside a large oven-safe skillet or pan to allow air circulation and even cooking.
- Roast Chicken: Roast the chicken in the preheated oven for 1 hour to 1 hour and 15 minutes, until the skin is golden and an internal temperature of 165°F (74°C) is reached.
- Prepare Chimichurri: In a bowl, combine chopped fresh parsley, oregano, red pepper flakes, lemon juice, and lemon zest, stirring to blend the flavors.
- Add Olive Oil and Vinegar: While whisking the herb mixture, slowly drizzle in the olive oil to emulsify, then add red wine vinegar for acidity and balance.
- Rest Chicken: Remove the chicken from the oven and let it rest 10-15 minutes to allow juices to redistribute, ensuring moist meat.
- Carve Chicken: Carve the rested chicken into serving pieces such as breasts, thighs, and drumsticks for easy serving.
- Serve with Chimichurri: Drizzle the fresh chimichurri sauce generously over the carved chicken pieces and serve warm.
Notes
- Using a whole chicken weighing between 3 and 4 pounds ensures even roasting and moist texture.
- Resting the chicken after roasting is essential to retain juices and improve tenderness.
- Adjust red pepper flakes in the chimichurri to suit your preferred spice level.
- High-quality extra virgin olive oil and fresh herbs are key to vibrant chimichurri flavor.
- Use a roasting rack to keep the chicken elevated for even cooking and crispy skin all around.
