Juicy, golden-roasted spatchcock chicken smothered in a garlicky, herb-packed chimichurri sauce. Roasted to crispy perfection, this Argentinian-inspired dish delivers bold, zesty flavors and is perfect for grilling season or a rustic family dinner.

Why You’ll Love This Recipe

Chimichurri Spatchcock Chicken is a celebration of vibrant herbs and perfectly roasted poultry. Spatchcocking allows for even cooking and crispier skin, while the chimichurri infuses every bite with bold South American flair. It’s a crowd-pleasing centerpiece, whether roasted in the oven or grilled outdoors. With minimal prep and robust flavor, it’s a recipe you’ll return to often.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

• 1 whole chicken (about 3.5–4 lbs), spatchcocked
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp smoked paprika
• 1 tsp garlic powder

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 4 garlic cloves, minced
• 2 tbsp fresh oregano, chopped (or 2 tsp dried)
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Directions

1. Preheat oven to 425°F (220°C) or preheat grill to medium-high heat.
2. To spatchcock the chicken, place it breast-side down, remove the backbone using kitchen shears, and press down firmly to flatten.
3. Rub the chicken thoroughly with olive oil, salt, pepper, smoked paprika, and garlic powder.
4. Roast the chicken, skin side up, on a baking tray for 40–45 minutes, or until a meat thermometer reads 165°F (74°C) in the thickest part.
   • Grill Method: Cook over indirect heat for 35–40 minutes, flipping once midway.
5. While the chicken is cooking, combine all chimichurri ingredients in a bowl. Mix well and let it sit at room temperature to allow the flavors to meld.
6. Once the chicken is cooked, rest it for 10 minutes before carving.
7. Spoon chimichurri sauce generously over the top and serve.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 40–45 minutes
Total time: 55–60 minutes

Variations

• Citrus Twist: Add lemon or orange zest to the chimichurri for a bright, tangy flavor.
• Spicy Kick: Add extra red pepper flakes or a chopped chili to the chimichurri.
• Herb Swap: Try basil or cilantro in place of parsley for a different flavor profile.
• Butterflied Thighs: Use bone-in chicken thighs, butterflied for quicker cooking.
• Smoky Grilled Version: Add wood chips to the grill for a subtle smoky flavor.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Chimichurri sauce can be stored separately for up to 5 days.

To reheat:

• Oven: Warm at 350°F for 10–15 minutes, covered loosely with foil.
• Stovetop: Reheat in a skillet over medium heat with a splash of broth or water.
• Microwave: Use short intervals and cover with a damp paper towel to retain moisture.

FAQs

What is spatchcocking, and why should I do it?

Spatchcocking involves removing the chicken’s backbone and flattening it, allowing for more even cooking and crispier skin.

Can I make chimichurri ahead of time?

Yes, chimichurri actually tastes better after a few hours. Make it up to a day ahead and refrigerate, then bring to room temperature before serving.

What can I serve with chimichurri chicken?

Excellent sides include roasted potatoes, grilled vegetables, rice pilaf, or a crisp green salad.

Can I use boneless chicken instead?

Yes, boneless thighs or breasts can be used, but cooking time will be reduced. Keep an eye on internal temperature to avoid overcooking.

Can I grill this chicken instead of roasting?

Absolutely. The grill adds a wonderful smoky flavor and is perfect for summer cooking.

How do I store leftover chimichurri?

Keep it in a sealed jar or container in the fridge for up to 5 days. Stir before each use.

Can I freeze the chimichurri sauce?

Yes, you can freeze it in ice cube trays, then transfer to a freezer bag. Thaw as needed.

Is chimichurri spicy?

It has a mild heat from red pepper flakes. Adjust the quantity based on your heat preference.

Can I use dried herbs instead of fresh?

Fresh herbs are best, but dried oregano is commonly used in chimichurri. Avoid dried parsley, as it lacks the necessary flavor.

How do I know when the chicken is done?

Use a meat thermometer—165°F (74°C) in the thickest part of the thigh indicates it’s fully cooked.

Conclusion

Chimichurri Spatchcock Chicken is a simple yet flavorful dish that combines juicy, evenly cooked chicken with a zesty herb sauce. Whether you’re roasting or grilling, this recipe delivers vibrant flavor and crowd-pleasing results every time. Perfect for weeknight dinners or entertaining guests, it’s a dish that showcases the best of bold, rustic cooking.

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