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Recipes
February 2023

Creamy Chimichurri Roast Chicken

By Shilpa Uskokovic

4.8

(13)

A plate of spatchcocked roast chicken topped with Creamy Chimichurri sauce
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Allison Ritchie

Every household needs a back-pocket green sauce to instantly zhuzh up a simply prepared protein—or even leftovers. This velvety rendition of chimichurri combines the sharp acidity and herbaceous vibrance of the original with the mellow tang of yogurt for a good-with-everything sauce. Thanks to the tenderizing effect of the yogurt, the sauce can perform double duty: as a marinade for meat, like here, and as a condiment in its own right. In lieu of chicken, serve the sauce with meatballs, zucchini fritters, roasted mushrooms, or a turkey burger. 

What you’ll need

Recipe information

  • Yield

    4–6 servings

Ingredients

Sauce

5

garlic cloves

2½

cups (packed) cilantro leaves with tender stems

2

cups (packed) parsley leaves with tender stems

¼

cup red wine vinegar

1

Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt

1

Tbsp. plus 1 tsp. dried oregano

2

tsp. crushed red pepper flakes

¾

cup extra-virgin olive oil, divided

1

cup plain whole-milk Greek yogurt

Chicken and assembly

1

3½–4-lb. whole chicken, backbone removed, patted dry

2

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

Need to make a substitution?

Preparation

  1. Sauce

    Step 1

    Pulse 5 garlic cloves, 2½ cups (packed) cilantro leaves with tender stems, 2 cups (packed) parsley leaves with tender stems, ¼ cup red wine vinegar, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. dried oregano, 2 tsp. crushed red pepper flakes, and ¼ cup extra-virgin olive oil in a food processor until combined and herbs are very finely chopped but not puréed. Transfer mixture to a medium bowl and add 1 cup plain whole-milk Greek yogurt and remaining ½ cup extra-virgin olive oil. Whisk vigorously until emulsified (makes about 2½ cups).

    Do ahead: Sauce can be made 3 days ahead. Cover and chill. Whisk just before using.

  2. Chicken and assembly

    Step 2

    Place one 3½–4-lb. whole chicken, backbone removed, patted dry, breast side up, on a cutting board; open up against surface as much as possible. Using your palms, press firmly on breastbone to flatten breast (you may hear a crack). Transfer to a large bowl and rub all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and ¾ cup sauce. Cover and chill at least 2 hours and, preferably, up to 12 hours (no need to bring to room temperature before roasting).

    Step 3

    Place a rack in middle of oven; preheat to 375°. Transfer chicken to a wire rack set inside a large rimmed baking sheet; spread any marinade left in large bowl over skin. Roast chicken, rotating baking sheet halfway through, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 50–60 minutes. Let rest 10 minutes.

    Step 4

    Transfer chicken to a platter. Whisk remaining sauce in medium bowl if it has separated and serve alongside.

Explore Bon AppétitDinnerMainChickenPoultryRoastCilantroParsleyYogurtGluten-FreeNut-Free