Roasted Chimichurri Chicken

We all have certain things that we cook over and over because they are good and relatively easy to make.  This roasted chimichurri chicken is one of those recipes for me.  To be as good as it is it really is quite simple to make and a recipe that you can master.

From some fairly simple cooking techniques and a relatively basic list of ingredients you can cook a delicious meal.  The key is to use fresh ingredients.  Fresh ingredients will exponentially increase the flavors that you achieve in the kitchen.  That is true not only with this dish but anything you’re cooking.


I probably make this dish at once a month.  The reward of sitting down and biting into the chicken totally worth the effort of preparing it.

I use a homemade chimichurri sauce for the chicken.


The chimichurri can stay in the fridge for a few days after bring prepared and used on anything from steak to tomatoes.  Once the chimichurri starts to go brown I would recommend to dump it out.


It’s quite simple to make and only takes a limited number of ingredients.


I hope that you enjoy.


Roasted Chimichurri Chicken

  • Servings: 4
  • Time: 1 hr 30 mins
  • Difficulty: Easy
  • Print

  • 4 whole chicken legs
  • Salt & pepper

Preheat oven to 425°F.

Remove any excess skin and fat, rinse, and dry chicken.  Season chicken all over with salt and pepper and place skin side up on a roasting rack in a roasting pan.  Apply a nice think layer of chimichurri (Recipe below) on the the chicken.  Set a bit of chimicurri aside for serving; you don’t want to cross contaminate your sauce with raw chicken.

Place roasting pan into the oven and cook for 20 minutes.

Remove the pan from the oven and flip chicken.  Apply more chimicurri to the chicken and return pan to the oven.

After cooking for another 20 minutes cooking remove pan, flip chicken, and apply more chimicurri and cook for another 15-20 minutes or until internal temperature has reached 160°F.  To check internal temperature insert an instant read meat thermometer into the thickest part of the thigh meat.

Remove pan from the oven and let the chicken rest for 5-10 minutes before cutting into.  This will allow the meat to reabsorb juices as well allow internal temperature to reach a safe eating temperature of 165°F.

Serve chicken with fresh chimichurri sauce.


  • 1 cup cilantro, minced
  • 1 cup flat lead parsley, minced
  • 1 bulb shallot, minced
  • 4 bubls garlic, minced
  • 1 tbsp balsamic vinegar
  • 2 tbsp red chili pepper flakes
  • 1 tbsp salt
  • 1 tbsp black pepper
  • Juice of 2 limes
  • 2 tbsp olive (or more to get to desired consistency)

Mix together all ingredients listed.  You can either minced all ingredients with a knife before combining or roughly chop and use a food processor to blend ingredients together.  I prefer my chimichurri a little on the chunky side so I hand mince rather than using a food processor.

Add additional olive oil as you like to get chimicurri to your desired consistency.


As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback and comments are always welcome and appreciated.

Have a blessed day,



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