About the Recipe
Ingredients
1/2 cup Chimichurri sauce
1 whole chicken
Salt and pepper
Preparation
First, the chicken needs to be spatchcocked, the easiest way to do this is by using kitchen scissors.
Place chicken back side up on a cutting board, starting on either side of the tail cut through the bones working upward towards the shoulders in a straight line. Now do the same on the other side of the tail and remove the long piece that is from the tail to the neck. Next, flip the chicken, breast side up spread it out as flat as it can be and press down firmly on the breast to crack the breast bone so it lays down flat.
From both edges of breasts, carefully loosen skin to make pockets, pour a few teaspoons of Chimichurri inside the breast skin pockets and massage to evenly cover the inside of the skin. Do the same to the thighs.
Season the front and back of chicken with salt and pepper, pour a few spoonful's of the Chimichurri over the chicken, flipping over to get the other side. Rub over entire chicken. Place in a dish, cover and refrigerate for at least 3 hours up to 24 hours.
Preheat oven to 400 degrees and add the marinaded chicken, breast side up to a oven-safe dish.
Roast chicken in the oven for 1 hour or until the thickest part of the breast comes to an internal temperature of 165 degrees F. Allow to cool for 10 minutes before slicing.