Chimichurri Chicken Bake

Follow our step-by-step guide on how to make Chimichurri Chicken Bake.

1. Step 1

   In a medium bowl, blend together fresh parsley, 2 ½ tablespoons of olive oil, oregano, red wine vinegar, minced garlic, salt, red pepper flakes, and black pepper to craft a vibrant chimichurri sauce.

2. Step 2

   To spatchcock the chicken, place it on a cutting board and carefully remove the backbone using kitchen shears.

3. Step 3

   Firmly press down on the breast to flatten the bird.

4. Step 4

   Gently loosen the skin and generously rub the chimichurri sauce underneath, ensuring it’s evenly distributed for maximum flavor infusion.

5. Step 5

   Wrap the chicken in plastic wrap and let it marinate in the refrigerator for at least 2 hours, or up to 24 hours for an even bolder taste.

6. Step 6

   Before baking, allow the chicken to sit at room temperature for no more than 1 hour.

7. Step 7

   Preheat your oven to a sizzling 450°F (230°C).

8. Step 8

   Lightly coat the chicken with 1 teaspoon of olive oil and season it with salt and pepper.

9. Step 9

   In a cast iron skillet, layer sliced onions and pour chicken broth over them, creating a flavorful bed for the chicken.

10. Step 10

    Place the seasoned chicken on top of the onions and slide it into the preheated oven.

11. Step 11

    Bake for approximately 45 minutes, or until the chicken is cooked through, with no pink at the bone and juices running clear.

12. Step 12

    An instant-read thermometer should register 165°F (74°C) in the thickest part of the meat.

13. Step 13

    Once done, let the chicken rest in a warm spot for 10 minutes before slicing into it, allowing the juices to redistribute for a succulent finish.

14. Step 14

    Enjoy the delightful flavors of your homemade chimichurri chicken!.