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Recipe courtesy of Rashad Frazier

Roast Chicken with Anchovy Chimichurri Sauce

This recipe was inspired by Jonathan Waxman, one of my favorite chefs. The anchovy chimichurri is perfect as a dipping sauce, but it also makes an amazing marinade for steaks or fish. A dish like this requires the best ingredients, so definitely source the freshest stuff you can possibly find.
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  • Level: Easy
  • Total: 1 hr 20 min (includes resting time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Anchovy Chimichurri Sauce:

3/4 cup red wine vinegar

1/2 cup fresh cilantro, finely chopped 

1/2 cup fresh parsley, finely chopped 

1/4 cup shallot, minced  

1 tablespoon fresh basil, chopped  

1 tablespoon fresh oregano, finely chopped 

1 tablespoon fresh rosemary, finely chopped  

1 teaspoon kosher salt 

4 anchovy fillets, minced

4 garlic cloves, minced 

1/2 fresh serrano chile pepper, minced  

3/4 cup extra-virgin olive oil 

Chicken:

One 3- to 4-pound free-range chicken, backbone removed

1/4 cup extra-virgin olive oil 

1 tablespoon kosher salt 

Directions

  1. For the anchovy chimichurri sauce: Combine the vinegar, cilantro, parsley, shallots, basil, oregano, rosemary, salt, anchovies, garlic, and chile pepper in a bowl. Drizzle in the oil, stirring until the mixture is evenly incorporated into a rustic yet coarse sauce. Cover and allow to sit 30 minutes for the flavors to come together.
  2. For the chicken: Preheat the oven to 450 degrees F.  
  3. Rinse the chicken inside and out and flatten it out. Pat the chicken dry, brush with olive oil, then sprinkle with salt. Place the chicken on a baking sheet and roast until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 165 degrees F, about 35 minutes. Allow the chicken to rest for 15 minutes. Serve the chicken with the anchovy chimichurri sauce.