Recipe courtesy of Rashad Frazier
Roast Chicken with Anchovy Chimichurri Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1092
- Total Fat
- 95
- Saturated Fat
- 19
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 52
- Cholesterol
- 206
- Sodium
- 1220
- Total: 1 hr 20 min (includes resting time)
- Active: 30 min
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
- 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.
- For the chicken: Preheat the oven to 450 degrees F.
- 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.