Quartered Roasted Chicken with Chimichurri Sauce
Roasted chicken pieces drizzled with chimichurri sauce. Quartering chicken pieces allows it to cook quicker than a whole chicken and the skin is the crispiest you'll ever have! The chimichurri sauce just sizzles on the skin and flavors it beautifully!
Servings: 4 servings
Ingredients
- 1 whole 3.5 pound chicken, quartered, back bone removed (wings attached to breast)
- 1 tablespoon vinegar
- 2 tablespoons olive oil
- salt and pepper
- prepared chimichurri sauce
Instructions
- Position a rack in the lower 1/3 of the oven and preheat the oven to 450ºF.
- In a large bowl, toss the chicken with vinegar and allow the chicken to rest for 5 minutes. Using paper bowls, pat the chicken dry so the skin is just barely damp. Rub the olive oil on the chicken and place on a baking sheet skin side up. Season with salt and pepper.
- Roast the chicken for 25-30 minutes or until the skin is golden brown and crispy and the internal temperature reaches 160 degrees. Toss the chicken with desired amount of chimichurri sauce in a large bowl. I use just a few tablespoons and serve the remaining chimichurri on the side. Serve immediately so the chicken maintains the crispy skin.
