chimichurri butter

Chimichurri roasted chicken recipe or chicken roasted with fresh herbs, garlic, vinegar, lime juice, butter or oil.

Chimichurri roasted chicken

~4-5 lbs whole chicken (or ~3 lbs of assorted chicken pieces)

butter (2 sticks or 8 ounces, room temperature)

parsley (leaves only)

oregano

basil leaves

garlic

green onions

chili pepper flakes

red wine vinegar

lime

Salt and pepper

(potatoes

Place all the ingredients expect for the butter in a small food processor and pulse until the herbs are finely chopped.

Add the butter and continue pulsing until you have smooth creamy mix. Can be made ahead of time, but should be brought back to room temperature before using to prepare the roasted chicken.

For the chimichurri butter:

Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving.

Pre-heat oven to 425F

Place the vegetables (onions, potatoes, etc) under chicken in baking or roasting pan.

Bake the chicken (uncovered) at 425F for 30 minutes

Lower heat to 400F, baste chicken and bake for another 50-60 minutes, basting every 15-20 minutes.

During the last 5-10 minutes, add additional chimichurri butter or chimichurri sauce on top.

For roasting or baking the whole chicken:

Prepare either the traditional chimichurri sauce or quick chimichurri sauce, use regular oil or light olive oil.

Marinate the chicken pieces with ¾ cup to 1 cup of the chimichurri sauce, save the additional sauce for basting and serving. You can marinate the chicken several hours in advance if you have time, and if not just rub the sauce over the chicken pieces right before baking.

Pre-heat the oven to 400F.

Arrange the chicken pieces on a baking pan lined with parchment paper. You can also add potatoes or other vegetables (rubbed with chimichurri sauce).

Bake the chicken pieces for about 30 minutes, then turn the chicken pieces and vegetables over. Baste the chicken with some of the reserved chimichurri sauce.

Continue baking for another 25-30 minutes or until the chicken is browned and fully cooked. Exact time will vary based on your oven and the thickness of the individual chicken pieces.

Brush the additional chimichurri sauce when done and serve immediately.

Variation with chicken drumsticks or individual chicken pieces:

Chimichurri Butter is an excellent twist on a classic sauce for steak. With fresh herbs, chilli and pickled onions, it&#039;s seriously addictive.

Chimichurri Butter (perfect for steak)

Unsalted butter

tbsp Oregano ((fresh))

Parsley

tbsp Chives ((fresh))

tsp chili (diced)

Lemon

salt

onion

120 ml vinegar

water

tbsp sugar

Finely dice the onions and place them into a jar.

Heat the water, vinegar, sugar, and salt in a saucepan, stirring to dissolve the sugar. When it starts boiling, pour it over the onion in the jar.

Leave to pickle for 2-3 hours before using. Drain before use.

Pickled onions

Cut the butter into cubes and allow it to come to room temperature.

Place the softened butter with the pickled onions and all other ingredients into a food processor and blend until smooth.

Serve immediately, or place the chimichurri butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.

Place upright in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.

Chimichurri butter

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Chimichurri roasted chicken

Chimichurri Butter (perfect for ste...

Top 2 chimichurri butter recipes from across the web

The most viewed chimichurri butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chimichurri roasted chicken

Chimichurri Butter (perfect for ste...

The most viewed chimichurri butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine