Crispy roasted chicken is great on its own, but a spoonful of fresh chimichurri makes it special. Parsley, garlic, vinegar, chili, and good extra virgin olive oil.

For the chicken

• Bone-in chicken pieces
• Extra virgin olive oil
• Salt and pepper

For the chimichurri

• 1 bunch parsley, finely chopped
• 2–3 garlic cloves, minced
• 2 tbsp red wine vinegar
• ½ tsp chili flakes
• ⅓ cup extra virgin olive oil
• Salt to taste

Method

• Rub chicken with oil, salt, pepper; roast at 425°F until crisp and golden.
• Stir together the chimichurri ingredients, keep it chunky.
• Rest the chicken, then spoon chimichurri over the top.

Raw olive oil, big flavor

Chimichurri is uncooked, so oil quality shines. Shop our EVOO →