Easy & Flavorful Chimichurri Butter Roasted Chicken: Your New Go-To Weeknight Meal
Searching for a show-stopping dinner that’s surprisingly simple to prepare? Look no further than this incredible Chimichurri Butter Roasted Chicken recipe. It’s truly one of my all-time favorite weeknight meals, bringing vibrant flavors and succulent tenderness to your table with minimal fuss. The secret lies in the aromatic chimichurri butter, a flavorful blend of fresh herbs, garlic, and zesty lime that transforms ordinary roasted chicken into an extraordinary culinary experience. This recipe is designed for ease, allowing you to whip up a gourmet-tasting dish even on the busiest evenings.
What makes this dish so special is its perfect balance of fresh, zesty chimichurri and rich, savory butter. This dynamic duo infuses the chicken with an incredible depth of flavor that’s both bright and comforting. Plus, the chimichurri butter itself can be prepared well in advance – the night before, or even up to a week ahead – making your dinner prep a breeze when it’s time to cook. This flexibility is a game-changer for meal planning, letting you enjoy restaurant-quality food at home without the last-minute scramble.
Why You’ll Fall in Love with This Chimichurri Butter Chicken
- Effortless Elegance: Despite its sophisticated flavor, this recipe requires minimal hands-on time, making it perfect for weeknights.
- Bursting with Flavor: Fresh parsley, cilantro, garlic, and a hint of spice create an unparalleled taste profile.
- Meal Prep Friendly: The chimichurri butter can be made days in advance, simplifying your cooking process.
- Versatile & Adaptable: While fantastic with chicken, this butter can elevate various proteins and vegetables.
- Crowd-Pleaser: It’s a dish that’s sure to impress family and friends alike, suitable for both casual dinners and special occasions.
The Magic of Chimichurri Butter
Chimichurri is a vibrant, uncooked sauce originating from Argentina, traditionally served with grilled meats. Our adaptation incorporates it into butter, creating an intensely flavorful compound butter that melts into the chicken as it roasts. This method ensures every bite is infused with herbaceous goodness.
The core of chimichurri butter lies in a blend of fresh herbs – typically parsley and cilantro – along with garlic, a touch of acid (like red wine vinegar and lime juice), and a hint of heat from red pepper flakes. When combined with creamy unsalted butter, these ingredients create a paste that’s both pungent and profoundly savory. The fresh herbs provide a bright, clean taste, while garlic adds warmth, and the acidity cuts through the richness of the butter and chicken.
Preparing the chimichurri butter is straightforward: simply combine all the ingredients in a food processor and blend until smooth. This allows the flavors to meld beautifully. Once prepared, you can store it in the refrigerator for up to a week, making it incredibly convenient for future meals. Imagine having this flavor powerhouse ready to go whenever you need a quick and delicious boost for your cooking!
Choosing Your Chicken for Optimal Results
While you can absolutely use any type of chicken for this recipe, I highly recommend bone-in, skin-on chicken pieces. Here’s why:
- Bone-In: Chicken cooked on the bone tends to stay juicier and more flavorful. The bone acts as a natural heat conductor, ensuring even cooking and contributing to a richer taste.
- Skin-On: The skin gets deliciously crispy when roasted, especially with a butter rub, and it helps to protect the meat from drying out. Plus, it holds onto that incredible chimichurri butter, basting the chicken as it cooks.
For this recipe, I typically use a 3 lb bone-in chicken, which could be a whole cut-up chicken (thighs, drumsticks, breasts) or just your favorite parts. If you opt for boneless, skinless chicken breasts or thighs, you’ll need to adjust the cooking time significantly to prevent them from drying out. Boneless pieces will cook much faster, usually around 20-30 minutes, depending on their thickness. Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Tips for Perfect Roasted Chimichurri Butter Chicken
- Room Temperature Chicken: For more even cooking, take your chicken out of the refrigerator about 20-30 minutes before you plan to roast it.
- Don’t Skimp on the Butter Rub: Really get that chimichurri butter all over the chicken – under the skin (if possible for breasts/thighs) and all around the surface. This ensures maximum flavor penetration and a beautifully golden crust.
- High Heat Start: Roasting at 450°F (232°C) initially helps to crisp up the skin and seal in the juices, leading to a more flavorful and tender result.
- Basting is Key: The instruction to re-rub with leftover butter mixture is crucial. This re-applies flavor and moisture, helping the chicken stay tender and develop a gorgeous exterior.
- Rest Your Chicken: After removing the chicken from the oven, let it rest for 5-10 minutes before carving or serving. This allows the juices to redistribute throughout the meat, resulting in a more succulent chicken.
- Food Processor for Chimichurri: While you can finely chop the herbs and garlic by hand, a food processor ensures a smooth, consistent butter mixture that’s easy to spread.
Serving Suggestions
This Chimichurri Butter Roasted Chicken is a complete meal in itself, but it pairs wonderfully with a variety of side dishes. Here are some ideas to complete your dinner:
- Starchy Sides: Fluffy white rice, quinoa, roasted potatoes (you can even toss them in the pan with the chicken during the last 30 minutes of cooking!), or creamy mashed potatoes.
- Fresh Greens: A simple green salad with a light vinaigrette will complement the rich chicken perfectly.
- Roasted Vegetables: Asparagus, broccoli, bell peppers, or zucchini roasted alongside the chicken make for an easy and healthy addition.
- Crusty Bread: Don’t forget some crusty bread to soak up all those delicious pan juices and melted chimichurri butter!
Chimichurri Butter Roasted Chicken
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Ingredients
- 3 lb bone-in chicken
- 4 ounces unsalted butter
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 1/2 green onion
- 2 garlic cloves
- 1 tsp red pepper flakes
- 1 tsp oregano
- 1/2 lime
- 1 tbsp red wine vinegar
- salt and pepper to taste
Instructions
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Preheat oven to 450 degrees F.
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Place the cilantro, parsley, oregano, crushed red pepper, scallion, garlic, red wine vinegar, lime, butter, salt, and pepper into a food processor and blend until smooth.
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Rub the chicken with the butter mixture all over.
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Place the chicken in the oven for 30 minutes.
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Rub the chicken with any leftover butter mixture and place the chicken back in the oven for an additional 15 minutes or until fully cooked through.
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Serve immediately and enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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Make Ahead & Storage Tips
One of the best features of this recipe is its make-ahead potential, particularly for the chimichurri butter:
- Chimichurri Butter: Prepare the chimichurri butter up to a week in advance and store it in an airtight container in the refrigerator. This allows the flavors to deepen and meld, making it even more delicious. Bring it to room temperature for about 30 minutes before rubbing onto the chicken for easier application.
- Leftovers: Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm the chicken in the oven at 300°F (150°C) until heated through, or in a microwave for quicker reheating (though the skin won’t be as crispy). Adding a splash of chicken broth or water to the pan can help keep the chicken moist during oven reheating.
Frequently Asked Questions (FAQs)
Can I use boneless, skinless chicken?
Yes, you can! Boneless, skinless chicken breasts or thighs work well, but you’ll need to reduce the cooking time. For breasts, typically 20-25 minutes at 400°F (200°C) is sufficient, while thighs might take a bit longer. Always check for an internal temperature of 165°F (74°C).
What if I don’t have a food processor?
No problem! You can finely chop all the herbs, garlic, and scallion by hand. Then, in a bowl, mash the butter with the chopped ingredients, red pepper flakes, oregano, red wine vinegar, lime juice, salt, and pepper until well combined. It will take a bit more effort but yield similar delicious results.
Can I use dried herbs instead of fresh?
Fresh herbs are truly key to the vibrant flavor of chimichurri. While you could use dried oregano, the parsley and cilantro should ideally be fresh. If you must use dried, reduce the quantity significantly (e.g., 1/3 the amount of fresh) and expect a less bright flavor profile.
Is this recipe spicy?
The recipe includes 1 tsp of red pepper flakes, which gives it a mild kick. If you prefer more heat, feel free to add more. If you’re sensitive to spice, you can reduce the amount or omit them entirely.
Can I use this chimichurri butter on other meats?
Absolutely! This chimichurri butter is incredibly versatile. It’s fantastic with grilled or pan-seared steak, pork chops, fish, or even slathered on corn on the cob or baked potatoes. Its vibrant flavor complements a wide array of dishes.
Conclusion
This Chimichurri Butter Roasted Chicken recipe is a testament to how simple ingredients, combined thoughtfully, can create an intensely flavorful and satisfying meal. It’s perfect for those busy weeknights when you crave something special but don’t have hours to spend in the kitchen. With its succulent chicken, crispy skin, and the bright, garlicky kick of chimichurri, this dish is guaranteed to become a family favorite. Give it a try tonight and taste the difference fresh herbs and buttery goodness can make!