Fall weather means it's the right time to turn on your oven and make this crisp-skinned, deeply flavorful chimichurri roasted chicken with schmaltzy Yukon Gold potatoes. This post was created in partnership with Farmer Focus.
- 2 tablespoons finely minced shallot, (from 1 - 2 shallots)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon fine sea salt
- Zest of 1 lemon
- 2 teaspoons very finely minced or grated jalapeño
- 1 bunch parsley (2 heaping cups), stems and all, very finely minced
- 1/4 cup oregano leaves, very finely minced
- 2/3 cup extra virgin olive oil
- 1 Farmer Focus Whole Young Chicken, giblets removed
- Fine sea salt
- 2 pounds Yukon gold potatoes, halved or quartered
- 2 tablespoons extra virgin olive oil
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To make the chimichurri, combine the shallots, vinegar, sea salt, and zest in a small mixing bowl and set aside for 10 minutes. Using a fork, fold in the herbs, jalapeño, and the olive oil. Chimichurri will keep covered in the fridge for three days. Bring to room temperature before using or serving.
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A day ahead of time (or 2 days, if you’re able), rub the chicken all over with sea salt. Carefully set chicken in a zip-top baggie and add 1/2 cup chimichurri. Carefully tip and press the bag to distribute the chimichurri marinade all over. Set in the fridge overnight.
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When ready to roast the chicken, preheat oven to 425 degrees F.
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Truss the chicken and place in a roasting pan with a rack or form a makeshift rack by crumpling foil into a v-shape and setting chicken in a large, deep sided baking pan; find details on how to truss a whole chicken here. Set chicken out for 30 minutes to come to room temperature.
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Toss the potato with olive oil and 1/2 teaspoon sea salt. Tuck potatoes all around the chicken.
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Roast chicken breast side up, for 30 minutes. Check the chicken and make sure the skin or wings are not burning at all. Place a loose foil shield over any parts that are. Rotate the chicken and continue roasting for 15 - 25 minutes longer, or until the internal temperature of the chicken hits 165 degrees F. As it approaches the right temp, check the chicken every 5 minutes.
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Rest chicken for 10 minutes, then carve and serve alongside potatoes and the remaining chimichurri.