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.
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.
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.
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.
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.