Baked Chimichurri Chicken

Recipe View In a medium bowl, combine the parsley, 2 1/2 tablespoons olive oil, oregano, red wine vinegar, minced garlic, salt, red pepper flakes, and black pepper. Mix thoroughly to create the chimichurri sauce. (Prep time: 5 minutes)

Recipe View To spatchcock the chicken: Place the chicken on a cutting board, breast-side down. Using kitchen shears, remove the backbone. Flip the chicken over and press down firmly on the breastbone with the heel of your hand to flatten it. Carefully loosen the skin of the chicken, creating pockets. Generously rub the prepared chimichurri sauce underneath the skin, distributing it evenly over the breast and thighs. Wrap the chicken tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight (2 to 24 hours).

Recipe View Remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 1 hour before baking. This ensures more even cooking.

Recipe View Preheat your oven to 450 degrees F (230 degrees C). (Prep time: 10 minutes)

Recipe View Rub the remaining 1 teaspoon of olive oil over the entire surface of the chicken skin. Season generously with salt and pepper. Arrange the sliced onion in the bottom of a cast iron skillet. Pour the chicken broth over the onions. Place the seasoned chicken on top of the onion bed.

Recipe View Bake in the preheated oven for approximately 45 minutes, or until the chicken is cooked through. To ensure doneness, insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165 degrees F (74 degrees C). (Cook time: 45 minutes)

Recipe View Once cooked, remove the chicken from the oven and let it rest in a warm place for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (Rest time: 10 minutes)