Oven-Roasted Spatchcock Chicken with Calabrian Chile Chimichurri
A deeply browned roasted chicken has plenty of flavor on its own, but a generous spoonful of Calabrian chile chimichurri gives it a different finish. The fresh herbs and sharp acidity cut through the richness of the skin, while pieces of garlic, onion, and chile add texture to every bite. The sauce stays loose and chunky, settling over the chicken and mingling with the juices on the platter.
Revolution Barbecue Texas Beef BBQ Rub gives the chicken a savory foundation built on salt, black pepper, garlic, onion, bell pepper, and paprika. Despite its name, this seasoning works well beyond beef. On roasted chicken, those flavors complement the browned skin while allowing the meat itself to come through.
The Calabrian chile chimichurri is an essential part of the finished dish. Parsley and cilantro bring a fresh herbal flavor, followed by the fruity warmth of Calabrian chiles and the brighter bite of Fresno chile. Red wine vinegar and lime juice give the sauce enough acidity to keep the chicken and olive oil from feeling heavy. With the sauce spooned over the bird and extra served alongside, each portion gets a combination of savory roasted meat, fresh herbs, and lingering chile heat.
Roasted Spatchcock Chicken with Fresh Herb and Calabrian Chile Chimichurri
Glenn Connaughton
6
4 hours 25 minutes
1 hours 10 minutes
510
American
Dinner
The seasoning beneath the skin matters as much as the seasoning you can see. Revolution Barbecue Texas Beef BBQ Rub directly against the breast and thigh meat gives those portions their own flavor, while the seasoning on the outside becomes part of the browned surface. That distinction is useful with a whole chicken, where a flavorful exterior can otherwise leave the meat underneath lightly seasoned.
Spatchcocking opens the bird so more of the skin faces the oven heat. It also makes the breast and thighs easier to check separately, which matters more than following the clock exactly. The goal is juicy breast meat, tender thighs, and a well-browned exterior. The initial foil cover limits surface browning early in the roast, leaving the uncovered portion of the cook to develop the color.
The chimichurri provides a fresh contrast to that roasted flavor. Brief processing leaves visible pieces of herbs, onion, garlic, and chiles instead of turning everything into a smooth sauce. Stirring in the olive oil preserves that chopped texture. Revolution Barbecue Texas Beef BBQ Rub seasons the sauce as well as the chicken, while vinegar and lime keep the finish bright. Added after the chicken rests, the chimichurri retains its fresh character.
Ingredients
blank
1 whole chicken, approximately 4 to 5 pounds
2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
blank
1 cup fresh Italian parsley leaves
1 cup fresh cilantro leaves
2 tablespoons red onion, roughly chopped
2 tablespoons crushed Calabrian chiles
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lime juice
1 Fresno chile, seeded
4 garlic cloves, peeled
1 1/2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
3/4 cup extra virgin olive oil
Directions
- Spatchcock the Chicken: Remove any giblets. Place the chicken breast-side down and cut along both sides of the backbone. Remove the backbone, turn the bird breast-side up, and press firmly on the breastbone until the chicken lies flat. Pat the chicken dry.
- Season the Chicken: Gently loosen the skin over the breasts and thighs without tearing it. Rub most of the 2 tablespoons of Revolution Barbecue Texas Beef BBQ Rub directly onto the meat beneath the skin. Smooth the skin back into place and distribute the remaining seasoning over the outside of the chicken. Use the full 2 tablespoons across both areas.
- Marinate the Chicken: Place the seasoned chicken in a large zip-top bag, seal it, and refrigerate for 4 hours.
- Prepare the Oven: Preheat the oven to 450 degrees Fahrenheit. Remove the chicken from the bag and place it skin-side up on a rack set over a baking tray. Cover the chicken lightly with aluminum foil.
- Roast Under Foil: Roast for 40 minutes. Carefully remove the foil and set it aside to use again during the rest.
- Finish the Roast: Continue roasting uncovered for approximately 20 minutes, or until the thickest part of the breast reaches 165 degrees Fahrenheit and the thigh reaches 175 degrees Fahrenheit. Check both areas without touching bone. If either reading is low, continue roasting and check again.
- Chop the Chimichurri: While the chicken roasts, combine the parsley, cilantro, red onion, crushed Calabrian chiles, red wine vinegar, lime juice, Fresno chile, garlic, and 1 1/2 teaspoons of Revolution Barbecue Texas Beef BBQ Rub in a food processor. Pulse for 10 to 15 seconds, just until finely chopped but still visibly chunky. Do not process into a smooth puree.
- Add the Olive Oil: Transfer the chopped mixture to a bowl and stir in the extra virgin olive oil until evenly distributed. The chimichurri should remain loose and spoonable, with visible pieces of herbs, onion, garlic, and chiles.
- Rest the Chicken: Remove the chicken from the oven. Lightly tent it with the reserved foil and rest for 10 minutes.
- Finish and Serve: Transfer the chicken to a serving platter and spoon the Calabrian chile chimichurri over the top. Carve and serve with the remaining chimichurri alongside.
