Zuni Roasted Whole Chicken with Chimichurri

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Total Time

1 day and 2 hours

Prep Time

1 day and 45 minutes

Cook Time

1 hour and 15 minutes

Rating

(4)

Ingredients

8 servings

1 4-5 pound whole chicken ( giblets removed)
3 tablespoons kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons mixed herbs, like thyme, rosemary, and sage (finely chopped)
2 tablespoons extra virgin olive oil
1 head parsley
1 head cilantro
20 leaves basil
2 cloves garlic
2 tablespoons capers (rinsed)
2 tablespoons red wine vinegar
1/2 - 3/4 cup olive oil
kosher salt and freshly cracked black pepper to taste

American Dinner Intermediate Quick and Easy ...

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Preparation

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Step 1

For the Chimichurri:

Step 2

In a food processor, combine herbs, garlic, and vinegar and capers. Pulse until coarsely chopped, 20-40 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Step 3

For the Chicken:

Step 4

Dry brine for the chicken starts 24-48 hours ahead of serving. Start by patting the chicken all over with paper towels to make sure its very dry. Use your fingers to loosen the skin on the breast making a pocket that you’ll use to place the chopped herbs.

Step 5

Place the chicken onto a rack in a roasting pan and sprinkle liberally with the salt making sure to get the bottom, inside cavity wings. Tuck the wings behind the breast and tie the legs. Lightly sprinkle with pepper Place chicken uncovered into the refrigerator for 24-48 hours, this will slowly dehydrate the skin, the end result after roasting will be the most crispy skin ever.

Step 6

After the chicken has air dried, remove from the refrigerator, and let sit at room temp for about 30 min while the oven preheated to 425. Stuff the herbs into the slit you cut the day prior. Drizzle the chicken with 2 tablespoons olive oil and roast in the preheated oven for 1 hour, 15 min, rotate the bird ½ way to ensure even browning. Once done, a meat thermometer should register at 165 degrees F and the juices should run clean. Remove from the oven and let rest 10-15 minutes before carving.