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+ servings
5 from 1 vote
Chimichurri Spatchcock Chicken
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories per serving: 307 kcal
  • 4 lb whole chicken
  • Additional olive oil, salt and pepper for rubbing chicken
  • 1/2 cup curly leaf parsley packed
  • 1/2 cup cilantro packed
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3 cloves garlic
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp Mexican oregano
  1. Pre-heat oven to 500 degrees.  Line a baking sheet with foil and place a cooling rack on top (or use a roasting pan).

  2. Add all chimichurri ingredients to a food processor and pulse until leaves are chopped into about 1/8" pieces (or desired size).  Set aside.

  3. Spatchcock chicken, pat it dry and rub it with about 1/2 tbsp olive oil, then generously season with salt and pepper.  Top it with 1-2 tbsp chimichurri.

  4. Place spatchcocked chicken on top of cooling rack (or roasting pan) and tuck the wing tips under the bird so they don't burn.

  5. Bake for 30-40 minutes, turning down temperature to 450 degrees if skin is getting dark around the 20-25 minute mark.  The chicken is cooked when the middle of the chicken breast reads 165 degrees (and center of thigh reads 180 degrees) and juices run clear.

  6. Top chicken and serve with remaining chimichurri.

Recipe Notes

Martha Stewart can teach you how to spatchcock a chicken, check it out here!

The nutrition info is going to be different for every chicken...I calculated it based off of weighing the meat after skin and bones were removed.  Moral of the story: the nutrition info is just a ballpark for this recipe.

Nutrition Facts
Chimichurri Spatchcock Chicken
Amount Per Serving
Calories 307 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 6mg0%
Potassium 35mg1%
Protein 45g90%
* Percent Daily Values are based on a 2000 calorie diet.