Oven Roasted Chicken
Serves 630 mins prep60 mins cook
A delicious recipe for oven roasted chicken featuring spatchcock technique for a perfectly flat roast. The chicken is dry brined and seasoned with a flavorful dry rub made from kosher salt, brown sugar, smoked paprika, and black pepper, then roasted until tender. Accompanied by a creamy chimichurri sauce, this dish is perfect for a hearty family dinner.
0 servings
What you need
Instructions
1: Spatchcock the chicken by removing the backbone and pressing hard on the breast to flatten. 2: Dry brine the chicken with 3-4 tablespoons of kosher salt and refrigerate for at least eight hours or overnight for the best results. 3: Prepare the dry rub by mixing together the brown sugar, smoked paprika, salt, and black pepper. 4: Preheat the oven to 400°F. 5: Pat the chicken dry and season generously with the dry rub, then place it on a roasting pan with a rack. 6: Roast the chicken until the internal temperature reaches 165°F in the thickest part of the breast. 7: Let the chicken rest for 10 minutes before cutting. 8: For the chimichurri sauce, process cilantro, parsley, red wine vinegar, kosher salt, dried oregano, and crushed red pepper flakes in a food processor until slightly smooth. 9: Transfer to a bowl, whisk in Greek yogurt and remaining olive oil, and season with salt to taste.View original recipe