Argentinian Roast Chicken with Fresh Mint Chimichurri

About This Recipe

Roast chicken is a common Sunday meal across Argentine households, usually kept simple — salt, pepper, garlic and a hot oven — since the real flavor payoff in Argentine cooking tends to come from the sauce served alongside rather than a heavily spiced rub. This version keeps that same simplicity for the chicken itself, then serves it with a chimichurri that swaps in a good amount of fresh mint alongside the traditional parsley, giving the sauce a cooler, brighter edge that plays especially well with roasted, slightly caramelized chicken skin. A simple dry brine — salting the chicken and letting it sit uncovered in the fridge for a few hours before roasting — pulls moisture to the surface that then dries out in the fridge, setting up the skin to crisp far better in the oven than a chicken seasoned right before cooking. High, steady heat throughout roasting, rather than a low-and-slow approach, is what gets that deep golden color Argentine home cooks look for. The chimichurri itself needs to rest at least 20 minutes after mixing so the garlic mellows slightly and the flavors combine, and it's traditionally spooned generously over the carved chicken right at the table rather than used as a marinade.

Ingredients

Serves 4

• 1 wholechicken(about 1.5kg)
• 2 tspsalt(for dry brine)
• 3 tbspolive oil
• 1 tspblack pepper
• 4 clovesgarlic(crushed)
• 1 cupfresh parsley(finely chopped)
• 0.5 cupfresh mint(finely chopped)
• 3 clovesgarlic(minced, for chimichurri)
• 0.33 cupred wine vinegar
• 0.5 cupolive oil(for chimichurri)
• 0.5 tspchile flakes
• 0.75 tspsalt(for chimichurri)

Instructions

1. 1

   Dry brine the chicken

   Pat the chicken dry and rub all over with 2 teaspoons salt. Refrigerate uncovered for at least 4 hours, ideally overnight.

2. 2

   Season and roast

   Preheat oven to 210C (410F). Rub the chicken with olive oil, black pepper and crushed garlic. Roast on a rack for 55 to 60 minutes until deep golden and juices run clear.

3. 3

   Make the mint chimichurri

   While the chicken roasts, combine parsley, mint, minced garlic, red wine vinegar, olive oil, chile flakes and salt in a bowl. Whisk to combine.

4. 4

   Rest the chimichurri

   Let the chimichurri sit at least 20 minutes for the flavors to meld.

5. 5

   Rest and carve

   Rest the chicken 10 minutes before carving.

6. 6

   Serve

   Serve the carved chicken with the mint chimichurri spooned generously over the top or on the side.

Variations

• •

  Use bone-in chicken thighs instead of a whole bird for a faster-cooking, easier weeknight version.

• •

  Skip the mint for the classic, traditional parsley-only chimichurri.

• •

  Grill the chicken spatchcocked over charcoal instead of roasting for a smokier flavor.

Storage

Refrigerate carved chicken up to 3 days. Chimichurri keeps separately in the fridge up to a week; make extra since it's just as good on other grilled meats or vegetables.

Frequently Asked Questions