Whole chicken roasted until deeply golden, served with a bright, herby chimichurri that leans on fresh mint alongside parsley.
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.
Serves 4
Pat the chicken dry and rub all over with 2 teaspoons salt. Refrigerate uncovered for at least 4 hours, ideally overnight.
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.
While the chicken roasts, combine parsley, mint, minced garlic, red wine vinegar, olive oil, chile flakes and salt in a bowl. Whisk to combine.
Let the chimichurri sit at least 20 minutes for the flavors to meld.
Rest the chicken 10 minutes before carving.
Serve the carved chicken with the mint chimichurri spooned generously over the top or on the side.
Dry brine the chicken uncovered in the fridge if you have time — the dried-out skin surface crisps far better in the oven than skin seasoned right before cooking.
Let the chimichurri rest at least 20 minutes before serving; the raw garlic mellows and the flavors need time to combine into something cohesive.
Roast at a high, steady temperature rather than lower and longer — this is what gets the deep golden color Argentine roast chicken is known for.
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.
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.
Simple roast chicken paired with chimichurri reflects the core of Argentine home cooking — straightforward technique with the meat, and real depth of flavor added through the accompanying sauce, a philosophy that also defines Argentina's famous grilled beef traditions.
Yes, you'll still get a good chicken, but the skin won't be quite as crisp; even a quick 1-hour uncovered rest in the fridge helps if you're short on time.
It likely wasn't given enough resting time; letting it sit at least 20 minutes, or even a few hours, mellows the raw garlic and vinegar into a more balanced sauce.
Fresh herbs are strongly preferred for the bright color and flavor that define chimichurri; dried herbs give a duller, less vibrant result.
Per serving (350g / 12.3 oz) · 4 servings total
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