Spatchcocked Chimichurri Chicken

Spatchcocked Chimichurri Chicken

Earnest Roots Farm, Ashville, Alabama


  • 1 whole 4-5 lb Sweet Grown Alabama chicken
  • 1 cup of olive oil and/or butter
  • 3-4 tablespoon of red wine vinegar
  • 2-3 teaspoons of lemon juice
  • 6-7 sprigs of fresh oregano
  • 1 bunch of fresh parsley
  • A handful of fresh basil
  • 6-7 cloves of garlic
  • Salt & pepper to taste

Optional: Other herbs like tarragon, sage & rosemary 

  1. Preheat oven to 425 degrees F.
  2. Place all ingredients into a blender to make the chimichurri sauce or dice up with a knife.
  3. To cook 25 minutes faster: Spatch cock (butterfly) the chicken by removing the back bone (optional).
  4. Loosen the skin around the breast and thighs.
  5. Stuff the sauce under the skin and on the top of the chicken.
  6. Bake uncovered for 30 minutes.
  7. Lower the temperature to 400 degrees F and cook for 50-60 minutes basting every 15-20 minutes. 
  8. Cook until the internal temperature is 165 degrees F.
  9. Remove and allow to rest 10-15 minutes before serving.

Another method:

  1. Preheat smoker to 225-250 degrees F.
  2. Use pecan, hickory or apple wood chips.
  3. Slow smoke the chicken for 3-4 hours until internal temperature reaches 165 degrees F.
  4. Remove and allow to rest 10-15 minutes before serving.