It’s the freakin’ weekend! I’m just so sad that it’s the last one of summer 2015 Actually. I kinda take that back. Living in Texas means i’ve had enough of this heat! I cannot wait for boot weather! I’ve already gotten all my cardigans out and i’m ready for boot socks, scarves, blankies, and hot chocolate. But I will miss all the grilling, easy summer meals. Let’s talk about this roasted chicken recipe. Only a few ingredients (other than the chimichurri sauce) but (wo)man, this chicken is amazing! The other day, I shared my recipe for homemade chimichurri sauce and promised a roasted chicken recipe to follow. Chimichurri sauce is an Argentinian sauce (or marinade) that has an endless list of uses. I like to use it over this chicken recipe, mix it with pasta salad, and it’s also great when you swap out the mayo in potato salad with it. So much more flavorful and lighter on the fat calories. Traditionally, chimichurri is served on top of grilled meats. Which would be absolutely perfect for Labor Day weekend, wouldn’t it? I’m thinkin’ yes. And you could certainly double the batch of chimichurri and enjoy this roasted chicken the next day for dinner. Yes. Yes. DO it. So what’s the secret to roasting extra crispy chicken? Well. It’s not just one secret, there’s a few: When you follow these 3 easy steps, you end up with a perfectly crispy, tender, and juicy chicken. And when the chicken is just hot out of the oven toss it in a bowl with the chimichurri sauce and serve it immediately. The heat from the chicken really works it’s magic on the sauce and the flavors just stick like super glue to the crispy skin. Gah! I want some now (it’s 8:30 am). Chicken for breakfast? Well, why not?
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