Creamy Chimichurri Roast Chicken

I love an amazing sauce. In this dish, the creamy and velvety yogurt-herb sauce is used as both the marinade and the condiment served with the finished meal. Yogurt-based marinades always result in such tender meat- delicious!

This recipe was adapted from the Bon Appétit “healthyish” issue, contributed by Shilpa Uskokovic. The original recipe also suggests serving the sauce with meatballs, zucchini fritters, roasted mushrooms, or turkey burgers.

I served the chicken with roasted potatoes and broccoli- which were also both delicious drizzled with the creamy chimichurri sauce.

Yield: Serves 4 to 6

For the Marinade & Sauce:

• 9 large garlic cloves
• 2 1/2 cups (packed) cilantro leaves with tender stems
• 2 cups (packed) parsley leaves with tender stems
• 4 T red wine vinegar
• 1 T plus 1 tsp Diamond Crystal or 2 1/4 tsp Morton kosher salt
• 1 T plus 1 tsp dried oregano
• 2 tsp crushed red pepper flakes
• 3/4 cup extra-virgin olive oil, divided
• 8 oz (1 cup) plain whole-milk Greek yogurt

For the Chicken & To Assemble:

• 1 4-pound whole chicken, backbone removed, patted dry
• 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt
• roasted broccoli and potatoes, for serving, optional

To Make the Sauce:

1. Pulse garlic cloves, cilantro, parsley, red wine vinegar, salt, dried oregano, red pepper flakes, and 1/4 cup (4 tablespoons) extra-virgin olive oil in a food processor until combined and herbs are very finely chopped but not puréed.
2. Transfer mixture to a medium bowl and add the Greek yogurt and remaining 1/2 cup extra-virgin olive oil. Whisk vigorously until emulsified (makes about 2 1/2 cups).

Do ahead: Sauce can be made 3 days ahead. Cover and chill. Whisk just before using.

To Make the Chicken & To Assemble:

1. Place the chicken, backbone removed, patted dry, breast side up, on a cutting board; open up against surface as much as possible. Using your palms, press firmly on breastbone to flatten breast (you may hear a crack).
2. Transfer chicken to a large bowl and rub all over with salt and 3/4 cup yogurt-herb sauce.
3. Cover and chill at least 2 hours and, preferably, up to 12 hours (no need to bring to room temperature before roasting).
4. Place a rack in middle of oven; preheat to 375°. (I set my oven to convection roast.)
5. Transfer chicken to a wire rack set inside a large parchment paper-lined, rimmed baking sheet; spread any marinade left in large bowl over skin.
6. Roast chicken, rotating baking sheet halfway through, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 50–60 minutes. (I used the oven probe and then confirmed the internal temperature with a separate thermometer.) (I roasted the potatoes in the same oven.)
7. Let rest 10 minutes. (This is a good time to roast additional vegetables.) Cut into pieces and transfer chicken to a platter.
8. If it has separated, whisk remaining sauce in medium bowl; drizzle chicken with sauce and serve remaining sauce at the table.

Roasted Carrots with Chimichurri

In addition to serving the Voltaggio brother’s cornbread stuffing last Thanksgiving, I also served this savory-sweet roasted carrot dish from Bryan Voltaggio’s cookbook. I loved that the sauce incorporated the carrot greens and that additional greens were used as a garnish.

The recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I used rainbow carrots and modified the proportions in the sauce. I also found the sauce too coarse to pass through a fine mesh sieve. (I often skip that step anyway!) 😉 It is interesting that his technique is to cut the carrots into bite-sized pieces after they are cooked.

Yield: Serves 6 to 8

For the Roasted Carrots:

• 2 1/3 lbs (1 kg, about 13 medium carrots) carrots (I used rainbow carrots)
• 2 T (28g) olive oil
• 3/4 tsp (1.5g) cinnamon
• 1 tsp (3g) ground peppercorns, preferably Szechuan
• 3/4 tsp (4.5g) fine sea salt

For the Chimichurri Sauce:

• 1.8 to 2 oz carrot greens
• 2 oz (56g) baby spinach or flat-leaf parsley
• 1 large garlic clove
• 2 1/2 T (35g) olive oil
• 1 T (14g) red wine vinegar
• 1/2 tsp (3g) fine sea salt
• small carrot greens, for garnish

To Roast the Carrots:

1. Preheat the oven to 350 degrees, preferably on convection.
2. Peel and trim the carrots.
3. Set a large skillet with a lid over high heat and add the olive oil. When it begins to shimmer, add the carrots and cook, stirring, until they are golden brown and caramelized.
4. Add the cinnamon, peppercorns, and salt; stir to blend.
5. Cover and transfer to the oven to cook for 35 minutes, or until the carrots are completely tender.

To Make the Chimichurri Sauce:

1. Set a large pot of salted water over high heat and bring to a boil.
2. Prepare an ice bath.
3. Blanch the carrot greens for 2 to 3 minutes and transfer to the ice bath.
4. Blanch the baby spinach (or parsley) for 1 minutes and transfer to the ice bath.
5. Once cool, squeeze out the spinach and carrot greens and put in a blender. (I used a Vitamix.)
6. Add the garlic, oil, red wine vinegar, and salt and purée until smooth. Set aside.

To Finish the Dish:

1. Remove the carrots from the oven, cut into bite-sized pieces, and transfer to a serving bowl.
2. Spoon some of the Chimichurri Sauce over the carrots and garnish with small carrot greens.
3. Serve family-style with reserved sauce on the side.

Seared Pork Chops with Garlic Scape Chimichurri

My weekly farm share is such a pleasure in my life. Everything is so beautiful and fresh. I love it! This time of year we receive garlic scapes- the curled flower top of a hardneck garlic plant. They have a more mild garlic flavor than the cloves- so seasonal, special, and delicious!

In the past, I have used garlic scapes in pesto, finely chopped and mixed into mashed red potatoes, and finely chopped into salads. This dish- by far- is my favorite application. I originally made this dish a few years ago and had been unable to relocate the recipe; this year I devoted a chunk of time to dig around for it. So happy to have it back in my life! 🙂

This recipe was adapted from the New York Times, contributed by Melissa Clark. The original sauce recipe uses green garlic- immature garlic which is pulled when growers are thinning crops. Green Garlic has more mild flavor than the cloves as well, but stronger flavor than garlic scapes.  I included the amount suggested for both in the recipe below. I’m a little late but I’m bringing this amazing dish to the party – FF#22!! Great!

• 1/4 cup chopped parsley
• 3 tablespoons chopped mint, optional (I substituted 2 additional tablespoons of chopped chives)
• 2 tablespoons finely chopped garlic chives or regular chives
• 4 to 6 thinly sliced garlic scapes or 2 tablespoons finely chopped green garlic
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt, more to taste
• 1/8 teaspoon chile flakes
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 5 one-inch thick center cut boneless pork loin chops
• freshly ground black pepper, to taste

1.
Combine the herbs, garlic scapes (or green garlic), lemon juice, 1 teaspoon salt, and chile flakes. Stir in 1/2 cup oil. (I used a mini-food processor.)
2.
Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 to 5 minutes. Flip and cook until meat is just cooked through, about 3 minutes more (to 140 degrees). Let rest 5 minutes before serving, topped with chimichurri.

One Year Ago:

• Cheesy Mushroom Crostini on Boston Lettuce