Citrus Roast Chicken with Chimichurri

Citrus Roast Chicken with Chimichurri
recipe adapted from Rebuild the Blog

1 1/2 teaspoon mild chili powder
1 1/2 teaspoon paprika
1 teaspoon ground cumin
juice of 1/2 orange
1 teaspoon orange zest
juice of 2 limes or 1/2 lemon
1 teaspoon lime or lemon zest
3-5 minced garlic cloves
1/2 bunch cilantro, finely minced
2-3 tablespoons olive oil
 2 teaspoons salt
1 large roasting chicken

Preheat the oven at 325 degrees.

Mix ingredients except for the chicken and set aside.

Rinse and clean chicken thoroughly; pat dry. Carefully separate the skin from the muscle all over the bird to allow room for the rub to absorb into the bird.

Liberally coat the chicken under its skin all over breasts and thighs with the rub and also coat the inside cavity.

Transfer the coated chicken into a roasting pan, resting on the roasting rack. Roast chicken uncovered in the preheated oven for 55-60 minutes, depending on how large your bird is. Roast until the internal temperature of the bird is 165 degrees and juices run clear.

Remove bird from the oven and cover with foil, allowing it to rest for at least 10-15 minutes. Meanwhile, prepare the chimichurri sauce below, which is served along side of the chicken as a condiment.

1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Serve with grilled steaks and/or chicken and garnish with fresh chopped tomatoes if desired.