Oven-Baked Chimichurri Chicken with Fresh Herb Sauce

Combine the chopped parsley with olive oil, oregano, vinegar, minced garlic, salt, red pepper flakes, and black pepper in a medium-sized bowl; thoroughly blend the ingredients to create a well-mixed chimichurri sauce.

To prepare the chicken for marinating, place the chicken breast on a flat surface and carefully remove its backbone using kitchen shears. Use your palm to press down firmly on the breast, flattening it slightly. Next, gently loosen the skin around the chicken and apply an even layer of chimichurri sauce underneath. Cover the chicken with plastic wrap and refrigerate for a period of 2 to 24 hours, allowing it to absorb the flavors.

Before baking, bring the chicken to room temperature for no more than 1 hour. This step is crucial in ensuring even cooking.

Preheat your oven to a high temperature of 450 degrees F (230 degrees C), which is ideal for achieving crispy skin and juicy meat.

To add flavor to the chicken, rub a small amount of olive oil over its surface and season with salt and pepper. Place an onion in a preheated cast iron skillet, followed by pouring chicken broth over the onion. Finally, place the seasoned chicken on top of the onion.

Bake the chicken in the preheated oven for approximately 45 minutes, or until it is no longer pink at the bone and the juices run clear. To verify that the chicken is cooked, insert an instant-read thermometer into the thickest part of the meat, near the bone. The internal temperature should read 165 degrees F (74 degrees C). Once cooked, allow the chicken to rest in a warm area for 10 minutes before slicing.