Every household needs a back-pocket green sauce to instantly zhuzh up a simply prepared protein—or even leftovers. This velvety rendition of chimichurri combines the sharp acidity and herbaceous vibrance of the original with the mellow tang of yogurt for a good-with-everything sauce. Thanks to the tenderizing effect of the yogurt, the sauce can perform double duty: as a marinade for meat, like here, and as a condiment in its own right. In lieu of chicken, serve the sauce with meatballs, zucchini fritters, roasted mushrooms, or a turkey burger.
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Ingredients
4–6 servings
Sauce
5
garlic cloves
2½
cups (packed) cilantro leaves with tender stems
2
cups (packed) parsley leaves with tender stems
¼
cup red wine vinegar
1
Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
1
Tbsp. plus 1 tsp. dried oregano
2
tsp. crushed red pepper flakes
¾
cup extra-virgin olive oil, divided
1
cup plain whole-milk Greek yogurt
Chicken and assembly
1
3½–4-lb. whole chicken, backbone removed, patted dry
2
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
Preparation
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Sauce
Step 1
Pulse 5 garlic cloves, 2½ cups (packed) cilantro leaves with tender stems, 2 cups (packed) parsley leaves with tender stems, ¼ cup red wine vinegar, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. dried oregano, 2 tsp. crushed red pepper flakes, and ¼ cup extra-virgin olive oil in a food processor until combined and herbs are very finely chopped but not puréed. Transfer mixture to a medium bowl and add 1 cup plain whole-milk Greek yogurt and remaining ½ cup extra-virgin olive oil. Whisk vigorously until emulsified (makes about 2½ cups).
Do ahead: Sauce can be made 3 days ahead. Cover and chill. Whisk just before using.
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Chicken and assembly
Step 2
Place one 3½–4-lb. whole 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). Transfer to a large bowl and rub all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and ¾ cup sauce. Cover and chill at least 2 hours and, preferably, up to 12 hours (no need to bring to room temperature before roasting).
Step 3
Place a rack in middle of oven; preheat to 375°. Transfer chicken to a wire rack set inside a large rimmed baking sheet; spread any marinade left in large bowl over skin. 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. Let rest 10 minutes.
Step 4
Transfer chicken to a platter. Whisk remaining sauce in medium bowl if it has separated and serve alongside.
