Roasted Chimichurri-Rubbed Chicken

Directions

1. Roughly chop the onion, pepper and garlic. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced. Add in parsley, cilantro, oregano pulsing several times until herb leaves are finely minced (they should have some body and texture).
2. Combine onion powder, garlic powder, paprika, salt and pepper in a small bowl and set aside Place chicken breast-side down with the wings/ neck facing towards you. To remove the spine, use kitchen shears to cut through the ribs right next to the spine along both sides. Open rib cage and use a heavy knife to score down the sternum. This will help pop out the breast bone and flatten chicken. Pay dry the inside and outside the entire chicken with a paper towel. Season inside the chicken with 1/2 teaspoon of the dry rub.
3. Flip the chicken over breast side up and set on parchment-lined, rimmed baking half sheet. Using the palm of your hand, push firmly over the breast bone forcing the chicken to lay completely flat. Use your thumbs to separate the skin from the meat over breast, thigh and drumstick areas.
4. Spread 1/2 of chimichurri mixture under the chicken skin and and dot/spread 1/4 cup of the marinade all over chicken, reserving 1/4 cup of the chimichurri for dipping. Sprinkle the remaining dry rub all over chicken the chicken and let marinate refrigerated for 2 hours up to 24 hours.
5. Bake uncovered at 400˚F for 1 hour 15 minutes, or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast. Remove from oven and rest uncovered 10 minutes on a cutting board before serving. Serve with remaining sauce and rice and roasted veggies of your choice.