Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving.
You can roast the chicken alone, or, layer the bottom of your pan with a mixture of cut up potatoes, carrots, onions and parsnips. Cut the veggies in large chunks so they don't burn while cooking.
Bake the chicken (uncovered) at 425F for 30 minutes.
Lower heat to 400F, baste chicken and bake for another 60 minutes, basting every 15-20 minutes.
During the last 5-10 minutes, add additional chimichurri butter or chimichurri sauce on top.
TIP: Make the chimichurri marinade ahead of time.
TIP #2: This recipe also works with chicken legs, thighs, or use a whole chicken that has already been cut into pieces. Just be sure whatever chicken you use, it is skin-on, bone-in for maximum flavor.