Winner Winner Chicken Dinner Recipe

Preheat and prepare chicken

Preheat oven to 425°F (220°C). Remove any giblets from the chicken cavity and pat the chicken dry thoroughly with paper towels. Place the chicken breast-side up on a rack set inside a roasting pan or on a rimmed baking sheet.

Season chicken

Rub the chicken all over with 2 tablespoons olive oil. Season generously inside and out with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Stuff the cavity with the smashed garlic cloves, rosemary sprigs, and the halved lemon (cut side in). Tie the legs together with kitchen twine and tuck the wing tips under the body.

Roast

Roast the chicken in the preheated oven for 55–70 minutes, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If the breast browns too quickly, loosely tent with foil after 35–40 minutes.

Rest and carve

Remove the chicken from the oven and transfer to a cutting board. Let rest, tented with foil, for 15 minutes to let juices redistribute. Carve into portions—breasts, thighs, drumsticks, wings—or shred as desired for serving in tortillas.

While the chicken roasts or during its resting time, make the chimichurri. In a medium bowl or small food processor, combine 1 cup packed parsley, 2 tablespoons oregano leaves, and 3 minced garlic cloves. Pulse briefly if using a processor—do not purée; you want a slightly coarse texture.

Stir in 2 tablespoons red wine vinegar, 6 tablespoons olive oil, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If the chimichurri seems too thick, add 1 teaspoon water or another 1/2 tablespoon olive oil to reach desired consistency. Transfer to a small container to serve alongside the chicken.

Warm the 2 flour tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until soft and slightly puffed. Keep wrapped in a clean towel to stay warm.

Prepare avocado and serrano: Halve the avocado, remove the pit, and slice or mash lightly. If you prefer slices, season with a small squeeze of lime to prevent browning and a pinch of salt. Thinly slice the serrano pepper into rounds; remove seeds to reduce heat if desired. Chop cilantro if using.

Assemble to-go package: Place carved or shredded chicken portions in the container. Add the warmed tortillas, sliced or mashed avocado, serrano pepper rounds on the side, and a lime wedge. Include the chimichurri in a sealed small container. Garnish the chicken with chopped cilantro if you like. Label as 'Winner Winner Chicken Dinner' and pack for takeout.