Combine all of the ingredients for the chimichurri sauce in a food processor and pulse process until cilantro is coarsely chopped.
Pat the chicken try and put it in a large mixing bowl. Pour all but ¼ cup of chimichurri sauce over the chicken and reserve remaining sauce. Stir the chicken or mix with hands until it is well covered by the sauce. Cover the bowl and place it in refrigerator for at least one hour or overnight for the next day.
When you're ready to make the chimichurri Chicken, preheat oven to 350° F. Bake for about 50 minutes or until done. Finish under the broiler for 1-3 minutes for a nice, crispy finish.
Serve the chimichurri Chicken while hot and top with the reserved sauce.
You can prepare the chimichurri sauce in a food processor but manually chopping the herbs and aromatics will make the dish more robust.Keep any leftover chimichurri sauce to serve on crusty bread, fluffy white rice or mashed potaotes.