Place the oven at 400 degrees or turn on your grill to high heat on one side, leaving the other side on low.
While the oven or grill is heating up, rinse the chicken and remove the giblets from the inside. Pat the chicken dry with paper towels and place it in a cast iron pot.
In a small bowl, mix the seasonings and olive oil together. Rub the chicken all over with the olive oil mixture and season with additional salt and pepper.
Poor chicken stock into the side of a pot. Be careful not to pour on top of the chickens so you don't wash away the seasoning blend. Add garlic to infuse the chicken, cover it with a fitted lid, and place it in the oven or on the grill.
Note: If you are using a grill, place the cast iron pot on the side where the burner is on low, making sure that the flame is not hitting the pot. Roast for 60 minutes or until the internal temperature reaches 165 degrees.
After we put the chicken on the grill or in the oven, make your chimichurri by adding olive oil, garlic, parsley, oregano, and seasoning to a blender or food processor and pureeing until smooth.
Mix in drained capers and Kalamata olives. Mixed together and set aside.
When the chicken reaches an internal temperature of 165 degrees, place it on a cutting board and let it rest for 10 minutes using a sharp knife. Be very careful to cut the chicken into pieces.
Serve the chicken with olive chimichurri and enjoy.
