Chimichurri roast chicken

    1 day 2 hours 15 min

    A spatchcocked chicken is seasoned with chimichurri, an Argentinian sauce of fresh herbs, spices and olive oil and left to rest overnight. Once roasted, it's so flavourful, you can simply serve the chicken with crusty bread and a salad.

    2 people made this

    Serves: 6 

    • 30g finely chopped fresh parsley
    • 2 1/2 tablespoons olive oil
    • 2 tablespoons chopped fresh oregano leaves
    • 1 tablespoon red wine vinegar
    • 2 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1/8 teaspoon chilli flakes
    • 1 pinch freshly ground black pepper
    • 1 (1.5kg) whole chicken
    • 1 teaspoon olive oil
    • 1 large onion, sliced

    Prep:20min  ›  Cook:45min  ›  Extra time:1day1hr10min chilling  ›  Ready in:1day2hr15min 

      Chimichurri sauce:

    1. Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, chilli flakes and black pepper in a bowl; mix thoroughly.
    2. Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in cling film and refrigerate for 24 hours.
    3. Allow chicken to come to room temperature for no more than 1 hour before roasting.
    4. Preheat oven to 230 C / Gas 8.
    5. Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a roasting tin; place seasoned chicken on top.
    6. Roast chicken in the preheated oven until cooked through, about 45 minutes. Allow chicken to rest in a warm area for 10 minutes before slicing.


    If desired, you can drain off any oil in the roasting tin and puree what's left to make a gravy.

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