Chimichurri Roast Chicken and Crispy Veg
GF, RSF, DF, NF
Serves: 4-6
This recipe leans into the vibrant and fresh flavours of Argentinian food, with the simple yet incredibly mouth-watering combo of fresh herbs, acid, spice and heat. What's more, I show you the easiest way to butterfly a whole chook in moments.
Ingredients:
Chimichurri Chicken
2 cups roughly chopped flat-leaf (Italian) parsley
1/2 cup (125ml / 4 fl oz) extra virgin olive oil
4 garlic cloves, minced
1/2 red onion, roughly diced
1 long red chilli, roughly chopped
1 tsp dried oregano
Juice and zest of 1 lemon
2 tbsp apple cider vinegar
Salt and cracked pepper
1 x 1-1.2kg (2 lb 4 oz - 2 lb 12 oz) INGLEWOOD Organic Whole Chicken
Roast Veg
1/4 cup (80ml / 2 1/2 fl oz) extra virgin olive oil
300g (10 1/2 oz) Kent pumpkin, cut into 5cm (2 inch) cubes
300g (10 1/2 oz) skin-on Caliban or Desiree potatoes (2), cut into 5 cm cubes
300g (10 1/2 oz) carrots (2 large), cut into 2cm (3/4 in) rounds
120g (4 1/4 oz) frozen peas
100g (4 1/4 oz) kale or English spinach, stems removed, leaves roughly torn
Method:
Get started by preheating your oven to 200°C (400°F).
In a food processor add the flat leaf parsley, olive oil, garlic, 1/2 the red onion, chilli, oregano, lemon juice and zest, apple cider vinegar and 1 tsp each of salt and pepper. Pulse until it forms a rough, finely chopped wet paste. Alternatively, you can hand-cut everything super fine and mix in a bowl with a spoon.
Lay the chicken, breast side down, on a cutting board so that you can see the chicken's backbone. Using kitchen shears, cut out the backbone and then use your hands to open up the bird slightly, then flip it breast side up and use the palm of your hand to flatten the chicken, tucking the wings under. The flatter the chicken, the more evenly it will cook.
Place the chicken breast side up in a cast iron pan or baking tray, spoon over the Chimichurri sauce and use your hands to rub it into the flesh, getting all over converge in all the nooks and crannies. Generously season the top with salt to help it go extra crispy.
Meanwhile, for the veg, add your olive oil to a large bowl, add in your chopped pumpkin, potato, carrots and a generous pinch of salt and use your hands to mix and get all-over coverage on the veg. Place the veggies on the tray with the chicken.
Transfer the tray to the oven and bake for 40-45 minutes, or until the skin is golden brown and crispy and the chook is cooked through.
After 30 minutes of cooking time, remove the tray from the oven, add the peas and kale or spinach, and return to the oven. Cook for the final 10-15 minutes.
Serve your Chimichurri chicken alongside your roast veg and any other additions you may like such as good fat aioli. This is the perfect dish for serving in the middle of the table for sharing.
