Chimichurri Roast Chicken
- 5g mint
- 1 red chilli, deseeded
- 15g coriander
- 1 shallot
- 15g parsley
- 1tbsp dried oregano
- 1tsp paprika
- 4tbsp rapeseed oil
- 3tbsp red wine vinegar
- 1 x Extra Special Free Range & Corn-Fed British Whole Chicken (about 1.9kg)
- 3 lemons
- 2 heads garlic, halved or crushed
Preheat the oven to 190C/170C Fan/Gas 5.
For the chimichurri sauce, finely chop the mint, red chilli, coriander, shallot and parsley. Mix in the dried oregano, paprika, rapeseed oil and red wine vinegar.
Put the chicken in a roasting tray and rub some sauce over the skin. Halve the lemons, put some in the cavity and scatter the rest around the chicken. Add the garlic.
Roast the chicken for 1 hr 40 mins or until cooked, basting with pan juices every 30 mins. Remove from the oven, cover with foil and rest for 20 mins. Spoon over more chimichurri to serve.