Chimmichuri chicken

Chimichurri Roast Chicken

Enjoy a taste of Argentina with this chimichurri-glazed chicken, served with vibrant green rice and spicy corn on the cob

By , 06 March 2018

(21 votes)

Chimichurri Roast Chicken
  • 2 Hours 15 Mins
  • Serves: 6
  • Price: £1.65 per serving
Nutritional Info
Each 276g serving contains
  • Energy

    1420KJ

    339KCAL

    17%
  • Fat

    15.2g

    med

    22%
  • Saturates

    2.8g

    low

    14%
  • Sugars

    1.1g

    low

    1%
  • Salt

    0.41g

    low

    7%
of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
Ingredients
  • 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
Method
  • 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.