Red Chimichurri Roast Chicken
Take your Sunday roast to the next level by adding paprika to the chimichurri blend, creating a mouthwatering Red Chimichurri bursting with earthy flavours. It's a delicious upgrade for your traditional roast that will leave you wanting more!
Serves 4-6
Effort: Easy
Prep: 15 mins
Cook: 1hr 20 mins
Gluten free
Ingredients
2kg whole chicken
4 tbsp olive oil
2 tbsp chimichurri seasoning
Zest of 1/2 lemon
1 tbsp red wine vinegar
1 tsp paprika
1/2 tsp cumin
pinch of chilli powder - optional
Salt and Pepper, to taste
Onion & potato to bake with the chicken
Instructions
Combine all of the chimichurri ingredients in a mixing bowl and stir them together. Allow the chimichurri to rest while you prepare the chicken.
Preheat your oven to 200c /180c fan. Pat the chicken dry and then generously rub about half of the chimichurri mixture all over the chicken, ensuring you apply it both on the surface and beneath the skin. Reserve the remaining chimichurri for later use. Season the chicken with salt and pepper according to your taste.
Next, prepare the onions and potatoes, and arrange them at the bottom of the roasting dish. Place the chicken on top of the bed of onions and potatoes.
Roast the chicken in the oven, allowing approximately 20 minutes of cooking time per 500g of chicken weight, at 200c/ 180c fan. As an estimate, this should take around 80 minutes (1 hour and 20 minutes) or until the chicken's juices run clear.
Once the chicken is fully cooked, take it out of the oven and let it rest uncovered for 10 minutes.
When serving, drizzle the remaining chimichurri over the chicken for an extra burst of flavour.
Enjoy your delicious red chimichurri chicken!
Hints & tips
Serving suggestion - Serve the red chimichurri roast chicken with roast onion and potatoes, rocket leaves and any other veggies you have on hand. I love a big tray of mixed roast veg on the side.
Bulk out your roast chicken with some chipolata sausages wrapped in bacon if you are feeding a larger or particularly hungry crowd.
Portion size - A 2 kg chicken will serve 4-6 with substantial sides.
Storage - Store leftover chicken in the fridge for up to 4 days.
Make chicken stock - Save all of your chicken bones and leftover bits. Place in the slow cooker with 1 onion, 1 carrot and 1 celery stalk. Top with water to about 1 inch from the top and place on low over night. You can cook the stock for up to 14 hours to get a deliucous home made chicken stock. Leave to cool, then strain through a sieve. Portion into 1 & 2 cup containers and freeze for future use.
