Lemon Chimichuri Spatchcock Chicken

This is a lovely Sunday meal for a cool winter night. The chimmichuri is a dry rub that marinates the chicken overnight. If you have butchering skills by all means spatchcock( butterflied) chicken yourself. I got our chicken butchered at the grocery store butchers, who were happy to do it for me. If that’s not possible bone-in pieces of whole legs, breasts, or whole chicken works just fine, simply manage the roasting time.

While we have the oven hot, I roasted some Brussels sprouts and carrots once the chicken was done and resting. Sweet potatoes, cauliflower, potatoes, parsnips also make great veggies to serve along side. if you need something more, mashed potatoes or mashed cauliflower, rice, quinoa, peas or any grain with green salad works well too. I also feel some fresh chimmichuri adds a punchy freshness to the veggies and chicken.

Lemon Chimmichuri Spatchcock Chicken

Meera

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Print Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Marinating time upto 12 hours hrs

Course Main Course

Cuisine American, Latin

Servings 6

Equipment

• Oven
• Baking sheet and cooling rack

Ingredients

  

1x2x3x

• 3 lbs whole chicken spatchcocked or bone-in chicken pieces
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 whole lemon( juice and zest)
• 1 tsp paprika
• ½ tsp ground chipotle or hot. cayenne
• 2 tbsp olive oil
• sea salt

Vegetables

• 1 lb whole carrots, scrubbed and washed
• 1 lb brussels Sprouts, trimmed and halved if large
• 1 whole lemon sliced
• 2 tbsp olive oil
• sea salt and black pepper as needed

Lemon Chimmichuri

• 1 cup packed cilantro
• 1 cup packed parsley
• 1 tbsp oregano chopped or 1 tsp dried
• 2 large cloves garlic
• 1 small shallot or purple onion
• 1 jalapeno or crushed red chilli
• 1 lemon juice and 1 tsp zest
• 1 tbsp red wine vinegar
• ½ tsp sea salt
• ½ cup quality e.v olive oil

Instructions

 

Chicken

• Pat the chicken completely dry with paper towels. Dry skin is the secret to getting crispy results.
• Combine all the ingredients for the chicken in a smalll bowl. Rub it all over the chicken and under the skin. Allow to marinate for at least one hour or upto 12 hours or overnight in the fridge.
• Once ready to cook preheat the oven to 425℉(220℃). Place the marinating chicken on a baking sheet. And into the middle rack of the oven. Roast for 35-45 minutes or until the thickest part of the chicken reads 165℉(74℃) on the thermometer. Take it out of the oven and allow it to rest.
• Transfer to a serving platter.

Vegetables

• While the chicken roasts prepare the veggies. Scrub and wash the carrots, slice into wedge about 1½ inch pieces.

  Trim and slice the Brussels sprouts in half if large. Toss all the veggies with olive oil, salt and pepper. Place the veggies on a baking sheet and tuck the lemon slices between the veggies.
• Once the chicken is out place the veggie tray in the oven and roast for 15-20 until tender and begin to char.
• Once the veggies are roasted transfer the veggies to the platter around the chicken.

Lemon Chimmichuri

• Finely chop the fresh herbs, shallots, jalapeno and garlic, you can also do this in a food processor or vegetable chopper. Add the lemon juice, zest, vinegar, salt and olive oil. Mix well and serve along with the chicek.

Keyword Chicken dinner, Roast Chicken

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