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+ servings

Lemon Chimmichuri Spatchcock Chicken

Meera
No ratings yet
Prep Time 20 minutes
Cook Time 1 hour
Marinating time upto 12 hours
Course Main Course
Cuisine American, Latin
Servings 6

Equipment

  • Oven
  • Baking sheet and cooling rack

Ingredients
  

  • 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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