Give your roast chicken a kick with a chimichurri marinade; make sure you cook a whole chicken so that you’ve got leftovers for lunch.
Remember my recent post on how to make chimichurri? Well, one of my favourite ways of using it is as a marinade for chicken. It’s a great way to inject flavour into a meal and I roast a whole chicken so that I have leftovers for lunch, but this would work equally as well with smaller pieces if you prefer.
This roast chicken is packed full of flavour and makes enough to feed 4 with leftovers.
- 1 serving Chimichurri sauce (linked above)
- 1 small free-range chicken
Use my recipe to make the chimichurri sauce.
Pre-heat your oven to 200 degrees, fan.
Place the chicken into a roasting tray and rub with the chimichurri sauce, making sure you cover the entire surface of the chicken. Cover with foil and roast for 60 minutes. After 60 minutes remove the foil and roast for a further 20 minutes, or until no juices run from the chicken when poked with a skewer.
Cooking time will vary largely on the size and weight of your chicken. I cooked quite a small free-range chicken and it took around an hour and 15 minutes to cook fully. Please adjust your cooking time depending on the size of the chicken.
I love how vivid the colours are before the chicken is cooked. The whole meal is so fresh and vibrant and it’s worth the extra effort for a weeknight meal; or it’s perfect for a lazy Sunday lunch when you can take more time.
Once the chicken is cooked, let it sit for a little while before carving up. I serve mine with a salad and my jersey royals with herb butter.
Simple and super tasty!