Chimichurri Roast Chicken (Paleo, AIP, GAPS, Keto)
I am not exaggerating when I say this has to be the best roast chicken I have ever made or tasted, this Chimichurri Roast Chicken is the real winner winner chicken dinner. My kids favorite meal and on rotation weekly or sometimes twice weekly. Its also a favorite for my guests. I like to spatchcock (aka butterfly) the chook and flatten it to speed up the cooking process so it’s done in 30 minutes in the oven making it an easy weekday meal opposed to your standard shook which can take around an hour in the oven. This recipe also works well on the BBQ.
Chimichurri is a tasty tangy green (or sometimes red) sauce from Argentina, which can also be used as a marinade comprising of finely chopped herbs, garlic and white vinegar. I use coriander and spring onions for my herb base with garlic, olive oil and apple cider vinegar (sometimes Kombucha vinegar too).
I usually serve this dish with lots of vegetables and sometimes rice, the kids love to
A quick note on when you spatchcock (butterfly) the chicken, usually you would remove the back bone (like in this video) but my Asian upbringing and always fighting for the bones I like to do the opposite and cut along the breast to not lose any precious part of the chicken. I was brought up eating nose to tale, so the back bone is one my favorite parts to eat along with all the other bone and cartilage bits! Either way will work and will leave that to your personal preference.
Chimichurri Roast Chicken (Paleo, AIP, GAPS, Keto)58
- 1 whole chicken (approximately 1.2 to 1.4kg / 2.4 to 3lbs)
- 1 cup of finely chopped coriander
- 1/2 cup of finely sliced spring onion (white and green parts)
- 2 medium garlic cloves or 1 large garlic clove, finely minced
- 1/2 cup olive oil
- 1.5 tbsp apple cider vinegar (I use Bragg’s Organic ACV – buy on Amazon)
- 1 tsp salt (and extra to sprinkle on the skin – I like to use Pink Himalayan or Celtic Salt)
- 1 tsp pepper (buy on Amazon)
- Preheat the oven to 200Β° C (390Β° F)
- Finely chop the coriander and slice the spring onion, add to a small bowl
- Mince the garlic and add to herbs
- Add the olive oil, apple cider vinegar, salt and pepper, mix until combined well
- Wash and pat dry the whole chicken
- Using kitchen scissors, cut along the breast or remove the back bone of the chicken (either way works)
- Using the palm of your hands, flatten the chicken as much as possible to even the cooking process
- Place the chicken in a cast iron pan or baking tray (I love using my cast iron pan especially with all the yummy crispy saucy bits that end up on the bottom)
- Pour the chimichurri sauce and rub over the chicken including the underside
- Sprinkle a few generous pinches of salt all over the chicken (this makes the skin super crispy and tasty, don’t skip it!)
- Place the chicken on the middle rack for 30 to 35 minutes until golden brown and crispy
- Serve the chicken with steamed vegetables, a green salad and rice (if you can have some). Make sure you remember to soak up the yummy crispy bits and sauces at the bottom of the pan
- 1 whole chicken (approximately 1.2 to 1.4kg / 2.4 to 3lbs)
- 1 cup of finely chopped coriander
- ½ cup of finely sliced spring onion (white and green parts)
- 2 medium garlic cloves or 1 large garlic clove, finely minced
- ½ cup olive oil
- 1.5 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
- Preheat the oven to 200Β° C (390Β° F)
- Finely chop the coriander and slice the spring onion, add to a small bowl
- Mince the garlic and add to herbs
- Add the olive oil, apple cider vinegar, salt and pepper, mix until combined well
- Wash and pat dry the whole chicken
- Using kitchen scissors, cut along the breast or remove the back bone of the chicken (either way works)
- Using the palm of your hands, flatten the chicken as much as possible to even the cooking process
- Place the chicken in a cast iron pan or baking tray (I love using my cast iron pan especially with all the yummy crispy saucy bits that end up on the bottom)
- Pour the chimichurri sauce and rub over the chicken including the underside
- Sprinkle a few generous pinches of salt all over the chicken (this makes the skin super crispy and tasty, don't skip it!)
- Place the chicken on the middle rack for 30 to 35 minutes until golden brown and crispy
- Serve the chicken with steamed vegetables, a green salad and rice (if you can have some). Make sure you remember to soak up the yummy crispy bits and sauces at the bottom of the pan
