Roasted Chimichurri Lemon Chicken
A juicy, bold chicken wrapped in vibrant herbal aromas and a bright citrus touch.
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80 min
Easy
Latinoamericana
4 servings
The story behind
This recipe takes me back to those lazy Sundays where time just slows down. Chimichurri is a gem I learned to make a while ago; that mix of oregano, garlic, and parsley truly wakes up any meat. I chose to roast the chicken spatchcock-style on foil so all the juices stay right there, letting the skin soak up the flavor from the yellow lemons. It's the perfect dish for a fuss-free family lunch. I always pair it with roasted potatoes or a fresh salad, and for a drink, a cold beer or some mint lemonade works like a charm.
Instructions
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1Clean the chicken and make sure it's flattened (spatchcocked) for even cooking.
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2Place the chicken on a foil-lined baking sheet and rub the chimichurri generously all over it.
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3Season with salt and pepper, then place the lemon halves on top and around to release their juice.
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4Fold the foil slightly to trap the moisture and place in a preheated oven at 200°C (400°F).
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5Bake for about 45 minutes covered, then open the foil for the last 15 minutes to let the skin brown.
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6Let it rest for a few minutes before carving so the juices stay inside.
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