Grilled Lemon Rosemary Chicken with Chimichurri

Serves 1
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Directions

  1. 1Cut the chicken to spatchcock it.
  2. 2Clean the chicken from any giblets.
  3. 3Harvest and chop rosemary.
  4. 4Add the rosemary in a bowl with lemon zest and juice, smoked paprika, salt, pepper, and olive oil.
  5. 5Mix the marinade and pour it over the chicken.
  6. 6Set the grill to 465 degrees.
  7. 7Insert a temperature probe into the chicken.
  8. 8Place the chicken on the grill.
  9. 9Cut the potatoes, onions and sweet peppers.
  10. 10Place the vegetables in a pan.
  11. 11Place the vegetables under the chicken in the grill to catch the drippings.
  12. 12Chop the parsley and add it to a bowl with mint, chili flakes, salt, pepper, grated garlic, olive oil, and red wine vinegar to make a chimichurri.
  13. 13Mix.
  14. 14Tie rosemary on a spoon to create a brush.
  15. 15Baste the chicken with the chimichurri during cooking with the rosemary brush.
  16. 16Remove the chicken once cooked and chop.
  17. 17Serve with the vegetables and chimichurri.

Ingredients

  • 1 whole chicken
  • rosemary
  • lemon
  • smoked paprika
  • salt
  • pepper
  • olive oil
  • red potatoes
  • onion
  • sweet peppers
  • parsley
  • mint
  • chili flakes
  • garlic
  • olive oil
  • red wine vinegar

Equipment

cutting boardknifebowlgraterspoonspoongrilltongs

Tips

  • The chicken is marinated in fresh lemon, rosemary, garlic and spices and then grilled to juicy, wood-fired perfection
  • Optional: reserve the marinade and use it to roast some vegetables directly beneath the chicken so it catches all the drippings
  • For even more flavour, use a rosemary brush to baste the chicken with some of the chimichurri as it grills

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