Grilled Lemon Rosemary Chicken with Chimichurri
Serves 1
Directions
- 1Cut the chicken to spatchcock it.
- 2Clean the chicken from any giblets.
- 3Harvest and chop rosemary.
- 4Add the rosemary in a bowl with lemon zest and juice, smoked paprika, salt, pepper, and olive oil.
- 5Mix the marinade and pour it over the chicken.
- 6Set the grill to 465 degrees.
- 7Insert a temperature probe into the chicken.
- 8Place the chicken on the grill.
- 9Cut the potatoes, onions and sweet peppers.
- 10Place the vegetables in a pan.
- 11Place the vegetables under the chicken in the grill to catch the drippings.
- 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.
- 13Mix.
- 14Tie rosemary on a spoon to create a brush.
- 15Baste the chicken with the chimichurri during cooking with the rosemary brush.
- 16Remove the chicken once cooked and chop.
- 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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