Grilled Lemon Rosemary Chicken with Chimichurri

Serves 1
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Directions

  1. 1Cut the chicken to spatchcock it.
  2. 2Cut the chicken to spatchcock it.
  3. 3Cut the chicken to spatchcock it.
  4. 4Clean the chicken from any giblets.
  5. 5Clean the chicken from any giblets.
  6. 6Clean the chicken from any giblets.
  7. 7Harvest and chop rosemary.
  8. 8Harvest and chop rosemary.
  9. 9Harvest and chop rosemary.
  10. 10Add the rosemary in a bowl with lemon zest and juice, smoked paprika, salt, pepper, and olive oil.
  11. 11Add the rosemary in a bowl with lemon zest and juice, smoked paprika, salt, pepper, and olive oil.
  12. 12Add the rosemary in a bowl with lemon zest and juice, smoked paprika, salt, pepper, and olive oil.
  13. 13Mix the marinade and pour it over the chicken.
  14. 14Mix the marinade and pour it over the chicken.
  15. 15Mix the marinade and pour it over the chicken.
  16. 16Set the grill to 465 degrees.
  17. 17Set the grill to 465 degrees.
  18. 18Set the grill to 465 degrees.
  19. 19Insert a temperature probe into the chicken.
  20. 20Insert a temperature probe into the chicken.
  21. 21Insert a temperature probe into the chicken.
  22. 22Place the chicken on the grill.
  23. 23Place the chicken on the grill.
  24. 24Place the chicken on the grill.
  25. 25Cut the potatoes, onions and sweet peppers.
  26. 26Cut the potatoes, onions and sweet peppers.
  27. 27Cut the potatoes, onions and sweet peppers.
  28. 28Place the vegetables in a pan.
  29. 29Place the vegetables in a pan.
  30. 30Place the vegetables in a pan.
  31. 31Place the vegetables under the chicken in the grill to catch the drippings.
  32. 32Place the vegetables under the chicken in the grill to catch the drippings.
  33. 33Place the vegetables under the chicken in the grill to catch the drippings.
  34. 34Chop 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.
  35. 35Chop 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.
  36. 36Chop 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.
  37. 37Mix.
  38. 38Mix.
  39. 39Mix.
  40. 40Tie rosemary on a spoon to create a brush.
  41. 41Tie rosemary on a spoon to create a brush.
  42. 42Tie rosemary on a spoon to create a brush.
  43. 43Baste the chicken with the chimichurri during cooking with the rosemary brush.
  44. 44Baste the chicken with the chimichurri during cooking with the rosemary brush.
  45. 45Baste the chicken with the chimichurri during cooking with the rosemary brush.
  46. 46Remove the chicken once cooked and chop.
  47. 47Remove the chicken once cooked and chop.
  48. 48Remove the chicken once cooked and chop.
  49. 49Serve with the vegetables and chimichurri.
  50. 50Serve with the vegetables and chimichurri.
  51. 51Serve with the vegetables and chimichurri.

Ingredients

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