Chimichurri Roast Chicken

Added May 10, 2018 in


A twist on your classic roast chicken, this chimichurri version gives a punch of herby flavour to your family dinner!

  • 1 Carlow free range chicken, cut into 8 – 10 pieces
  • 500g new potatoes
  • 500g carrots, halved lengthwise
  • 1/2 cup rapeseed oil, plus more for drizzling
  • Himalayan pink salt
  • Freshly ground black pepper
  • 1 cup fresh parsley, tightly packed
  • 1 cup fresh coriander, tightly packed
  • 1/2 cup chopped red onion
  • 3 cloves garlic, chopped
  • 1/2 tsp. crushed chilli flakes (optional)
  • 1/4 cup apple cider vinegar


  1. Place oven racks in top third and bottom third of oven. Preheat oven to 200°C (fan) and line two rimmed sheet pans with parchment paper.
  2. Add potatoes and carrots to sheet pan. Rinse chicken and pat dry with paper towels; add chicken pieces to second sheet pan, skin side up. Drizzle both pans with rapeseed oil and massage into chicken and vegetables. Season with salt and pepper on all sides.
  3. Place vegetables on bottom rack and chicken on top rack. Roast until internal temperature of largest breast piece reads 75°C, 28 to 30 minutes.
  4. Heat broiler and cook until skin is crisp and golden brown, 5 minutes more. Remove chicken from oven to rest, then move vegetables to top rack and broil, 5 minutes.
  5. Meanwhile, in a small food processor, combine parsley, coriander, onion, garlic, salt, chilli flakes, and vinegar. Pulse a few times and scrape down sides of the bowl. While motor is running, add oil and process until almost smooth.
  6. Transfer chicken and vegetables to a large platter and sprinkle with sea salt. Top with about 1/2 cup chimichurri sauce and serve remaining sauce in a bowl.Serve and enjoy – and son’t forget to share your photos and tag us!

For more recipes and tips, check my Butchers Block page!

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