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by Tara Martin
There is nothing better than a warming roasted chicken dish as the centre of a family meal. Here, Tara Martin, shares her Chimichurri Chicken. Chimichurri is a versatile fresh herb marinade and condiment from Argentina and is delightful addition to proteins such as red meat, poultry or fish.
Chimichurri has many variations. You can swap the parsley for coriander; red wine vinegar for equal parts of orange and lime juice; and add chilli to taste.
Brine:
Marinade:
Step 1
The night before prepare the chicken and brine.
Add all the ingredients (except the chilli) of the brine to a pot and heat till all the salt has dissolved, then take off
the heat and leave to cool.
Step 2
Prepare the chicken by removing the backbone, flipping it over and cutting down to the breastplate to open the
chicken up (and allowing it to lie flat).
Step 3
Once the brine has cooled add the chicken and the chilli (making sure the brine covers the chicken, can top up
with water if needed), and store in the fridge overnight.
Step 4
Preheat oven to 180°
Step 5
Finely chop the herbs and add to the red wine vin (to stop oxidation). Then add in your finely diced garlic, shallot
and Jalapeno followed by cumin, lemon zest olive oil, salt and pepper. Mix together and allow to sit for 10-15mins
before use.
Step 6
Rub the marinade (saving some to serve) on both sides of the chicken and place on an oven tray.
Step 7
Roast chicken on 180° for the first 25mins, then turn up to 200° till cooked. Should take another 20mins (check
the fattest piece of the chick if unsure).
Step 8
Let the chicken rest for 10 mins before cutting.
Step 9
Serve with the remaining marinade over the top of the chicken.
