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Roasted Chimichurri Lemon Chicken

A juicy, bold chicken wrapped in vibrant herbal aromas and a bright citrus touch.

80 min Easy Latinoamericana 4 servings
Roasted Chimichurri Lemon Chicken
Roasted Chimichurri Lemon Chicken - photo 1

The story behind

This recipe takes me back to those lazy Sundays where time just slows down. Chimichurri is a gem I learned to make a while ago; that mix of oregano, garlic, and parsley truly wakes up any meat. I chose to roast the chicken spatchcock-style on foil so all the juices stay right there, letting the skin soak up the flavor from the yellow lemons. It's the perfect dish for a fuss-free family lunch. I always pair it with roasted potatoes or a fresh salad, and for a drink, a cold beer or some mint lemonade works like a charm.

Instructions

  1. 1
    Clean the chicken and make sure it's flattened (spatchcocked) for even cooking.
  2. 2
    Place the chicken on a foil-lined baking sheet and rub the chimichurri generously all over it.
  3. 3
    Season with salt and pepper, then place the lemon halves on top and around to release their juice.
  4. 4
    Fold the foil slightly to trap the moisture and place in a preheated oven at 200°C (400°F).
  5. 5
    Bake for about 45 minutes covered, then open the foil for the last 15 minutes to let the skin brown.
  6. 6
    Let it rest for a few minutes before carving so the juices stay inside.

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