Chimichurri Roast Chicken on Creamy Garlic Yoghurt Sauce 

	    
              
  • 5 People
  • 120 min.
  • easy 
Our take on the classic Argentinian chimichurri, with Robertsons Mixed Herbs, adds an explosion of flavour to a beautifully golden roast chicken that everyone will enjoy as the star of your Sunday lunch. 
Ingredients

For the Chimichurri:

  • 125 ml or ½ cup olive oil
  • 8 x Cloves Garlic roughly chopped
  • 15 ml or 1 Tbsp Robertsons Chicken spice
  • 5 ml or 1 Tsp of crushed chillies
  • 60 g Italian Parsley roughly chopped
  • 30 ml or 2 Tbsp white spirit vinegar
  • 2.5 ml or ½ Tsp salt

For the Chicken:

  • 1 whole chicken cleaned
  • 45 ml or 3 Tbsp chimichurri sauce
  • 15 ml or 1 Tbsp Robertsons Chicken spice
  • 15 ml or 1 Tbsp Robertsons mixed herbs
  • 5 ml or 1 Tsp salt

For the Garlic Yoghurt:

  • 500 ml or 2 cups thick Greek yoghurt
  • 10 ml or 2 Tsp garlic salt
  • 1.25 ml or ¼ ground black pepper
Cooking Method
  1. Preheat the oven to 180ºC

  2. Place chimichurri ingredients into a food processor and purée. Transfer into a jar or bowl & set aside.

  3. In a small bowl combine chimichurri, Robertsons Chicken Spice & Robertsons Mixed Herbs & salt and coat the chicken thoroughly with this mixture.

  4. Place the chicken into the oven & roast for 90 minutes.

  5. While the chicken is roasting, mix the garlic yoghurt ingredients together & set aside.

  6. Remove the chicken from the oven, and allow to rest for 10 minutes

  7. Carve the Chicken.

  8. Smear the garlic yoghurt onto the base of a plate or platter, place carved chicken on top of the garlic yoghurt drizzle with chimichurri & garnish with italian parsley & Robertsons Crushed Chilli.

  • Nut Free
  • Dairy Free
  • Gluten Free