Chimichurri Roast Chicken on Creamy Garlic Yoghurt Sauce
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.
Feeds
5People
Preparation time
120Min.
easy
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
Preparation method
- Preheat the oven to 180ºC
- Place chimichurri ingredients into a food processor and purée. Transfer into a jar or bowl & set aside.
- In a small bowl combine chimichurri, Robertsons Chicken Spice & Robertsons Mixed Herbs & salt and coat the chicken thoroughly with this mixture.
- Place the chicken into the oven & roast for 90 minutes.
- While the chicken is roasting, mix the garlic yoghurt ingredients together & set aside.
- Remove the chicken from the oven, and allow to rest for 10 minutes
- Carve the Chicken.
- 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.
Nutrition
- Nut Free
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