Roasted Chicken over Citrus Yogurt & Herby Chimichurri
Ingredients:
Chicken:
2 4 lb chickens
4 tbsp diamond crystal kosher salt
4 tbsp brown sugar
1/2 tbsp chili powder
2 garlic cloves, grated
Zest of 1 lemon
Chimichurri:
1/2 cup herbs of your choice, chopped
Zest of 1 lemon
1/4 cup olive oil
2 garlic cloves, grated
2 tbsp vinegar of choice
salt and pepper to taste
Yogurt:
1 cup plain Greek yogurt
Juice of 1/2 lemon
salt and pepper to taste
Optional:
2 parsnips, chopped into wedges
Broccolini
Olive Oil
Salt and pepper to taste
Directions:
Set a drying rack on a sheet pan and place chickens on the rack (you can spatchcock your chickens, I didn’t and I honestly don’t think it affects the outcome that much).
Combine all rub ingredients, and massage them all over your chickens.
Place chickens into the fridge for 4 hours uncovered.
Preheat your oven to 425 degrees F.
Remove your chickens from the fridge and pat dry, this is important to ensure crisp skin. Place chickens in the oven and after 15 minutes, reduce the temperature to 350. Let the chicken cook at this temperature for about 45 minutes or until perfectly golden brown and at an internal temperature of 160 degrees F.
While your chicken is cooking combine the chimichurri ingredients, and the yogurt ingredients.
If you make the roasted vegetables, toss them in olive oil, salt, and pepper. Heat a pan to medium-high heat and cook the vegetables, tossing them every few minutes until golden brown.
Remove the chickens from the oven when done and let them rest for at least 15 minutes.
I use this video as a guide for carving the chicken
Plate & enjoy!
