One of my favorite ways to make a whole chicken is to spatchcock it. The seasonings, marinade combinations are endless so it’s all only uphill from there. This grilled rosemary lemon chicken and roasted potatoes dish is the perfect dinner for summer time. It’s east to make, comes together quickly, and the crispy skin after being grilled is just perfection! This meal is one that is sure to please as it is flavorful and so clean for your gut! For the chimichurri I am using the recipe that Asado Life shared with me last month.
Grilled Rosemary Lemon Chicken and Roasted Potatoes
Ingredients
Chimichurri
- 2 bunches flat leaf patsley, finely chopped
- 4 cloves garlic, minced
- 2 Tbsp red wine vinegar
- 2 limes, juiced
- 1 cup extra virgin olive oil
- 2 Tbsp red onion, minced
- 1 red chilli pepper, minced
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper
- salt to taste
Chicken
- 3- pound whole chicken
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 1 lemon
- 2 tablespoons rosemary, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1.5 teaspoons smoked paprika
- ½ teaspoon freshly-cracked black pepper
- 1 pound baby potatoes, quartered
- 1 red bell pepper, julienned
- 1 yellow onion, cut into 1/8 chunks
Prepare
- First, for chimichurri, in a bowl, combine the olive oil, vinegar, parsley, garlic, oregano, red onion, lime juice, red pepper flakes, salt and pepper. Stir to combine, taste for seasoning and adjust with salt or vinegar as desired. Cover and set aside at room temperature until ready to use.
- Half-spatchcock the chicken by cutting along one side of the backbone with a pair of kitchen shears. Place the chicken on a cutting board, breast-side up, and use your hands to flatten it. Pat the chicken dry with paper towel and transfer it to a roasting tray.
- Then in a bowl, combine the olive oil, lemon zest, lemon juice, rosemary, garlic, salt, smoked paprika and black pepper and stir to combine. Pour the marinade overtop of the chicken and massage all over to evenly coat. Cover and refrigerate for 6 hours to overnight for best results.
- Next, preheat your grill to medium-low heat.
- Reserve the marinade in the roasting tray and place the chicken, skin side-up, in the grill. Add the potatoes, peppers and onions to the roasting tray and toss in olive oil to coat.
- Roast the chicken until the skin is golden brown and the thickest part of the breast registers around 150F, around 40 minutes. Baste the skin with some of the chimichurri using the rosemary brush. The vegetables are ready when the potatoes are fork-tender.
- Carefully flip the chicken over, baste with some more of the chimichurri, and cook the skin side until it is lightly charred and the thickest part of the breast registers 160F, around 10 more minutes. If using a conventional grill, place the chicken over direct and cook until the skin is lightly charred and the thickest part of the breast registers 160F, 5 to 10 more minutes.
- Transfer the chicken to a cutting board, baste once more with some of the chimichurri, loosely tent with foil and let it rest at least 10 minutes before carving. Finally, serve the chicken with the roasted vegetables and more chimichurri. Enjoy!
