Garlic Roasted Chicken with Charred Lemon Chimichurri & Charred Onions

by sammymoniz
finished plate of Garlic Roasted Chicken on top a bed of rice topped with charred lemon chimi.

Garlic Roasted Chicken with Charred Lemon Chimichurri

sammymoniz Garlic Roasted Chicken with Charred Lemon Chimichurri & Charred Onions ButcherBox Garlic Roasted Chicken with Charred Lemon Chimichurri & Charred Onions European Print
Feeds: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 Chicken, Spatchcocked
  • 4-6 Tablespoons smoked garlic compound butter (salted butter, minced garlic, parsley, salt)
  • 1/2 cup olive oil
  • Lemon zest
  • Dried thyme, parsley + oregano
  • Crushed red pepper
  • Salt
  • 6 cloves garlic, whole
  • 2 lemon, cut into sliced
  • 2 red onions, quartered

CHIMI

  • Roasted garlic
  • 1/4 cup charred red onion
  • 1/2 cup fresh parsley, minced
  • 1/3 cup fresh oregano, minced
  • 1/3 cup fresh basil, minced
  • 1/4 cup fresh mint, minced
  • 1 tsp red pepper flakes
  • 2 tbsp sherry vinegar
  • 1/2 cup olive oil
  • 2 tbsp charred lemon
  • Salt + pepper

Instructions

  1. Preheat Traeger to 450°F.
  2. Season the chicken with salt and pepper. Lift the skin of the chicken, place 1-2 tsp of compound butter under the skin.
  3. In a small bowl whisk olive oil, lemon zest, dried herbs, crushed red pepper a salt. Baste the chicken with the mix.
  4. Arrange the bird, cut side down, in center of a baking sheet. Place the garlic cloves, lemon slices and red onions around. 
  5. Cook for 20 minutes. Remove garlic, lemon and red onion once charred. Allow the chicken to complete cooking until internal temp reaches 165°F (about 40-60 mins total depending on size).
  6. To make the charred lemon chimichurri, finely mince charred garlic and 1 red onion quarter from the roasted tray. In a medium bowl combine the minced fresh herbs, charred garlic and red onion, red pepper flakes, sherry vinegar and olive oil. Squeeze 2 tbsp of charred lemon juice into the bowl. Whisk until well combined. Taste and season with salt and pepper as needed.
  7. Remove the chicken from the Traeger, allow to rest for 5-7 minutes before slicing.
  8. Serve the chicken over a bed of rice, topped with charred lemon chimi and a side of charred red onions.

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