Spatchcocked Roast Chicken with Lemon Chimichurri

Steps

1. 1

   Preheat your oven to 425°F (220 °C) (220°C (425 °F)).

2. 2

   Spatchcock the chicken by using kitchen shears to cut along both sides of the backbone. Remove the backbone and flip the chicken over, pressing down firmly on the breastbone until it cracks and the chicken lies flat.

3. 3

   Pat the chicken skin very dry with paper towels. Rub the skin with olive oil and season generously with kosher salt and black pepper on both sides.

4. 4

   Place the chicken skin-side up on a wire rack set over a rimmed baking sheet or in a large cast-iron skillet.

5. 5

   Roast the chicken in the preheated oven for 45-50 minutes, or until the skin is deep golden brown and crispy and the internal temperature reaches 165°F (74 °C) (74°C (165 °F)).

   Start 45-minute timer
6. 6

   While the chicken roasts, prepare the lemon chimichurri. In a small bowl, combine the finely chopped parsley, minced garlic, lemon juice, lemon zest, and red pepper flakes.

7. 7

   Whisk in the extra virgin olive oil until well combined. Season with a pinch of salt to taste and let sit at room temperature to allow flavors to meld.

8. 8

   Once the chicken is done, remove it from the oven and let it rest for at least 10 minutes before carving.

   Start 10-minute timer
9. 9

   Carve the chicken into pieces and serve drizzled generously with the lemon chimichurri.