Roasted Chicken with Chimichurri Sauce

Ingredients

• 15 oz water (For the quick brine)
• 3 oz kosher salt (For the quick brine)
• 1 bunch mixed fresh herbs (Such as parsley, sage, rosemary, and thyme; for the quick brine)
• 4 garlic cloves (For the quick brine)
• 1 onion (For the quick brine)
• 1 tsp coriander (For the quick brine)
• 1 lemon (For the quick brine)
• 1 orange (For the quick brine)
• 2 fresh bay leaves (For the quick brine)
• 2 tsp cracked black pepper (For the quick brine)
• 1 cup 51-49 olive oil (For the quick brine)
• 15 oz ice (For cooling the brine)
• 3 lb free-range chicken (Source specifies 3–4 lb; use the whole bird)
• kosher salt (To coat the chicken, inside and outside)
• freshly cracked black pepper (To coat the chicken, inside and outside)
• 2 lemons (Halved; added to the roasting pan during the final 20 minutes)
• 100 g flat Italian parsley (For the chimichurri)
• 75 g cilantro (For the chimichurri)
• 25 g mint (For the chimichurri)
• 5 g dried oregano (For the chimichurri)
• 4 garlic cloves (Minced; for the chimichurri)
• 1 shallot (Finely minced; for the chimichurri)
• 1 tsp kosher salt (For the chimichurri)
• black pepper (For the chimichurri; amount not specified)
• red pepper flakes (1 pinch; for the chimichurri)
• lime juice (Juice of ½ lime)
• lime zest (Zest from ½ lime)
• 1 tsp jalapeño (Finely minced; for the chimichurri)
• 0.75 cup 51-49 olive oil (For the chimichurri)
• 0.333 cup red wine vinegar (For the chimichurri)
• Maldon salt (For sprinkling at serving)

Steps

1. 1

   Combine the water, kosher salt, mixed herbs, garlic cloves, onion, coriander, lemon, orange, bay leaves, cracked black pepper, and 51-49 olive oil in a large stockpot. Bring the mixture to a boil over high heat.

2. 2

   Remove the brine from the heat and let the flavors infuse for 20–30 minutes.

3. 3

   Add the ice to the brine and stir until the ice has dissolved.

4. 4

   Pour the cooled brine over the chicken and marinate it under refrigeration for 3 hours.

5. 5

   Remove the chicken from the brine and pat it completely dry. Let the bird sit at room temperature for 1 hour before roasting, or refrigerate it until needed.

6. 6

   Preheat the oven to 425°F.

7. 7

   Truss the chicken so it roasts uniformly. Sprinkle kosher salt and freshly cracked black pepper over the inside and outside of the bird.

8. 8

   Place the chicken on a rack in a roasting pan and roast for 60–75 minutes, until the exterior is golden brown and crisp.

9. 9

   Add the halved lemons to the roasting pan for the final 20 minutes of roasting.

10. 10

    Check that the internal temperature of the chicken reaches 165°F.

11. 11

    Remove the chicken from the oven and let it rest for 15–30 minutes so the juices can redistribute before carving.

12. 12

    Pulse the parsley, cilantro, and mint in a food processor until finely chopped, scraping down the sides of the bowl as needed.

13. 13

    Transfer the chopped herbs to a medium-sized mixing bowl.

14. 14

    Whisk the dried oregano, minced garlic, minced shallot, kosher salt, black pepper, red pepper flakes, lime juice, lime zest, minced jalapeño, olive oil, and red wine vinegar into the herbs. Reserve the chimichurri until needed.

15. 15

    Place the roasted chicken beside the chimichurri sauce and roasted lemon halves. Sprinkle with Maldon salt and carve to serve.

Notes

The source specifies a 3–4 lb chicken but does not provide an exact weight. The amount of black pepper for the chimichurri is unspecified. The recipe states to reserve the chimichurri until needed but does not specify storage conditions.

Nutrition per serving

• main
• roasted
• chicken
• brined
• oven-roasted
• gluten-free
• dairy-free
• herb sauce