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 * Home
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 * Chimichurri Roast Chicken on Creamy Garlic Yoghurt Sauce


CHIMICHURRI ROAST CHICKEN ON CREAMY GARLIC YOGHURT SAUCE




Our take on the classic Argentinian chimichurri, with Robertsons Mixed Herbs,
adds an explosion of flavour to a beautifully golden roast chicken that everyone
will enjoy as the star of your Sunday lunch.

Feeds
5People
Preparation time
120Min.
easy



INGREDIENTS

For the Chimichurri:125 ml or ½ cup olive oil8 x Cloves Garlic roughly chopped15
ml or 1 Tbsp Robertsons Chicken spice5 ml or 1 Tsp of crushed chillies60 g
Italian Parsley roughly chopped30 ml or 2 Tbsp white spirit vinegar2.5 ml or ½
Tsp saltFor the Chicken:1 whole chicken cleaned45 ml or 3 Tbsp chimichurri
sauce15 ml or 1 Tbsp Robertsons Chicken spice15 ml or 1 Tbsp Robertsons mixed
herbs5 ml or 1 Tsp saltFor the Garlic Yoghurt:500 ml or 2 cups thick Greek
yoghurt10 ml or 2 Tsp garlic salt1.25 ml or ¼ ground black pepper


PREPARATION METHOD

ungroupedPreheat the oven to 180ºCPlace chimichurri ingredients into a food
processor and purée. Transfer into a jar or bowl & set aside.In a small bowl
combine chimichurri, Robertsons Chicken Spice & Robertsons Mixed Herbs & salt
and coat the chicken thoroughly with this mixture.Place the chicken into the
oven & roast for 90 minutes.While the chicken is roasting, mix the garlic
yoghurt ingredients together & set aside.Remove the chicken from the oven, and
allow to rest for 10 minutesCarve the Chicken.Smear the garlic yoghurt onto the
base of a plate or platter, place carved chicken on top of the garlic yoghurt
drizzle with chimichurri & garnish with italian parsley & Robertsons Crushed
Chilli.



NUTRITION

 * 
   Nut Free

Nutritional information



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