Thursday, March 1, 2012

Citrus Roast Chicken with Chimichurri

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I'm attracted to color... especially when it comes to food. Meals that have bright, fresh color is just more appealing to me. This Citrus Roast Chicken with Chimichurri has it's fair share of freshness and color, not to mention bright citrus flavors. It's roast chicken with some Latin flair which was perfect for my recent Brazilian Carnival Dinner. Just when you think you had every kind of roast chicken there is, a new version of tasty flavors comes along...

By taking a simple roast chicken and creating a citrusy rub, you can have yourself a delicious twist to the classic roast chicken meal. The rub for the chicken is key and I loved how the citrus flavors came through and how it paired nicely with the garlic and cilantro. Putting it over the top was the chimichurri, which is served along side or garnished over the chicken. Overall, it's a beautiful blend of color and freshness!


Citrus Roast Chicken with Chimichurri
recipe adapted from Rebuild the Blog

1 1/2 teaspoon mild chili powder
1 1/2 teaspoon paprika
1 teaspoon ground cumin
juice of 1/2 orange
1 teaspoon orange zest
juice of 2 limes or 1/2 lemon
1 teaspoon lime or lemon zest
3-5 minced garlic cloves
1/2 bunch cilantro, finely minced
2-3 tablespoons olive oil
 2 teaspoons salt
1 large roasting chicken


Preheat the oven at 325 degrees.

Mix ingredients except for the chicken and set aside.

Rinse and clean chicken thoroughly; pat dry. Carefully separate the skin from the muscle all over the bird to allow room for the rub to absorb into the bird.

Liberally coat the chicken under its skin all over breasts and thighs with the rub and also coat the inside cavity.

Transfer the coated chicken into a roasting pan, resting on the roasting rack. Roast chicken uncovered in the preheated oven for 55-60 minutes, depending on how large your bird is. Roast until the internal temperature of the bird is 165 degrees and juices run clear.

Remove bird from the oven and cover with foil, allowing it to rest for at least 10-15 minutes. Meanwhile, prepare the chimichurri sauce below, which is served along side of the chicken as a condiment.


Chimichurri
recipe from Food & Wine
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil


In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Serve with grilled steaks and/or chicken and garnish with fresh chopped tomatoes if desired.
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