Brined roast chicken with chimichurri

Brined roast chicken with chimichurri

Elisa Watson

After being surrounded by food all week, when Friday night comes I crave the simplicity of a well-roasted chicken. It’s also one of the only meals my whole family will happily eat. Make sure you start the recipe a day ahead to brine the chicken – brining adds flavour and keeps the meat tender and juicy. As kosher chickens have already been soaked in salty water as part of the kashrut process, I wouldn’t recommend brining them for fear they may become too salty. Chimichurri is an Argentinian condiment designed to be eaten with grilled meat, but is also great on roast chicken and fish.


Quantity Ingredient
1 x 1.5kg whole chicken
100ml extra-virgin olive oil
2 teaspoons sweet paprika
1/2 lemon
1 garlic bulb, cut in half
1/2 bunch flat-leaf (italian parsley)
5 thyme sprigs
Creamed corn (no cream)
Greens with chilli and garlic

Brining solution

Quantity Ingredient
1 rosemary sprig
5 thyme sprigs
2 bay leaves
1 teaspoon fennel seeds
2 teaspoons whole black peppercorns
1 long red chilli, split lengthways
150g rock salt


Quantity Ingredient
1 large french shallot, about 65g, finely diced
1 green chilli, finely diced
20g coriander, leaves, finely shredded
3 tablespoons oregano, finely shredded
10g mint
3 tablespoons red wine vinegar
90ml extra-virgin olive oil
1/4 teaspoon salt


  1. To make the brining solution, combine all the ingredients with 2 litres water in a stockpot and bring to the boil. Simmer until the salt has dissolved.
  2. Remove from the heat and leave to cool completely. Add the chicken to the brine, cover and refrigerate overnight.
  3. Preheat the oven to 220°C.
  4. To cook the chicken, remove it from the brine and pat dry with paper towel. Rub it all over with the oil, sweet paprika and salt, and leave to rest for 30 minutes at room temperature before roasting.
  5. Stuff the chicken cavity with the lemon, parsley, thyme and half the garlic bulb.
  6. Place the stuffed chicken on a wire rack in a roasting tray and put in the oven for 50 minutes. Turn the chicken over and continue roasting for 15 minutes.
  7. To make the chimichurri, combine all the ingredients in a food processor or blender and pulse to a coarse texture. Transfer to a small serving bowl.
  8. Remove the chicken from the oven and place on a platter. Spoon over the chimichurri, and serve with the creamed corn and greens on the side.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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