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Featured Recipes

Roasted Chicken with Chimichurri Sauce

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Ingredients

Yield – 4 servings

Quick Chicken Brine

  • 15 oz water
  • 3 oz kosher salt
  • 1 bunch of your favorite mixed herbs such as: parsley, sage, rosemary, and thyme
  • 4 garlic cloves
  • 1 onion
  • 1 tsp coriander
  • 1 lemon
  • 1 orange
  • 2 fresh bay leaves
  • 2 tsp cracked black pepper 1 cup 51-49® oil
  • 15 oz ice

Roasted Chicken

  • 1 3-4 lb free range chicken Kosher salt, to coat Freshly cracked pepper
  • 2 lemons, halved

Chimichurri Sauce

  • 100 g flat Italian parsley
  • 75 g cilantro
  • 25 g mint
  • 5 g dried oregano
  • 4 cloves garlic, minced
  • 1 shallot finely, minced
  • 1 tsp kosher salt
  • Black pepper
  • 1 pinch red pepper flakes ½ lime, juiced
  • Zest from ½ lime
  • 1 tsp jalapeño, finely minced ¾ cup 51-49® oil
  • 1/3 cup red wine vinegar

Directions

Quick Chicken Brine

Combine all ingredients and bring to boil over high heat in a large stockpot. Remove from the heat and let flavors infuse for 20-30 minutes. Add ice to brine and stir until the ice is dissolved. Pour brine over chicken and let marinate for 3 hours under refrigeration. Pull chicken from brine and completely pat dry. Let the bird sit at room temperature for an hour before roasting, or refrigerate until needed.

Roasted Chicken

Pre-heat your oven to 425°F. Truss the bird so that it roasts uniformly and sprinkle with salt and pepper, inside and outside of the bird. Place the chicken on a rack in the roasting pan and roast for 60-75 minutes until the outside is golden brown and crisp, adding the lemons to the pan for the last 20 minutes. The temperature inside should read 165°F. Let the chicken rest for 15-30 minutes to let juices redistribute before carving.

Chimichurri Sauce 

Pulse the herbs in a food processor until finely chopped. You might need to scrape the sides of the bowl. Transfer herbs to a medium-sized mixing bowl. Whisk in all other ingredients. Reserve until needed.

Plating

Place roasted chicken beside chimichurri sauce and lemon halves. Sprinkle with Maldon salt.