Price Chopper Gatherings Gatherings Spring 2018 | Page 43

SPRING 2018 | Spring Chickens | 41
BEER Roasted Chicken
with Chipotle Chimichurri
INGREDIENTS
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• One 21/2-3 lb whole chicken
1 red onion, quartered
1 whole head of garlic
1 bunch of fresh thyme
2 lemons, quartered
1 head of broccolini
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• ¼ cup barbecue sauce
1 tsp chipotle powder
2 tsp sambal oelek
1 tsp salt
1 tsp freshly cracked pepper
2 tsp dry oregano
1 can of beer
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• 1 cup fresh parsley, loosely packed
¼ cup fresh cilantro, loosely packed
1 chipotle chile in adobo sauce
1 tsp ground coriander
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
Kosher salt and freshly ground black
pepper, to taste
Rub
Chimichurri
DIRECTIONS
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Preheat the oven to 350°F.
Place the red onion in a Dutch oven. Cut the whole head of garlic in half, place one half in the
Dutch oven and save the other half. Add the bunch of fresh thyme and the broccolini. Drizzle
everything with olive oil, season with salt and pepper and toss. Set aside.
Pat the chicken dry and place it on top of the seasoned onions and broccolini. Stuff the
lemons, the other half of the garlic and, if you want, extra thyme inside the cavity of the
chicken. Tie up the chicken legs using kitchen twine. Tuck under the wings so they don’t burn.
In a small bowl, combine all of the rub ingredients except for the beer. Open the beer and
add about ¼ cup to the rub mix and save the rest. Pour the rub over the chicken and use a
brush to glaze it all over the bird. Season with extra salt and pepper. Pour the rest of the beer
can around the chicken (on the veggies).
Place a loose piece of aluminum foil on top of the chicken and roast in the oven for approx 30
min. After this time, remove the foil and cook for an additional 12-15 min, until the skin starts
to get crispy and golden brown. Take the chicken out of the oven, cover again with aluminum,
and let it rest for 10 minutes.
While the chicken rests, place all of the chimichurri ingredients in a food processor and pulse
until it looks like a pesto. Taste for seasoning.
Cut the chicken while it’s warm and serve with some of the roasted veggies. Scoop the juice in
the pan all over the cut chicken and top with a generous amount of the chimichurri.