Roast Chicken with Chimichurri

I recently made my very first roast chicken and now that its done (and it turned out so well!) it's almost embarrassing to admit that this was my first time.  Cooking a full bird always seemed so daunting!  But it turns out that it's really quite easy.

When I received a gorgeous dinner platter from Sheena Thompson of Thompson Wheel Works, I knew I had to try the Spiced Roast Chicken with Orange-Cilantro Chimichurri recipe that I had just come across on the Canadian Living website.

I've adapted the recipe slightly to account for the ingredients that I had on hand and the amount of cooking time it took in my oven.

I also want to give a shout-out to Salt Spring Sea Salt.  I picked up this delicious surprise from the bakery at 13th Street Winery in Niagara-On-The-Lake.  The salt is hand harvested on Salt Spring Island, BC and it is incredibly delicious.  I topped the chicken with the beautiful, large salt crystals.


Orange-Cilantro Chimichurri:
• 1/2 cup extra-virgin olive oil
• 1 clove garlic minced
• 1/2 cup chopped fresh cilantro
• 1/3 cup each chopped fresh oregano and fresh parsley
• 1/2 teaspoon grated orange zest
• 3 tablespoons orange juice
• 2 tablespoons lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper


Roast Chicken:

• 1 whole chicken (about 1.5 kg)
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon each pepper and turmeric
• 1/4 teaspoon each ground allspice and ground clove
• quarter orange
• quarter lemon


  1. Preheat oven to 400°F
  2. Brush chicken with olive oil and sprinkle with salt.
  3. Mix together pepper, turmeric, allspice and cloves.
  4. Rub the spices all over the chicken.
  5. Place orange and lemon in cavity.
  6. Place chicken, breast side up, on greased rack in roasting pan.
  7. Roast chicken, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F, about 1.5 hrs.
  8. Let rest for 10 minutes; discard orange and lemon.
  9. While chicken is resting, make the chimichurri.
  10. In a bowl, stir together oil with garlic.
  11. Stir in cilantro, oregano, parsley, orange zest, orange juice, lime juice, salt and pepper (feel free to make ahead and refrigerate in an airtight container for up to 24hrs).
  12. Carve chicken and enjoy!  Serve with orange-cilantro chimichurri.
March 21, 2021 — Rhiane Heslop