Roasted Half-chicken With A Cuban Chimichurri Sauce Recipe
Slow roasted chicken served over a potato hash with onions, mildest Amazon peppers and Panama-style chorizo sausage. Braced with steamed French green beans, fresh chimichurri verde, topped with roasted corn.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Roasted Half-Chicken
For Potato Hash
For Chimichurri Sauce
For Steamed French Green Beans
For Roasted Corn
Method
Roast the Half-Chicken
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Chicken
In a small bowl, mix olive oil, minced garlic, paprika, cumin, salt, black pepper, and lemon juice. Rub this mixture all over the chicken halves, ensuring it's well-coated.
- 3
Roast the Chicken
Place the seasoned chicken halves in a roasting pan, skin side up. Roast in the preheated oven for about 1 hour or until the internal temperature reaches 165°F (75°C).
Prepare the Potato Hash
- 4
Cook the Chorizo
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced chorizo and cook until it's browned, about 5-7 minutes. Remove and set aside.
- 5
- 6
Combine Ingredients
Add the cooked chorizo back into the skillet and mix until well combined. Cook for an additional 5 minutes.
Make the Chimichurri Sauce
- 7
Combine Ingredients
In a bowl, mix together chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper until well blended.
Steam the French Green Beans
- 8
Steam the Beans
Bring a pot of water to a boil and place the trimmed French green beans in a steamer basket over the boiling water. Steam for about 5-7 minutes until tender but still bright green.
- 9
Season
Drizzle with olive oil and sprinkle with salt to taste before serving.
