Chimichurri Roast Chicken (Paleo, AIP, GAPS, Keto)
Prep time
Cook time
Total time
Serves: 4
  • 1 whole chicken (approximately 1.2 to 1.4kg / 2.4 to 3lbs)
  • 1 cup of finely chopped coriander
  • ½ cup of finely sliced spring onion (white and green parts)
  • 2 medium garlic cloves or 1 large garlic clove, finely minced
  • ½ cup olive oil
  • 1.5 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp pepper
  1. Preheat the oven to 200° C (390° F)
  2. Finely chop the coriander and slice the spring onion, add to a small bowl
  3. Mince the garlic and add to herbs
  4. Add the olive oil, apple cider vinegar, salt and pepper, mix until combined well
  5. Wash and pat dry the whole chicken
  6. Using kitchen scissors, cut along the breast or remove the back bone of the chicken (either way works)
  7. Using the palm of your hands, flatten the chicken as much as possible to even the cooking process
  8. Place the chicken in a cast iron pan or baking tray (I love using my cast iron pan especially with all the yummy crispy saucy bits that end up on the bottom)
  9. Pour the chimichurri sauce and rub over the chicken including the underside
  10. Sprinkle a few generous pinches of salt all over the chicken (this makes the skin super crispy and tasty, don't skip it!)
  11. Place the chicken on the middle rack for 30 to 35 minutes until golden brown and crispy
  12. Serve the chicken with steamed vegetables, a green salad and rice (if you can have some). Make sure you remember to soak up the yummy crispy bits and sauces at the bottom of the pan
Recipe by Intuitive Food Design at