Brined Roast Chicken with Chimichurri | The Jewish Week | Food & Wine

Brined Roast Chicken with Chimichurri

Brined Roast Chicken with Chimichurri

Amanda Ruben's Brined Roast Chicken with Chimichurri / Elisa Watson

Serves 4–6

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After being surrounded by food all week, when Friday night comes I crave the simplicity of a well-roasted chicken. It’s also one of the only meals my whole family will happily eat. Make sure you start the recipe a day ahead to brine the chicken – brining adds flavor and keeps the meat tender and juicy. As kosher chickens have already been soaked in salty water as part of the kashrut process, I wouldn’t recommend brining them for fear they may become too salty. Chimichurri is an Argentinian condiment designed to be eaten with grilled meat, but is also great on roast chicken and fish.


1 x 1.5 kg (3 lb 5 oz) whole chicken

100 ml (3 ½ fl oz) extra-virgin olive oil

2 teaspoons sweet paprika

pinch of salt

½ lemon

1 garlic bulb, cut in half

½ bunch flat-leaf (Italian) parsley

5 thyme sprigs

Brining solution:

1 rosemary sprig

5 thyme sprigs

2 bay leaves

1 teaspoon fennel seeds

2 teaspoons whole black peppercorns

1 long red chilli, split lengthways

150 g (5 ½ oz) rock salt


1 large French shallot, about 65 g (2 ¼ oz), finely diced

1 green chilli, finely diced

20 g (3/4 oz/ 2/3 cup) coriander (cilantro) leaves, finely shredded

3 tablespoons finely shredded oregano

10 g (1/4 oz/1/2 cup) mint

3 tablespoons red wine vinegar

90 ml (3 fl oz) extra-virgin olive oil

¼ teaspoon salt


To make the brining solution, combine all the ingredients with 2 litres (68 fl oz/8 cups) water in a stockpot and bring to the boil. Simmer until the salt has dissolved.

Remove from the heat and leave to cool completely. Add the chicken to the brine, cover and refrigerate overnight.

Preheat the oven to 220ºC (430ºF).

To cook the chicken, remove it from the brine and pat dry with paper towel. Rub it all over with the oil, sweet paprika and salt, and leave to rest for 30 minutes at room temperature before roasting.

Stuff the chicken cavity with the lemon, parsley, thyme and half the garlic bulb.

Place the stuffed chicken on a wire rack in a roasting tray and put in the oven for 50 minutes. Turn the chicken over and continue roasting for 15 minutes.

To make the chimichurri, combine all the ingredients in a food processor or blender and pulse to a coarse texture. Transfer to a small serving bowl.

Remove the chicken from the oven and place on a platter. Spoon over the chimichurri, and serve with the creamed corn and greens on the side.

Recipes excerpted with permission from Feasting: A New Take On Jewish Cooking by Amanda Ruben, published by Hardie Grant Books March 2018.