Roasted Chicken with Chimichurri and Pan Con Tomate

Ingredients

• Organic whole chicken.

• Olive Oil

• Parsley

• Cilantro

• Scallions

• Lemon

• Garlic

• Olive Oil

• Chilli

• Baguette with sesame seeds

• Garlic

• Tomato

Prep the chimichurri

1. rough chop the parsley and cilantro. Add to a bowl

2. Finely slice the chili and scallions. Add to a bowl.

3. Crush the garlic with the back of a knife, then finely chop. Add to the bowl

4. Roll the garlic around in your counter top with the heel of yr hand (this will make it easier to juice). Then cut in half, and squeeze through yr fingers (to stop the seeds) into the bowl.

5. Add some S+P and Olive oil to JUST cover. Cover and fridge

Prep the chicken

1. Heat the oven to 450.

2. Spatchcock the chicken. Get a SUPER sharp Knife, and cut out the backbone. Add a small cut to the insight of te iunner breast bone and flatten out.

3. Season with salt and pepper (inside and out) then drizzle with olive oil.

4. Throw it in the oven, and lower heat to 350.

5. Cook for 50 mins or so until juices run clear.

Make the Pan Con Tomate

1. Slice the baguette and toast it in the oven

2. Pull it out, and riub each piece of bread with a piece of garlic.

3. Rub some ripe as helll tomatoes into each slice

Pull it all together

1. Pull the chicken outta the oven and rest

2. Pull the chimichurri outta the oven and sit on the oven to warm a little
   Segment the chicken - You want wings, drums, thighs and breasts (cut into 3)

3. Serve on a big platter (or two) - Chicken, Pan con Tomate and a bowl of the herby good sauce