Oh hello! How you doin’? Enjoying the first days of spring?! I hope so! Over here in the north pole, we finally got a bit of sunshine (about 1 hour, but hey, that’s a start). Although it is officially the start of a new season, let’s be honest, we all still want to indulge a little bit in comfort food.
Today I am sharing with you a recipe that’s definitely comforting and super tasty. Inspired by the city of Austin, I bring you: beer roasted chicken with chipotle chimichurri! Y’all ready for this?
As we know, Texas is the center of all things Tex-Mex; a hybrid of Mexican and American cuisine. In reality, Tex-Mex food doesn’t have the best reputation, but trust me, there are plenty of delicious recipes that don’t involve 20 pounds of sour cream on a deep fried bean taco. Want proof? Just look at this chickeny chicken!
The recipe was inspired by Tex-Mex spices and the classic beer can chicken (which you usually cook over a grill with a can stuck up the chicken’s bum). This version can be done at home in the oven and I think it’s even better as it yields the tastiest chicken sauce from all the juices dripping onto the tray.
We are keeping it simple here, and we are only adding red pearl onions, lots of garlic, some thyme, and lemons with a side of broccolini. You can do your own version and add potatoes or any other veggies. Ok, let’s cook some chicken!
Beer Roasted Chicken with Chipotle Chimichurri
Makes 1 chicken (2.5 ish lb ish chicken)
1 small whole chicken (2.5 to 3lbs)
½ lb red pearl onions (you can sub for regular red onions or regular pearl onions)
1 whole head of garlic
1 bunch of fresh thyme
1 head of broccolini
For the rub
1 can of beer (I used an apricot lager, which is slightly sweet and fruity, it was delicious)
¼ cup bbq sauce
1 teaspoon chipotle powder
2 teaspoons chile seco paste (if you can’t find this, sub for sambal oelek)
1 teaspoon salt
1 teaspoon freshly cracked pepper
2 teaspoons dry oregano
For the chimichurri
1 cup fresh parsley loosely packed
¼ cup fresh cilantro loosely packed
1 chipotle chile in adobo sauce
1 teaspoon ground coriander
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
Salt and pepper to season
1. Preheat the oven to 350°F
2. Cut the pearl onions in half and place them in a large roasting pan. Cut the whole head of garlic in half, place one half in the tray and save the other half. Add the bunch of fresh thyme and the broccoli. Drizzle everything with olive oil, season with salt and pepper and toss. Set aside.
3. Grab the chicken, give it a quick rinse in the sink, pat it dry, and place it on top of the seasoned onions. Cut the lemons in quarters and stuff them inside the chicken, stuff the other half of garlic and, if you want, add extra thyme. Tie up the chicken legs using kitchen twine so that they don’t go all floppy on you. Tuck under the wings so they don’t burn.
4. In a small bowl, combine all of the rub ingredients except for the beer. Open the beer and add about ¼ cup to the rub mix and save the rest (don’t drink it!). Pour the rub over the chicken and use a brush to glaze it all over the bird. Season with extra salt and pepper. Pour the rest of the beer can around the chicken (on the veggies).
5. Place a loose piece of aluminum foil on top of the chicken and roast in the oven for approx 30 min. After this time, remove the foil and cook for an additional 12-15 min, until the skin starts to get crispy and golden brown. To test the chicken for doneness, cut the leg off and the juices should run clear with no blood (or use a thermometer if you’re picky). Take the chicken out of the oven, cover again with aluminum, and let it rest for 10 min.
6. While the chicken rests, place all of the chimichurri ingredients in a food processor and pulse until it looks like a pesto. Taste for seasoning.
Cut the chicken while it’s warm and serve with some of the roasted veggies. Scoop the juice in the pan all over the cut chicken and top with a generous amount of the chimichurri.
Hope you enjoy this recipe!