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Roast chimmichurri spatchcock chicken traybake

Roast Chimmichurri Spatchcock Chicken Traybake

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

This roast chimichurri spatchcock chicken traybake is easy to put together and guaranteed to be a family favourite. Looking for more savoury traybake recipes? We’ve got you covered.

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  • 1 organic chicken (approx.1.4kg)
  • 145ml olive oil
  • 500g baby potatoes, cut into 1cm slices
  • 3 peppers, deseeded and cut into strips
  • 2 courgettes, cut into batons
  • 1 garlic bulb, halved crosswise
  • 20g flat-leaf parsley, finely chopped
  • 1 tbsp dried oregano
  • 1 large red chilli, finely chopped
  • 3 garlic cloves, finely grated
  • 1 lemon, juiced


Step 1

Preheat oven to 210°C/190°C fan/gas 6-7 and line two roasting tins with baking paper.

Step 2

Turn the chicken breast-side down and use a sharp pair of scissors to cut along either side of the spine to remove it. Turn the chicken over and pull out the legs. Press down on the breast with the ball of your hand to flatten the chicken, then place it in one of the roasting tins. Drizzle with 1 tbsp oil and season generously with salt and pepper.

Step 3

Place the vegetables and garlic into the second tin and drizzle with 2 tbsp oil. Season to taste and toss to coat. Put both trays in the oven, with the chicken on the top shelf.

Step 4

Roast for 30 mins, then remove the veg tray to give the vegetables a toss. Return to the oven and cook everything for another 30 mins.

Step 5

Meanwhile, use a balloon whisk to mix together the remaining 100ml olive oil, parsley, oregano, chilli, garlic and lemon juice for the chimichurri.

Step 6

To serve, cut the chicken into four portions and dish up alongside the roasted veg and chimichurri.

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