Spiced Roast Chicken with Orange-Cilantro Chimichurri Spiced Roast Chicken with Orange-Cilantro Chimichurri

Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: James Tse

Roast chicken is so reliable and satisfying that it keeps making its way onto our tables night after night. This spiced version, served with a citrusy, herbaceous chimichurri, is an update on the classic. Make the chimichurri the day before, if you wish, and add any leftovers to potato salad, grilled meats or fish.

  • Prep time 15 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 6 servings


Orange-Cilantro Chimichurri:
Spiced Roast Chicken:


Spiced Roast Chicken: Pat chicken dry with paper towel. Brush all over with oil; sprinkle with salt.

Stir together pepper, turmeric, allspice and cloves; rub all over chicken. Place orange and lemon in cavity. Place chicken, breast side up, on greased rack in roasting pan.

Roast in 400°F (200°C) oven, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 1 hour. Let rest for 10 minutes; discard orange and lemon. Carve chicken into portions.

Orange-Cilantro Chimichurri: While chicken is resting, in bowl, stir oil with garlic. Stir in cilantro, oregano, parsley, orange zest, orange juice, lime juice, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Serve with chicken.

Nutritional facts per each of 6 servings: about

  • Fibre 1 g
  • Sodium 389 mg
  • Sugars 1 g
  • Protein 61 g
  • Calories 658.0
  • Total fat 44 g
  • Potassium 792 mg
  • Cholesterol 221 mg
  • Saturated fat 9 g
  • Total carbohydrate 3 g


  • Iron 23.0
  • Folate 13.0
  • Calcium 5.0
  • Vitamin A 14.0
  • Vitamin C 18.0
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Lunch & Dinner

Spiced Roast Chicken with Orange-Cilantro Chimichurri