Guys, we need to talk about the person in my apartment block that’s learning the clarinet. One, adults shouldn’t learn new instruments. You had your time in primary school to fail musically, it’s not a hobby that needs to be picked up as an adult. Try something like tennis or baking. Much less irritating for the people living near you. Two, the clarinet? really? That’s still a thing? Guitar I can maybe understand. Let’s keep the wind instruments alone so we can all eat our insanely good Mothers Day lunch in peace. Plzzz.
Argentinian Roast Chicken with Chimmichurri Sauce
Start this recipe the day before
Ingredients
1-1.5kg whole chicken
Marinade:
1/3 cup oil
1/4 cup white wine vinegar
4 cloves of garlic, crushed
1tbs each paprika, chilli powder & curry powder
1tsp salt
Chimmichurri dressing recipe to serve
Method
Wash your chicken then dab dry with paper towels and place on a roasting tray that’ll fit in your fridge. In a bowl, stir all the marinade ingredients together then rub generously over the chicken. Cover with foil then pop in the fridge to marinade over night. If you really can’t wait that long give it 3-4 hours at the very minimum.
Turn your oven on to 150. Line your baking tray with baking paper and place your chicken – breast side down- on the tray. Once your oven has reached temperature, start roasting your chicken. If you have a meat thermometer, your chicken is perfection at 75degrees. If not, after 60 minutes pierce the chicken and if the juice that comes out runs clear, it’s ready.
While the chook’s in the oven, make your Chimmi.
To serve, cut up the chicken however you want and top with the green goodness that is an Argentinian favourite.
