Garlic Roast Bird w/ Charred Lemon Chimi + Charred Onions
- 1 Chicken, Spatchcocked
- 4-6 Tablespoons smoked garlic compound butter (salted butter, minced garlic, parsley, salt)
- 1/2 cup olive oil
- Lemon zest
- Dried thyme, parsley + oregano
- Crushed red pepper
- Salt
- 6 cloves garlic, whole
- 2 lemon, cut into sliced
- 2 red onions, quartered
CHIMI
- Roasted garlic
- 1/4 cup charred red onion
- 1/2 cup fresh parsley, minced
- 1/3 cup fresh oregano, minced
- 1/3 cup fresh basil, minced
- 1/4 cup fresh mint, minced
- 1 tsp red pepper flakes
- 2 tbsp sherry vinegar
- 1/2 cup olive oil
- 2 tbsp charred lemon
- Salt + pepper
- Preheat Traeger to 450. Season chicken with salt and pepper. Lift the skin of the chicken, place 1-2 tsp of compound butter under the skin. Whisk olive oil, lemon zest, dried herbs, crushed red pepper a salt. Arrange the bird, cut side down, on center of baking sheet. Spread garlic cloves, lemon slices and red onions around.
- Cook for 20 minutes. Remove garlic, lemon and red onion once charred. Allow bird to complete cooking until internal temp reaches 165°F (about 40-60 mins total depending on size).
- To make the charred lemon chimichurri, finely mince charred garlic and 1 red onion quarter from the roasted tray. In a medium bowl combine the minced fresh herbs, charred garlic and red onion, red pepper flakes, sherry vinegar and olive oil. Squeeze 2 tbsp of charred lemon juice into the bowl. Whisk until well combined. Taste and season with salt and pepper as needed.
- Remove the chicken from the Traeger, allow to rest for 5-7 minutes before slicing. Serve the chicken over a bed of rice, topped with charred lemon chimi and a side of charred red onions.