Adobo Roast Chicken with Chimichurri Sauce

Adobo Chicken with Chimichurri Sauce

Chicken is an amazingly versatile meat to cook and this adobo chicken is just enough out of the ordinary to spice up a Sunday roast or dinner with friends.

Using a whole free range chook will give you the best flavour, and is much cheaper than buying pre-cut pieces. Dismantling a chicken can be intimidating at first, but there’s a heap of YouTube videos that will show you how to do it.

This adobo spice mix is a traditional Mexican meat rub that can be used on all sorts of meat. Paired with the chimichurri sauce and brown rice, you’ve got a complete meal that’s sure to delight. Ole!

Adobo Chicken with Chimichurri Sauce

Adobo Chicken
  • 2 teaspoons sea salt
  • 2 teaspoons paprika
  • 2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 2 tablespoons coconut oil, melted
  • 1.2kg whole chicken, divided into 8 pieces
  • 1 lemon
Chimichurri Sauce
  • 1/2 bunch flat leaf parsley
  • 3 cloves garlic
  • 1/4 cup avocado oil
  • 2 tablespoons apple cider vinegar
  • 1/4 red onion
  • 2 teaspoons lemon juice
  • sea salt and black pepper


Preheat the oven to 220 degrees celcius. Combine the first six ingredients in a bowl then toss through the chicken. Place the coconut oil into a baking pan and then add the chicken.

Place the chicken in the oven and roast for 20-30 minutes until cooked through.

Meanwhile, make the chimichurri sauce. Add all the ingredients, except the salt and pepper, in a small food processor, adding slightly more avocado oil to make a wetter sauce. Place in a bowl and season to taste.

Remove the chicken from the oven and allow to rest under foil for 10 minutes. Place on a plate with a spoonful of chimichurri sauce and a squeeze of lemon. Accompany with brown rice and steamed veges.