Roasted Chicken with Watercress Chimichurri

INGREDIENTS
  • 1 whole chicken, spatchcocked
  • Salt and pepper, to taste
  • 6 oz extra virgin olive oil, divided
  • 2 cloves garlic, peeled
  • ¼ red onion
  • 2 cups watercress
  • Vinegar
DIRECTIONS

For the Roasted Chicken:

  1. Preheat oven to 375°F.
  2. Season both sides of chicken with salt and pepper.
  3. Heat skillet on stove over medium heat with ¼ cup olive oil, and place chicken in skin-side down.
  4. Allow chicken to cook for 3-4 minutes on stove, and then place entire pan in oven for 20 to 25 minutes until chicken is cooked through.
  5. Flip chicken and allow it to rest in pan until time to serve.

For the Watercress Chimichurri:

  1. Combine garlic, onion and remaining olive oil in blender, and blend until slightly chunky.
  2. Add watercress and vinegar, and blend until all watercress is finely chopped.
  3. Season with salt and pepper, and serve on top of Roasted Chicken.
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