Black Garlic Chimichurri & Farm Salad

Name: Black Garlic Chimichurri & Farm Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Barbeque Bests
Ingredients: 1 Whole Lilydale Free Range Chicken (about 1.7 kg); 6 thick spring onions; 1 bunch English spinach; 1 bunch broccolini; 1 bunch snake beans; 2 tbsp white balsamic vinegar, or white wine vinegar salt and black pepper, to season; Â¾ cup olive oil; 1 tsp crushed chili (optional); 2 tbsp white balsamic vinegar, or white wine vinegar salt and black pepper, to taste; Â½ cup extra virgin olive oil; 1 tsp dried oregano; 2 cloves fresh garlic, roughly chopped; 6 cloves black garlic, roughly chopped; 1 cup firmly packed fresh flat-leaf parsley; Small serving bowl for chimichurri; Serving platter for chicken; Large wooden cutting board; Medium bowl for mixing chimichurri; Large bowl (for marinating chicken); A few tablespoons; Tongs; Large cutting board; Chefâs knife; Kitchen scissors; Barbecue (preferably with hood) â Weber Q or similar

15 mins Prep

20 mins Cook

4 Serves

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1 Whole Lilydale Free Range Chicken (about 1.7 kg)
6 thick spring onions
1 bunch English spinach
1 bunch broccolini
1 bunch snake beans
2 tbsp white balsamic vinegar, or white wine vinegar salt and black pepper, to season
¾ cup olive oil

Black Garlic Chimichurri

1 tsp crushed chili (optional)
2 tbsp white balsamic vinegar, or white wine vinegar salt and black pepper, to taste
½ cup extra virgin olive oil
1 tsp dried oregano
2 cloves fresh garlic, roughly chopped
6 cloves black garlic, roughly chopped
1 cup firmly packed fresh flat-leaf parsley

Equipment List

Small serving bowl for chimichurri
Serving platter for chicken
Large wooden cutting board
Medium bowl for mixing chimichurri
Large bowl (for marinating chicken)
A few tablespoons
Tongs
Large cutting board
Chef’s knife
Kitchen scissors
Barbecue (preferably with hood) – Weber Q or similar

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Using kitchen scissors, cut the backbone out of the chicken and place in a large bowl. Season well with salt and black pepper and pour over half the olive oil and the vinegar, rubbing all over the chicken. Set aside for about 1 hour.
For the black garlic chimichurri, combine all the ingredients in a bowl and stir to combine.Heat a hooded barbecue grill over medium heat. Grill the chicken skin down for 20 minutes (lid down at approximately 160C), and then skin up for a further 20 minutes. Alternatively, roast in the oven at 200C fan for 40 minutes. Rest the chicken for 15 minutes.
While the chicken is resting, heat the barbecue grill over high heat. Drizzle the vegetables with oil and season well with salt. Grill separately in bunches until cooked to your liking.
Serve the chicken on the greens with the chimichurri on the side.