Name: Grilled Lemon Rosemary Roast Chicken with Chimichurri
Prep time: 20 min
Cook time: 55 min
Total time: 435 min
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons red-wine vinegar; ¼ cup finely chopped fresh parsley; 2 cloves garlic (finely chopped or grated); 1 teaspoon dried oregano; ½ teaspoon dried mint; 1/2 teaspoon crushed red pepper flakes; ½ teaspoon kosher salt (plus more to taste); ¼ teaspoon freshly-cracked black pepper; 2.5- pound whole chicken; 3 tablespoons extra-virgin olive oil; Zest and juice of 1 lemon; 2 tablespoons finely chopped fresh rosemary leaves (plus 4 extra sprigs for basting brush); 3 cloves garlic (finely chopped or grated); 2 teaspoons kosher salt; 1.5 teaspoons smoked paprika; ½ teaspoon freshly-cracked black pepper; 1 pound baby potatoes (cut in half); 1 red bell pepper (cut into large pieces); 1 yellow onion (quartered)

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Soak up the flavours of summer with this easy, healthy and delicious Grilled Lemon Rosemary Chicken with Chimichurri. The chicken is marinated in a delicious blend of fresh lemon, rosemary, garlic and spices and then grilled to juicy perfection on the Traeger. Enjoy it with a side of roasted potatoes and peppers and some tangy Chimichurri to bring it all together. It’s a healthy, fresh and high-protein meal that’s perfect for busy weeknights or a weekend BBQ.

Ingredients You Need for the Grilled Lemon Rosemary Chicken

Chicken: I used a whole chicken that I butterflied (AKA spatchcocked) by slicing down one side of the backbone. I call this a half-spatchcock because I like to keep the backbone attached. Not only is it delicious to nibble on, but it will also render some fat down onto the tray of vegetables beneath the bird, giving them even more flavour!
Lemon: For best results, use the zest and juice of a fresh lemon.
Rosemary: As with the lemon, try to use fresh rosemary in the marinade. It imparts a flavour and aroma that you just can’t get from the dried stuff. If, however, you only have dried rosemary, I recommend using half the amount called for and rub it in your hands a bit before adding it to the marinade. This will help release some of the essential oils and aromas.
Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!
Smoked Paprika: This will give the grilled chicken a beautiful colour and delicious smokey flavour. Not all smoked paprika is created equally. I recommend looking for ones that are packed in small metal tins from Spain, such as La Chinata or La Dalia.
Salt & Pepper: For seasoning to taste.
Extra-Virgin Olive Oil: I like the flavour and colour that comes from marinating the chicken in extra-virgin olive oil. You can also substitute avocado oil.
Vegetables: I roasted a combination of baby potatoes, bell peppers and onions to go along with the Lemon Rosemary Chicken.

Marinated chicken with lemon, rosemary, paprika and garlic

potatoes, peppers and onions in a tray before roasting

Ingredients You Need for the Chimichurri

Extra-Virgin Olive Oil: The quality of the EVOO you use will make a significant impact on the overall flavour of your chimichurri so be sure to use one you like. Some EVOOs have a sharper and more peppery flavour profile, which might taste overpowering on its own but will balance the fatty and rich grilled chicken.
Red-Wine Vinegar: I like my chimichurri to be quite punchy so I usually use a ratio of 2 parts EVOO to 1 part vinegar. Just like the olive oil, try to use a good-quality vinegar because it will also make or break the flavour of your chimichurri. You can substitute white wine vinegar, apple cider vinegar or sherry vinegar but avoid sweet vinegars like balsamic here.
Garlic: You can finely chop the garlic by hand or use a rasp grater (AKA zester or microplane) to finely grate the garlic into a paste.
Parsley: For best flavour, use fresh parsley. You don’t really have to measure it – I usually grab a nice handful. Just be sure to finely chop it so that you get an even distribution.
Dried Oregano: In the summertime, I’ll often use fresh oregano because I have it growing in my planter. But for the rest of the year, I make chimichurri with dried oregano.
Dried Mint: Same deal goes for the mint. If I have it growing outside, I’ll use the fresh stuff. Otherwise, I will use dried mint.
Crushed Red Pepper Flakes: Feel free to use as much or as little chile flakes as you like. Obviously, the more you use the spicier the chimichurri will be. But I also think that this sauce is still very delicious and refreshing without the chile flakes if you want to keep things mild.
Salt and Pepper: Be sure to season your chimichurri to taste with salt and pepper.

Substitution Ideas

Chicken: If you don’t want to grill or roast a whole chicken, feel free to substitute individual chicken thighs, drumsticks, or even a breasts. I recommend using bone-in and skin-on chicken pieces for this recipe because it will deliver a juicier and more flavourful finished product.
Steak: This recipe also works really well with flank steak, skirt steak, Denver steak or picanha. I prefer not to marinade more expensive cuts of beef, such as ribeye, but if that’s what you prefer, then go for it!
Vegetables: Feel free to roast any vegetables you have or are in-season. Some other ideas are fennel, carrots, mushrooms, or cabbage. Or, serve the Grilled Lemon Rosemary Chicken with a delicious side salad.

Potatoes, peppers and onions roasted in grilled chicken dripping

Top Tips for Grilling a Whole Chicken

Grilling a whole chicken can be a bit intimidating. If your heat is too high, the outside will burn before the inside has cooked through. If your heat is too low, you won’t develop a delicious crust on the skin. Here are my top tips to ensure your grilled chicken stays juicy, flavourful and perfectly cooked:

Marinate or Brine: Marinating chicken adds flavour and helps keep it moist as it cooks. It can be as simple as tossing the chicken with some olive oil, fresh herbs, spices, salt and pepper. The most important ingredient in the marinade is in fact the salt, which will pull out some of the moisture present in the chicken before drawing it back in through a process of osmosis. As the salty liquids are pulled back in, they carry with them some of the flavours of the marinade.

A similar process occurs when brining chicken in a salty liquid. As the chicken soaks in the saltwater solution, it will pull in moisture, which helps the meat stay juicy while it cooks.

The marinating time depends largely on the ingredients used and thickness of the meat. For example, a highly acidic marinade with lots of citrus or vinegar requires less time than one that has no acid. For best results though, aim for around 6 hours of marinating time or up to overnight if you’re planning ahead.
Preheat the Grill: Preheating the grill to the correct temperature is crucial to ensure a nice sear and prevent the chicken from sticking. It’s also highly recommended to make sure your grill grates are clean. Not only for sanitary reasons, but also because it will help to ensure the chicken doesn’t stick to the grates.

If using a Traeger, preheat the grill to between 475F and 500F for at least 5 minutes before adding the chicken and tray of vegetables. Traeger Grills operate with indirect heat so you need time for the grates to get hot.

If using a gas or charcoal grill, setup a two-zone heat and preheat the hot side to on medium-high to between 425°F and 450F. The reason the heat should be lower on these conventional grills is because they use direct heat and there is more chance of the chicken making contact with the flames.
Use a Thermometer and Monitor Temperature: Chicken can quickly dry out if overcooked past 165F. For best results, use an instant-read meat thermometer or bluetooth MEATER probe to track the internal temperature of your chicken as it cooks. To ensure a perfectly-cooked and juicy centre, grill the chicken breast to 160F and the chicken thigh to around 180F, transfer it to a carving board and tent it with foil, allowing the residual heat to carry over the cooking process an additional 5 degrees F. The reason I like to cook the dark meat to 180F is because the increased temperature allows for more of the collagen to break down, resulting in a more tender and juicier finished product.
Let It Rest: Allowing the chicken to rest after grilling helps the juices redistribute, making the meat more tender and juicy. Transfer the whole chicken to a board and loosely tent it with foil to keep it warm. Let it rest for about 10 minutes before carving and serving.

butterflied chicken on a grill over a tray of potatoes and peppers

Reserve the Marinade!

The marinade for the Grilled Lemon Rosemary Chicken is quite versatile and the perfect way to flavour some vegetables.

To minimize clean up (and waste), try marinating the chicken in the same grill-safe roasting tray you plan to cook the vegetables in. Reserve the marinade after you place the chicken on the grill, add the vegetables to the roasting tray and toss everything to coat.

Then, to soak up even more flavour, position the tray of vegetables underneath the chicken on your grill so that it catches all of the chicken drippings!

Help! I Don’t Have a Grill!

If you don’t have a grill, you have a couple of options for making this Grilled Lemon Rosemary Chicken at home:

Oven with Sheet Pan: Place the butterflied chicken on a sheet pan lined with parchment paper and arrange the vegetables around it in a single layer. Roast everything in a 425F oven for around 45 minutes or until the thickest part of the breast reaches 160F and the potatoes are tender. For extra crispy skin, switch the oven setting to broil for the last 2-3 minutes. Caution: Be sure not to have the parchment paper make contact with the broil element or it can catch fire!
Oven with Wire Rack: Add the vegetables to a deep roasting tray and top it with an oven-safe wire rack. Place the butterflied chicken on the wire rack and roast Roast it in a 425F oven for around 45 minutes or until the thickest part of the breast reaches 160F and the potatoes are tender. For extra crispy skin, switch the oven setting to broil for the last 2-3 minutes.
Air Fryer: You can air fry the chicken and vegetables. The time and temperatures will depend on the model you have so I recommend consulting the owner’s manual.

What is Spatchcocking and Why Should I Do It?

Spatchcocking (or butterflying) a chicken is one of the best techniques for grilling a whole bird. Here are some of the main benefits:

Even Cooking: By removing the backbone and flattening the bird, both the white and dark meat cook more evenly. This prevents the breast from drying out while waiting for the thighs and legs to finish cooking.
Faster Cooking Time: Flattening the chicken reduces its overall thickness, allowing it to cook significantly faster than a traditional whole chicken. It usually takes about 30–45 minutes on the grill versus over an hour unspatchcocked.
More Surface Area for Crisp Skin: With the bird laid flat, more skin is in direct contact with the grill or exposed to heat, resulting in crispier, more evenly browned skin.
Better Flavour Penetration: Spatchcocking exposes more of the meat’s surface area to marinades, rubs, and smoke. That means deeper flavour and better seasoning distribution.
Easier to Carve and Present: Once grilled, a spatchcocked chicken is much easier to carve and break down into individual parts for serving. Most of the separation between joints is more visible and it’s usually as simple as following the lines with a sharp knife to separate them.
Easier to Grill: A flat chicken is more stable on the grill, reducing the chance of uneven heat exposure. It’s also easier to flip than a round, whole bird.

About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

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