Roast half chicken with barbecue chimichurri. Photograph: Harry Weir Sat Aug 01 2026 - 04:51Serves: 2Course: DinnerCooking Time: 35 minsPrep Time: 15 minsIngredientsFor the chicken rub:1 tbs smoked paprika1 tsp onion powder1 tsp garlic powder1 tsp sea salt1 tsp ground black pepper1 tsp dried thyme1 tsp dried parsley2 tbs olive oil1 half chicken, bone inFor the charred chimichurri:8 Padrón peppers3 spring onions, root removed2 green chillis1 head garlic1 tbs olive oilSea salt 1 avocadoJuice and zest of 1 limeHandful fresh coriander, plus extra for garnishHandful fresh mint, plus extra for garnish1 tbs capers1 tbs olive oilSea saltPreheat the oven to 200 degrees and get your barbecue to a high heat. Place the dry ingredients for the spice rub into a small bowl and stir to combine. Then stir in the olive oil. Place the half chicken on an oven tray, skin side up, and spoon on the spice rub, spreading out evenly to coat and cover the skin of the chicken.Place the tray in the oven and cook for 35 minutes at 200 degrees. Then, remove from the oven and finish on the barbecue for five minutes to get nicely charred. Allow to rest for five minutes.When the chicken goes into the oven, make the charred chimichurri. Put the Padrón peppers, spring onions, chillies and garlic into a bowl and season with olive oil and sea salt to coat evenly. Place the veg on to a hot barbecue and cook for five minutes until nicely charred. Remove the veg from the barbecue, place on a plate, and cover with cling film so the veg softens in the residual heat. Leave to chill for 30 minutes.To finish the chimichurri, squeeze out the garlic pulp from the garlic head and add to a blender along with the rest of the softened, charred veg, the flesh from one avocado, lime juice, lime zest, coriander, mint, capers and oil. Season with salt and blend to a paste.To finish, spoon the charred chimichurri on to a serving plate and spread with the back of a spoon. Cut the charred spiced chicken into portions and place on top of the charred chimichurri. Garnish with some extra herbs.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.