Entree: Brazil – Rio Grande do Sul – Galeto al Primo Canto (Roasted young spatchcocked chicken seasoned in Brazilian gaucho style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 4 hrs 30 min

Total 5 hrs 25 min

Ingredients

- 1 whole young chicken (galeto), spatchcocked, approx. 3 lb (1.4 kg)
- 1/3 cup (80 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice
- 3 tbsp (45 ml) white wine or dry cachaça (optional for regional flavor)
- 6 cloves garlic, crushed
- 2 tsp (10 ml) smoked paprika
- 1 tbsp (15 ml) dried oregano
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 bay leaves, crushed
- 2 tbsp (30 g) unsalted butter, softened
- 1 lemon, cut into wedges (for serving)
- For chimichurri:
  - 1 cup (240 ml) firmly packed flat-leaf parsley, finely chopped
  - 1/4 cup (60 ml) fresh oregano, finely chopped or 1 tbsp (15 ml) dried oregano
  - 3 tbsp (45 ml) red wine vinegar
  - 1/2 cup (120 ml) olive oil
  - 2 cloves garlic, minced
  - 1/2 tsp (2.5 ml) crushed red pepper flakes
  - 1/2 tsp (2.5 ml) kosher salt
  - 1/4 tsp (1.25 ml) black pepper
- Optional sides: polenta, roasted potatoes, or rice as desired

Instructions

1. In a bowl combine olive oil, lemon juice, white wine or cachaça (if using), crushed garlic, smoked paprika, oregano, salt, pepper, and crushed bay leaves to make the marinade.
2. Place the spatchcocked chicken in a shallow dish or resealable bag and pour marinade over chicken, massaging under the skin and over all surfaces. Cover and refrigerate for at least 4 hours and up to 12 hours for best flavor.
3. Remove chicken from refrigerator 30 minutes before roasting to come toward room temperature. Preheat oven to 425°F (220°C). Position a rack in a roasting pan.
4. Pat chicken dry with paper towels. Rub softened butter under and over the skin to promote browning. Place chicken skin-side up on the rack in the roasting pan.
5. Roast in the preheated oven for 45–55 minutes, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh and the skin is golden and crisp. If the skin browns too quickly, tent loosely with foil.
6. While the chicken roasts, make chimichurri: combine chopped parsley, oregano, red wine vinegar, olive oil, minced garlic, red pepper flakes, salt, and pepper in a bowl. Stir and let sit at room temperature to meld.
7. Remove chicken from oven and let rest 10 minutes before carving to retain juices. Carve into portions and spoon chimichurri over or serve on the side with lemon wedges and chosen sides.
8. Serve hot. Leftover chicken is excellent shredded into rice or warmed and served with fresh salad.