Roast chicken w/ Montreal rub and chimichurri

AY, THERE’S THE RUB:

2 tbsp sea salt

1 tbsp black pepper

2 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder (cayenne if you want to go nuts)

1 tbsp ground coriander

1 tbsp dill

1 tsp mustard powder (note: TEASPOON)

CHIMICHURRI:

1 shallot, minced or finely diced

1 chili of your choosing (minced or finely diced)

3 garlic cloves, minced or finely diced

2 tbsp vinegar (your choice, I like champagne or Prosecco)

salt, to taste

1 huge bunch of flat leaf (Italian) parsley, most stems removed and finely chopped

2 tbsp finally chopped fresh oregano

1/2 cup or more EVOO

Whisk everything together. Get creative with the herbs. Keep in mind: the longer you let it mingle, the greater the flavor

AS FOR THE BIRD:

Preheat oven to 425

Give a good 3-5 lb chicken a wash with 1-2 egg yolks. Cover with Montreal rub. Stuff with sliced lemon, onion (or fennel), garlic, thyme, salt and pepper. Truss as needed. Roast for 1.5-2 hours, checking often after the 1 hour mark (you’re looking for a 165 internal temp).

Worth noting: you don’t need to use all of the rub and chimichurri for this. Save the leftovers for future culinary adventures!