Black Garlic Chimichurri & Farm Salad | Lilydale Free Range

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
• ¾ cup olive oil
• 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
• 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