LCBO Food & Drink Spring 2026

SHADES OF SPRING

Chimichurri Roast Chicken with Snap Peas & Bacon

and roast until an instant-read thermometer inserted in thickest part of thigh reaches 160°F (71°C), about 50 minutes. Turn off oven and leave chicken in until thigh temperature rises to 165°F (74°C), 20 to 30 minutes longer. Remove from oven. 5. While chickens are finishing cooking, place bacon in heavy-bottom frying pan over medium-low heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 20 minutes. Scoop off fat and save for another use. 6. While bacon is cooking, bring a medium-size pot of salted water to a boil. Add snap peas. Cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a bowl of ice water. Cool and drain again. Set aside. 7. Remove and discard strings from chickens. Cut each chicken into 8 serving pieces. Transfer to a warmed large serving platter and cover loosely with foil. 8. Place pan with bacon over medium heat. Add butter. When it melts, add snap peas. Toss until warmed through, 2 to 3 minutes. Transfer to serving dish with chicken. Drizzle chicken with more chimichurri and serve rest on side.

Bursting with herbs, garlic and just enough chili heat, vibrant chimichurri sauce both dresses and accessorizes a pair of juicy roast chickens. On the side are crisp, sweet snap peas and smoky bacon, which round out this superb spring feast. 2 cups (500 mL) packed flat-leaf parsley leaves 1 cup (250 mL) packed cilantro leaves 1/3 cup (80 mL) packed fresh oregano leaves 1/4 cup (60 mL) sliced garlic, about 6 cloves 1 medium-size shallot, roughly chopped 1 medium-size jalapeño, roughly chopped 1/2 cup (125 mL) red wine vinegar 1 cup (250 mL) extra virgin olive oil Kosher salt and freshly ground pepper to taste 2 whole chickens, about 3 lbs (1.36 kg) each 6 slices thick-cut bacon, cut against grain into 1/4-inch (5-mm) pieces 1 lb (455 g) snap peas, trimmed, strings removed 2 tbsp (30 mL) unsalted butter 1. For the chimichurri, place parsley, cilantro, oregano, garlic, shallot, jalapeño, red wine vinegar, olive oil, salt and pepper in a blender and purée until almost smooth, 30 to 45 seconds. Transfer to an airtight container. Refrigerate until ready to use, up to 1 day. 2. The night before cooking, season chickens inside and out with salt and pepper then rub all over with 1 cup (250 mL) chimichurri. Cover and refrigerate overnight.

Serves 6 to 8

WHAT TO SERVE Creekside Chardonnay Sur Lie VQA LCBO 49884, $15.95

Chardonnay is a classic match for roast chicken; when aged on its yeasty lees, the wine becomes richer and more complex without the need for oak.

3. Preheat oven to 450°F (232°C).

4. Line a heavy-duty baking tray with foil and place a wire rack overtop. Place chickens on rack

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———————— SPRING 2026