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Butterflied Portuguese chicken with lemon mayonnaise
Butterflied Portuguese chicken with lemon mayonnaise
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Prep Time:
25 minutes
Cook Time:
95 minutes
Total Time:
120 minutes
Finger-licking Portuguese chicken with zesty lemon mayonnaise is sure to elevate your evening.
Ingredients:
  • 2.40 gm salt
  • 2 tsp red wine vinegar
  • 9.20 gm olive oil
  • 5 long red chillies
  • 4 garlic cloves
  • 40.00 ml oregano leaves
  • 5.00 gm smoked paprika
  • 2.4kg Extra Large Whole Chicken
  • 600g pkt frozen Bird’s Eye Deli Rosemary & Sea Salt Seasoned Chips
  • 150g mayonnaise
  • 21.00 gm lemon juice
  • Lemon wedges, to serve
  • Oregano leaves, extra, to serve
Instructions:
  • Preheat your oven to 180C and prepare a large shallow baking dish by lining it with baking paper.
  • In a small frying pan, warm the oil over medium-high heat. Cook the chillies and garlic for 2 minutes until the chillies begin to blister. Transfer the mixture to a mini food processor. Add in oregano, paprika, extra oil, vinegar, and salt. Blend the ingredients until smooth. Set aside 1/2 cup of the piri piri sauce.
  • 1. Using kitchen scissors, cut along each side of the chicken's backbone. Flatten the chicken by pressing down on the breastbone. Place the chicken breast side up on a prepared dish. Brush half of the remaining piri piri sauce over the chicken. Bake for 1 hour and 30 minutes, brushing occasionally with the remaining sauce, until golden and fully cooked. Allow the chicken to rest for 10 minutes before serving.
  • Bake the chips for the final 30 minutes of cooking until they turn golden. Mix the mayonnaise and lemon juice in a small bowl.
  • Arrange the chicken and chips on serving plates. Drizzle with piri piri sauce, lemon mayonnaise, and garnish with lemon wedges and oregano leaves.

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