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Portuguese-style chicken
Portuguese-style chicken
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients:
  • 2 small (about 550g each) whole chickens, fresh or frozen thawed
  • 80ml (1/3 cup) fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • 20.00 gm sweet paprika
  • 40.00 ml oregano leaves
  • 32.00 gm brown sugar
  • 4 garlic cloves, crushed
  • 1 long fresh red chilli, deseeded, finely chopped
  • 2.40 gm salt
  • Freshly ground black pepper
  • Lemon wedges, to serve
  • 1 x 250g pkt red grape tomatoes, washed, halved
  • 1 x 80g pkt baby rocket leaves
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 1/2 red onion, thinly sliced
  • 55g (1/3 cup) drained pitted kalamata olives
  • 36.40 gm olive oil
  • 21.00 gm fresh lemon juice
  • 1 tsp dried oregano
  • Salt & freshly ground black pepper
Instructions:
  • Place the chicken, breast-side down, on a clean work surface and use kitchen scissors to remove the backbone. Flip the chicken over, flatten it, tuck the wings under, and pat dry. Repeat with the remaining chicken. Make shallow cuts in the chicken meat and place them in a glass or ceramic baking dish.
  • In a bowl, mix together lemon juice, oil, paprika, oregano, sugar, garlic, chili, and salt. Season with pepper. Pour the mixture over the chicken and coat it well. Cover with plastic wrap and refrigerate for 6 hours to enhance the flavors.
  • Preheat your oven to 200°C. Arrange chicken with marinade in a roasting pan, then roast for 40 minutes, basting with pan juices until chicken is golden and juices run clear when pierced. Cover with foil and let it rest for 5 minutes before serving.
  • Make a flavorful salad by combining tomato, rocket, cucumber, onion, and olives in a bowl. In a screw-top jar, shake together oil, lemon juice, and oregano. Season with salt and pepper. Drizzle the dressing over the salad and toss everything together.
  • Serve each halved chicken with fresh lemon wedges and a side salad.

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