Cooked - Portuguese Chicken And Chips

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Portuguese Chicken And Chips

4.0

1 tbsp dried oregano

1 tbsp sweet paprika

1 tbsp brown sugar (can be substituted with honey)

1 tbsp freshly minced garlic

1 tbsp red wine vinegar

2 tsp sea salt flakes

2 tbsp lemon juice

¼ cup (60 ml) extra-virgin olive oil

1.2–1.8 kg (2 lb 10 oz–4 lb) whole chicken, butterflied (see note 1)

Crispy Oven Fries

1 cup (250 g) good-quality store-bought toum (Lebanese garlic sauce) (see the FAQs above for the recipe)

Lemon wedges

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
In a small bowl, mix together the oregano, sweet paprika, brown sugar, garlic, red wine vinegar, salt, lemon juice and extra-virgin olive oil.
Place the chicken on a large baking tray, skin-side up.
Rub the marinade all over the chicken, then leave it to marinate for 30 minutes (or up to 24 hours for a deeper flavour) – or cook it immediately if you don’t have time. Add ¼ cup of water to the base of the tray before roasting to keep things juicy.
Roast for 55–65 minutes or until the juices run clear. Baste the chicken with the pan juices halfway through to boost colour and flavour (see note 2 if you are cooking this recipe simultaneously with my Crispy Oven Fries recipe).
Rest the chicken for 10 minutes before cutting into quarters and serving.
Serve the chicken with fries and a dollop of toum with some lemon on the side for squeezing.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇵🇹Portuguese

Occasions🏡Casual Gathering👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 48 weeks ago

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