Description
This Butterflied Portuguese Chicken recipe features a vibrant marinade of oregano, paprika, garlic, and lemon juice, roasting to juicy, flavorful perfection. Served with crispy oven fries and a dollop of garlicky toum, it’s a mouthwatering meal that’s easy to prepare and perfect for weeknight dinners or special occasions.
Ingredients
Scale
Marinade
- 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 fresh lemon juice
- 60 ml (¼ cup) extra-virgin olive oil
Main Ingredient
- 1 whole chicken, butterflied (1.2–1.8 kg / 2½–4 lb)
Serving
- Crispy Oven Fries (store-bought or homemade)
- Good-quality store-bought toum (garlic sauce)
- Lemon wedges
Instructions
- Preheat the Oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) fan-forced to ensure high heat roasting.
- Prepare the Marinade: In a small bowl, combine oregano, sweet paprika, brown sugar, freshly minced garlic, red wine vinegar, sea salt flakes, fresh lemon juice, and extra-virgin olive oil. Mix well to create the flavorful marinade.
- Butterfly the Chicken: Using kitchen scissors, remove the backbone by cutting along both sides. Flip the chicken and press down on the breastbone to flatten it for even roasting. Alternatively, ask your butcher to butterfly the chicken for you.
- Marinate the Chicken: Place the chicken skin-side up on a large baking tray. Rub the marinade evenly all over the chicken. Let it marinate for at least 30 minutes, or up to 24 hours in the fridge for deeper flavor. Add 60 ml (¼ cup) of water to the bottom of the tray to keep the chicken moist.
- Roast the Chicken: Place the tray in the oven and roast for 55 to 65 minutes, or until the juices run clear when pierced with a skewer. Halfway through cooking, baste the chicken with the pan juices to enhance color and flavor. If cooking alongside crispy oven fries, place chicken on the middle rack and fries on the top rack.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
- Serve: Cut the chicken into quarters and serve with crispy oven fries, a generous dollop of toum, and lemon wedges on the side for squeezing over.
Notes
- Butterflying the Chicken: Use kitchen scissors to remove the backbone and flatten the chicken by pressing down on the breastbone. This ensures even cooking. Alternatively, ask your butcher for a butterflied chicken.
- Cooking with Crispy Oven Fries: To cook fries simultaneously, place the chicken on the middle oven rack and fries on the top rack for optimal heat distribution.
- Make Ahead: You can marinate the chicken up to 24 hours in advance. Keep it covered in the refrigerator until ready to cook.
- Storing Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Freezing: Shred or chop leftover chicken, cool fully, and freeze in airtight containers or freezer bags for up to 2 months. Including some leftover marinade or pan juices helps retain moisture.
- Thawing: Thaw frozen chicken overnight in the refrigerator or use your microwave’s defrost setting if short on time.
- Reheating: Cover with foil and reheat in a 200°C (400°F) oven for 15–20 minutes, or microwave in 30-second bursts until hot throughout.
- Leftover Ideas: Use shredded chicken in wraps or pita with salad and toum, toss it in salads with crunchy vegetables and feta, or make grilled chicken and avocado toasted sandwiches.
Keywords: Portuguese chicken, butterflied chicken, roasted chicken, oven roasted chicken, garlic chicken, paprika chicken, easy dinner, marinade chicken, toum sauce