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portuguese chicken on large oval serving dish with lemon halves

Portuguese Chicken

By: Deborah
This Portuguese Chicken is packed with paprika, garlic, lemon and chilli for bold, smoky flavour. Easy to make, perfect for weeknights or entertaining. 
PREP: 20 minutes
COOK: 1 hour
Marinating time: 1 hour
TOTAL: 2 hours 20 minutes
Course: Main
Cuisine: Portuguese
Servings: 4 people
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Equipment

Ingredients

  • 3 cloves garlic crushed
  • 2 small red chillies roughly chopped
  • 80 g (2.8 oz) roasted red peppers from a jar
  • 0.5 tsp dried oregano
  • 2 tsp sweet pimenton or smoked paprika
  • 1 lemon zest and juice
  • 1 tbsp Worcestershire sauce
  • 1.6 to 2 kg (3.5 lb) whole chicken (preferably free range – they’re juicier!)
  • 150 g (5.3 oz) mayonnaise (good quality – Heinz is my favourite!)
  • 2 lemons halved
  • sea salt flakes or fine sea salt

Instructions

  • Combine the garlic, chillis, peppers, oregano, paprika, lemon zest and juice, and Worcestershire sauce in a blender or small food processor. Blend to a smooth paste (approx. 10 seconds on high).   Reserve a third of this pepper mixture.
  • Line a large baking tray with greaseproof baking paper.
  • Spatchcock the chicken - using sharp kitchen scissors, cut the chicken either side of the backbone.  Remove and discard the backbone.   Open the chicken out, turn it over and flatten it by pressing down with the heel of your hand along the breastbone.   Place the spatchcocked chicken on the prepared baking tray, along with the lemon halves.   Score the skin and flesh and then brush the remaining pepper mixture all over the chicken.   Cover and put it into the fridge for 1 hour (or overnight) to marinate.
  • Preheat the oven to 200C/180C fan/gas 6.
  • Season the chicken with sea salt flakes or fine sea salt. Roast for 50 to 60 minutes, occasionally brushing the pan juices back over the chicken. Check that the temperature of the breasts are 74C – I use my meat thermometer to do this.
  • Meanwhile, mix the reserved pepper mixture with the mayonnaise – set aside for serving.
  • Remove the chicken from the oven and cover with tin foil. Let it rest for 5 minutes.
  • Serve the chicken with the pepper mayonnaise and chargrilled lemon halves. We enjoy ours with chunky oven chips or a baked potato and either a green salad and red and white coleslaw, or vegetable side dishes.

Notes

  • Optional variations:
    • BBQ Portuguese chicken - cook the chicken over charcoal, or finish it off on the barbecue.
    • One pan version - add potatoes, peppers and onions to the tray.
  • Instead of a whole chicken, use drumsticks, thighs and/or legs - just adjust the cooking time to approx. 30 to 40 minutes. Check that the internal temperature of the chicken pieces are 74C – I use my meat thermometer to do this.
 
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Nutrition

Calories: 541kcal | Carbohydrates: 14g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 794mg | Potassium: 619mg | Fiber: 3g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 76mg | Calcium: 65mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS easy chicken dinner, mediterranean chicken recipe, paprika chicken recipe, peri peri chicken, Portuguese chicken, portuguese style chicken, spicy chicken traybake
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