Portuguese Chicken

Source: Australian Women Weekly May 2014
Serves: 4 - prep and cook - 1 hour 20 minutes

3 cloves of Garlic, Crushed
2 small red chillies, chopped Coarsely
1/3 cup (80g) roasted red capsicum
1/2 tsp dried oregano
2 tsp smoked paprika
1 lemon, rind finely grate, juiced
1 tbsp Worcestershire sauce
1.6 kg chicken
1/2 cup(150g) good-quality mayonnaise
2 lemons, halved, char-grilled
potatoes wedges and green salad, to serve

  1. Combine garlic, chilli, capsicum, oregano, paprika, lemon rind, juice and Worcestershire sauce in a blender or small food processor. Blend to a smooth paste. Reserve one-third of the capsicum mixture.
  2. Line a baking tray with baking paper. Using a sharp knife or kitchen scissors, cut the chicken either side of the backbone; remove the backbone. Open chicken out, turn over and flatten by pressing down with the heel of your hand along the breastbone. Place chicken on prepared tray; score the skin and flesh. Brush remaining capsicum mixture all over chicken; cover and refrigerate for 1 hour to marinate.
  3. Preheat over to 200º (180ºC Fan-forced).
  4. Season the chicken with sea salt flakes. Roast for 50-60 minutes, occasionally brushing the pan juices back over the chicken.
  5. Meanwhile, mix the reserved capsicum mixture with the mayonnaise.
  6. Remove from oven, cover chicken with foil and rest for 5 minutes.
  7. Serve the chicken with the mayonnaise, char-grilled lemon halves, potato wedges and a green salad, if desired. 

Vic Lic

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