Portuguese-style chicken

A wonderful spiced chicken with all the flavours of Portugal. Basted with a chilli, garlic, paprika and oregano paste then stuffed with lemon and thyme, this chicken is fragrant, moist, tender and spicy.

  • 2 hrs cooking
  • Serves 4
  • Print


Portuguese-style chicken
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (70g) tomato paste
  • 4 clove garlic, quartered
  • 2 tablespoon finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 4 fresh small red thai (serrano) chillies, chopped coarsely
  • 1 tablespoon smoked paprika
  • 1/2 cup firmly packed fresh oregano leaves
  • 1.8 kilogram whole chicken
  • 1 medium unpeeled lemon (140g), quartered
  • 3 sprigs fresh lemon thyme


Portuguese-style chicken
  • 1
    Blend or process 2 tablespoons of the oil, paste, garlic, rind, juice, chilli, paprika and oregano until smooth. Season to taste.
  • 2
    Rinse chicken under cold water; pat dry inside and out with absorbent paper. Place lemon quarters and thyme inside cavity of chicken; secure cavity with a fine skewer.
  • 3
    Make a pocket under skin of breast, drumsticks and thighs with fingers. Using disposable gloves, rub ¼ cup of paste under skin. Tuck wing tips under chicken; tie legs together with kitchen string. Rub ¼ cup of paste all over chicken.
  • 4
    Heat remaining oil in large frying pan; cook chicken until browned all over. Transfer to 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
  • 5
    Cut chicken into pieces; accompany with the remaining paste.

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