Slow-roasted portuguese chicken

  • 2 hrs cooking
  • Serves 4
  • Print


Slow-roasted portuguese chicken
  • 1.6 kilogram whole chicken
  • 1 fresh small red thai chilli, seeded, finely chopped
  • 1 tablespoon sweet paprika
  • 3 clove garlic, crushed
  • 2 teaspoon salt
  • 1/2 cup (125ml) lemon juice
  • 2 tablespoon olive oil
  • 1 tablespoon coarsely chopped fresh oregano


Slow-roasted portuguese chicken
  • 1
    Preheat oven to 160°C (140°C fan-forced).
  • 2
    Wash chicken under cold running water and pat dry with absorbent paper. Using kitchen scissors, cut along both sides of backbone; discard backbone. Place chicken, skin-side up, on board; using heel of hand, press down on breastbone to flatten chicken. Insert metal skewer through thigh and opposite wing of chicken to keep chicken flat. Repeat with other thigh and wing.
  • 3
    Combine remaining ingredients in small bowl.
  • 4
    Place chicken in large baking dish; pour chilli mixture over chicken. Roast, uncovered, brushing occasionally with pan juices, about 2 hours or until chicken is browned and cooked through. Remove skewers.

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