This is a Portuguese -style dish, combining dried spice with fresh herbs. It’s simple to make but looks beautiful on the table and is really just another way to deliver that time-honoured favourite – the roast chook.
- 1 x 1.9kg whole chicken
- 60g butter at room temperature
- 1 teaspoon sweet paprika
- ¼ teaspoon ground hot chillies
- 3 cloves garlic, crushed
- ½ cup flat leaf parsley, chopped
- ¼ cup fresh oregano, chopped
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 lemon, zested
- 4 potatoes, peeled and cut into wedges
- 1 tablespoon olive oil
- Preheat oven to 180°C.
- To butterfly the chicken, us a sharp knife or kitchen scissors to cut down either side of the backbone. Remove the backbone. Open the chicken outwards and using a sharp knife, remove the rib bones. Wipe out the bird with paper towel.
- Turn the chicken over and, starting at the neck end, insert your fingers between the skin and the flesh of the breast. Carefully create a pocket in the breasts, thighs and drumsticks.
- Mix the butter with paprika, chilli, garlic, parsley, oregano, salt, pepper and lemon zest. Spread the butter under the skin.
- Cut the lemon in half, and place cut side down in a baking dish. Place the chicken on top of the lemons, and put the potatoes around the sides.
- Roast for 45-50 minutes or until the skin is richly golden. Carefully remove the chicken and lemon from the pan. Pour most of the pan juices into a cup and toss the potatoes gently in the remaining pan juices.
- Put the potatoes back into the oven until the pan juices reduce down and the potatoes have a rich golden colour. Please note that these are not crunchy potatoes, they are soft and sticky and rich with a spicy, lemony flavour.
- Brush the chicken with the reserved pan juices before serving. Serve with salad and chilli salt.
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