PORTUGUESE CHICKEN

Serves 4 Prep and cook time: 1 hr 20 min (+ marinating time)

• 3 cloves garlic, crushed

• 2 small red chillies, chopped coarsely

• 1/3 cup (80g) roasted red bell pepper

• ½ teaspoon dried oregano

• 2 teaspoons smoked paprika

• 1 lemon, zest finely grated, fruit juiced

• 1 tablespoon Worcestershire sauce • 1.6kg chicken

• ½ cup (150g) good-quality mayonnaise

• 2 lemons, halved, chargrilled

• potato wedges and green salad, to serve

1. Combine the garlic, chilli, roasted red pepper, oregano, paprika. lemon zest, juice and Worcestershire sauce in a blender or small food processor. Blend to a smooth paste. Reserve 1/3 of the red pepper mixture.

2. Line a baking tray with baking paper. Using a sharp knife or kitchen scissors, cut the chicken on either side of the backbone; remove the backbone. Open the chicken out, turn it over and flatten it by pressing down along the breastbone with the heel of your hand. Place on the prepared tray and score the skin and flesh. Brush the remaining capsicum mixture all over chicken, then cover and refrigerate for 1 hour to marinate.

3. Preheat the oven to 200°C

(180°C 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 red pepper mixture with the mayo.

6. Remove the chicken from the oven, cover with foil and leave to rest for 5 minutes.

7. Serve the chicken with the mayo, chargrilled lemon halves, potato wedges and a green salad. Not suitable for freezing or microwaving.