PORTUGUESE CHICKEN
Serves 4 (See right)
1.7kg whole chicken
Portuguese seasoning
2 tbsp olive oil, plus extra oil
for drizzling
3 cloves garlic, crushed 1 lemon, zest finely grated 2 tbsp lemon juice 2 tsp dried oregano
2 tsp ground coriander 3 tsp smoked paprika
1 tsp dried chilli flakes 2 tsp salt
2 tsp brown sugar Oregano sprigs and lemon
wedges, to serve
1. Preheat oven to 210°C. To make the seasoning, combine all ingredients in a small bowl.
2. Wash and pat chicken dry with kitchen paper towel. Place chicken on a chopping board, breast-side down, with legs towards you. Using kitchen shears, cut along either side of the backbone and discard.
3. Turn breast over and use your hand to push down on the chest bone to flatten. Rub three-quarters of the seasoning all over.
Marinate overnight if desired, covered, in the fridge.
4. Place chicken on a rack in a roasting pan lined with baking paper. Roast for 15 minutes. Reduce temperature to 180°C. Roast for a further 50-55 minutes. Drizzle with extra oil and coat with remaining seasoning after 30 minutes. Roast until chicken is cooked through.
5. Cut into pieces and place on a serving platter. Drizzle with pan juices and serve garnished with oregano sprigs and lemon wedges.