in Portugal

Portuguese Chicken II

updated

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Ingredients for 4 servings:

  • 1 onion(s), red
  • 4 garlic cloves
  • 2 tsp lemon zest, grated
  • 2 tsp chili flakes
  • 1 tbsp paprika powder, sweet
  • 1 tbsp oil
  • 2 tbsp red wine vinegar
  • 1 chicken, approx. 1.4 kg
  • Parsley and lemon wedges for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Blend the onion, garlic, lemon zest, chili flakes, paprika, oil, and vinegar in a blender until smooth. Using poultry shears, cut the chicken open along the spine, turn it over, and flatten it. Score the meat with a sharp knife, then coat it with the seasoning paste. Cover and refrigerate overnight. Preheat oven to 200°C. Place the chicken skin-side up in an ovenproof dish. Roast in the oven for 40-50 minutes, until cooked through. Sprinkle with chopped parsley and drizzle with the meat juices. Serve with lemon wedges.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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