Treat your guests to this butterflied Portuguese chicken with lemon mayonnaise at your next dinner party. Served with seasoned chips and a slightly spicy piri piri sauce, it’s a guaranteed crowd-pleaser!
- Serves4
- Cook time1 hour 35 minutes
- Prep time15 minutes, + 10 mins resting time
Ingredients
- 2 tsp olive oil
- 5 long red chillies
- 4 garlic cloves
- 2 tbs oregano leaves
- 2 tsp smoked paprika
- ⅓ cup (80ml) olive oil, extra
- 2 tsp red wine vinegar
- 1 tsp salt
- 2.4kg Coles RSPCA Approved Extra Large Whole Chicken
- 600g pkt frozen Bird’s Eye Deli Rosemary & Sea Salt Seasoned Chips
- ½ cup (150g) mayonnaise
- 1 tbs lemon juice
- Lemon wedges, to serve
- Oregano leaves, extra, to serve
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Method
Step 1
Preheat oven to 180°C. Line a large shallow baking dish with baking paper.Step 2
Heat the oil in a small frying pan over medium high heat. Add chillies and garlic and cook for 2 mins or until chillies start to blister. Transfer to a small processor. Add oregano, paprika, extra oil, vinegar and salt. Process until just smooth. Reserve ¼ cup of the piri piri sauce.Step 3
Using kitchen scissors, cut down either side of chicken’s backbone. Place chicken breast side up and press down on breastbone to flatten. Place on prepared dish. Brush ½ the remaining piri piri sauce. Bake for 1 hour 30 mins, brushing with the remaining sauce occasionally, until golden and cooked through. Set aside to rest for 10 mins.
Step 4
Meanwhile, bake the chips for the last 30 mins of cooking time or until golden. Combine the mayonnaise and lemon juice in a small bowl.Step 5
Divide the chicken with chips among serving plates. Serve with reserved piri piri sauce, lemon mayonnaise, lemon wedges and oregano leaves.
Butterflied Portuguese chicken with lemon mayonnaise
- Serves4
- Cook time1 hour 35 minutes
- Prep time15 minutes, + 10 mins resting time
Ingredients
- 2 tsp olive oil
- 5 long red chillies
- 4 garlic cloves
- 2 tbs oregano leaves
- 2 tsp smoked paprika
- ⅓ cup (80ml) olive oil, extra
- 2 tsp red wine vinegar
- 1 tsp salt
- 2.4kg Coles RSPCA Approved Extra Large Whole Chicken
- 600g pkt frozen Bird’s Eye Deli Rosemary & Sea Salt Seasoned Chips
- ½ cup (150g) mayonnaise
- 1 tbs lemon juice
- Lemon wedges, to serve
- Oregano leaves, extra, to serve
Description
Treat your guests to this butterflied Portuguese chicken with lemon mayonnaise at your next dinner party. Served with seasoned chips and a slightly spicy piri piri sauce, it’s a guaranteed crowd-pleaser!
Method
Step 1
Preheat oven to 180°C. Line a large shallow baking dish with baking paper.Step 2
Heat the oil in a small frying pan over medium high heat. Add chillies and garlic and cook for 2 mins or until chillies start to blister. Transfer to a small processor. Add oregano, paprika, extra oil, vinegar and salt. Process until just smooth. Reserve ¼ cup of the piri piri sauce.Step 3
Using kitchen scissors, cut down either side of chicken’s backbone. Place chicken breast side up and press down on breastbone to flatten. Place on prepared dish. Brush ½ the remaining piri piri sauce. Bake for 1 hour 30 mins, brushing with the remaining sauce occasionally, until golden and cooked through. Set aside to rest for 10 mins.
Step 4
Meanwhile, bake the chips for the last 30 mins of cooking time or until golden. Combine the mayonnaise and lemon juice in a small bowl.Step 5
Divide the chicken with chips among serving plates. Serve with reserved piri piri sauce, lemon mayonnaise, lemon wedges and oregano leaves.