Ingredients
- 2 x 1.5kg whole fresh chicken, cleaned
- 3 tbs olive oil
- 2 tbs Portuguese spice blend
- 2 tsp smoked paprika
- 2 large garlic cloves, crushed
- 1 lemon, rind fnely grated then halved
- 1 tbs thyme leaves
- 800g sweet potato, scrubbed
- Steamed green beans, to serve
- ½ cup olive oil
- 2 green chillies
- ¼ cup coriander leaves
Portuguese Chicken
Green Chilli Oil
Serves: 6-8
Prep: 20 mins
Cooking: 65 mins
Difficulty: Easy
Recipe: Dinner
Method
Preparation
For the Portuguese Chicken
- Place 1 chicken breast side down on a clean board. Using kitchen scissors, cut along either side of the backbone. Discard the backbone. Turn the chicken over and press down on the breastbone to flatten the chicken. Repeat with remaining chicken. Arrange chickens, breast side up in a large greased roasting pan.
- Combine 2 tbs of the olive oil with the spice blend, paprika, garlic, lemon rind and thyme. Juice one lemon half, stir 1 1/2 tbs into the marinade. Spoon over the chickens. Use fngertips to rub the marinade all over the chicken. Cut remaining lemon half in half and place into roasting pan with chickens
- Preheat oven to 200°C fan forced. Roast 55 minutes or until chicken is cooked through, cover and set aside 10 minutes (see tip)
- Meanwhile, cut the sweet potato skin left on in 1cm-thick fries. Arrange on a lightly greased baking tray, drizzle with remaining oil, season well with salt and pepper. After the chickens have been in the oven for 40 minutes, add sweet potato fries above the chicken and roast 15 minutes. Once chicken is out of the oven, increase oven temperature to 230°C. Cook the fries further 10 minutes or until golden.
- To make the chilli oil, combine all ingredients in a blender or small processor with salt and pepper. Blend or process until smooth. Serve the chicken and fries with the chilli oil and green beans.
Westinghouse Tips
To test if the chicken is cooked, insert a skewer into the thigh and press lightly. The juices should run clear.
Recipe presented by Westinghouse.
