Eat – Portuguese-Style Chicken

In honor of the fabulous little villa in Portugal recently featured in Looking for Love, I thought this recipe might help get you in the mood! Enjoy!


2 small fresh or frozen thawed chickens
1/3 cup fresh lemon juice
1/4 cup olive oil
2 tbsp sweet paprika
2 tbsp dried oregano
2 tbsp brown sugar
4 garlic cloves, crushed
1 long fresh red chili, deseeded, finely chopped
1 tsp salt
Freshly ground black pepper
Lemon wedges, to serve

1 pint red grape tomatoes, washed, halved
1 head bib lettuce leaves, rinsed, drained, torn
1 Lebanese cucumber, halved lengthways, thinly sliced
1/2 red onion, thinly sliced
1/3 cup drained pitted Kalamata olives
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp dried oregano
Salt & freshly ground black pepper

Place one chicken, breast-side down, on a clean work surface. Use kitchen scissors or poultry shears to cut down both sides of backbone and discard. Turn chicken, breast-side up, and push down to flatten. Tuck wings under. Pat dry with paper towel. Repeat with the second chicken. Use a knife to make several ¼ inch deep by 1 inch long cuts into chicken meat. Place in a glass or ceramic baking dish.

Combine the lemon juice, oil, paprika, oregano, sugar, garlic, chili and salt in a bowl. Season with pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to develop the flavors.

Preheat oven to 200°C. Place chicken and marinade in a roasting pan. Roast in oven, basting occasionally with pan juices, for 40 minutes or until brown and juices run clear when chicken is pierced with a skewer. Remove from oven and cover with foil. Set aside for 5 minutes to rest.

Meanwhile, to make the salad, place the tomato, lettuce, cucumber, onion and olives in a bowl. Place oil, lemon juice and oregano in a screw-top jar and shake to combine. Season with salt and pepper. Drizzle over salad and toss. Cut each chicken in half and serve with lemon wedges and salad.

Post to Twitter

How To Make Love to Your House


08 2011

Your Comment