Portuguese Roast Chicken

Adam Swanson

5 Aug

Cook Time 30 minutes

Servings 2-4

Ingredients

1 whole chicken, size 8 and butterflied

Garden salad, to serve

Lemon wedge, to serve

Salt

Marinade

Zest of 1 lemon

2 garlic cloves, crushed

1 tbsp paprika

½ tbsp cayenne pepper

1 tbsp dried oregano

1 tbsp brown sugar

1 tbsp sea salt

3 tbsp olive oil

Combine all marinade ingredients into a bowl and mix.

Pour marinade over chicken and rub it all over. Place in the fridge for 3 to 4 hours.

Remove from the fridge and bring to room temperature. Heat a charcoal grill or BBQ grill on medium heat.

Place the chicken skin side up and cook for 10 minutes. Flip and cook for a further 10 minutes or until the chicken is cooked.

Pour the remaining marinade over the chicken and cover with foil.

Cut chicken into quarters and garnish with lemon wedge and chick jus, and serve with a garden salad.

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