Butterflied Portuguese chicken with lemon mayonnaise

Butterflied Portuguese chicken with lemon mayonnaise

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Spice up your night with this finger-licking Portuguese chicken, served with tangy lemon mayonnaise.

The ingredient of Butterflied Portuguese chicken with lemon mayonnaise

  1. 2 teaspoons olive oil
  2. 5 long red chillies
  3. 4 garlic cloves
  4. 2 tablespoons oregano leaves
  5. 2 teaspoons smoked paprika
  6. 1/3 cup (80ml) olive oil, extra
  7. 2 teaspoons red wine vinegar
  8. 1 teaspoon salt
  9. 2.4kg Coles RSPCA Approved Extra Large Whole Chicken
  10. 600g pkt frozen Birdu2019s Eye Deli Rosemary & Sea Salt Seasoned Chips
  11. 1/2 cup (150g) mayonnaise
  12. 1 tablespoon lemon juice
  13. Lemon wedges, to serve
  14. Oregano leaves, extra, to serve

The instruction how to make Butterflied Portuguese chicken with lemon mayonnaise

  1. Preheat oven to 180C. Line a large shallow baking dish with baking paper.
  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 1/2 cup of the piri piri sauce.
  3. Using kitchen scissors, cut down either side of chickenu2019s backbone. Place chicken breast side up and press down on breastbone to flatten. Pace on prepared dish. Brush 1/2 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.
  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.
  5. Divide the chicken with chips among serving plates. Serve with reserved piri piri sauce, lemon mayonnaise, lemon wedges and oregano leaves.

Nutritions of Butterflied Portuguese chicken with lemon mayonnaise

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