Ingredients
CHICKEN
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tbsp brown sugar (can be substituted with honey)
- 1 tbsp freshly minced garlic
- 1 tbsp red wine vinegar
- 2 tsp sea salt flakes
- 2 tbsp lemon juice
- ¼ cup (60 ml) extra-virgin olive oil
- 1.2–1.8 kg (2 lb 10 oz–4 lb) whole chicken, butterflied (see note 1)
TO SERVE
- Crispy Oven Fries
- 1 cup (250 g) good-quality store-bought toum (Lebanese garlic sauce) (see the FAQs above for the recipe)
- Lemon wedges
Instructions
Chicken
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- In a small bowl, mix together the oregano, sweet paprika, brown sugar, garlic, red wine vinegar, salt, lemon juice and extra-virgin olive oil.
- Place the chicken on a large baking tray, skin-side up.
- Rub the marinade all over the chicken, then leave it to marinate for 30 minutes (or up to 24 hours for a deeper flavour) – or cook it immediately if you don’t have time. Add 1/4 cup of water to the base of the tray before roasting to keep things juicy.
- Roast for 55–65 minutes or until the juices run clear. Baste the chicken with the pan juices halfway through to boost colour and flavour (see note 2 if you are cooking this recipe simultaneously with my Crispy Oven Fries recipe).
- Rest the chicken for 10 minutes before cutting into quarters and serving.
Serve
- Serve the chicken with fries and a dollop of toum with some lemon on the side for squeezing.
Notes
Note 1 – To butterfly a whole chicken, use kitchen scissors to cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten (watch the video to see how it’s done) – OR ask your butcher and skip the scissors!
Note 2 – To cook the chicken simultaneously with my Crispy Oven Fries recipe, place the chicken in the middle rack of the oven and the fries on the top rack.
Make ahead
Marinate the chicken up to 24 hours in advance. Keep it covered in the fridge until ready to cook.
Leftovers
Storage – Store the leftover chicken in an airtight container in the fridge for up to 3 days.
Freezing – The chicken freezes beautifully. Simply shred or chop it into portions, allow it to cool completely, then store in airtight containers or freezer bags for up to 2 months. I like to freeze it with a little leftover marinade or pan juices (if you have any) to keep it juicy.
Thawing – Thaw the chicken overnight in the fridge, or use the defrost setting on your microwave if you’re in a rush (we’ve all been there). Once thawed, reheat until piping hot throughout – either in the oven at 200°C (400°F) (180°C/350°F fan-forced) or in the microwave in short bursts.
Reheating – Cover with foil and reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 15–20 minutes, or microwave in 30-second bursts until hot.
Leftover makeover ideas:
Wrap it – Shred the chicken, stuff it into wraps or pita bread with salad and toum.
Toss it – Add it to a salad with crunchy veggies, feta and a drizzle of lemon juice.
Toastie time – Chicken, cheese and avocado in a sandwich press = total comfort.
- Prep Time: 10 minutes (plus optional 30 minutes–24 hours marinating time)
- Cook Time: 55–65 minutes
- Category: Chicken, Fakeaway
- Method: Oven-roasted
- Cuisine: Portuguese-inspired