Roast Portuguese Chicken Butterfly Style

Who doesn’t like eating a good roast chicken? The more and more I cook, I found myself cooking a lot of chickens compare to other meats, because it is so easy and quick. Cooking chicken is relatively easy, and once you’ve mastered the techniques, you can create more dishes than you can imagine. No doubt about it, for lazy person like me whom is a overworked woman will agree that the oven is probably one of the greatest invention. It enable us to roast a whole chicken without oil splashing everywhere, with enough foil you may even avoid washing the baking tray!

I’ve tried this recipe many many times, but for some reason the inside of the chicken close to the bone is still pink. This time I’ve decided to butterfly the chicken, this not only give me a quicker cooking time but the Portuguese marinated was fully absorb inside the chicken making it even more tasty. A very detail video can be find on YouTube here – How to butterfly a chicken.

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Ingredients:

1 medium size chicken

Marinade

2 tablespoons olive oil

half lime juice

3 garlic cloves, crushed

1 teaspoon chilli flakes

2 teaspoons salt

2 teaspoons ground coriander

1 teaspoon sweet paprika

1 teaspoon dried oregano

Directions:

1) First you need to butterfly the chicken by removing the back bone and breast bone, trimming off the excess fat then rinsing under the cold water. Pat dry it completely before rubbing on the marinade. A very detail video can be find on youTube here – How to butterfly a chicken.

2) Pre-heat oven to 200°C.

3) Using a mortar and pestle, mix and crush together marinade ingredients until a paste texture is form. If you do not have a mortar and pestle you can just whisk all marinades in a bowl making sure the garlic are crushed using a crusher.

4) Pour marinade evenly over the chicken and rub all over it, you can stuffed some of it underneath the skin pocket to create more flavours.

5) Place the chicken on a baking/roasting tray elevating with a roasting rack and bake for 50 mins or until cooked through, starting skin side down and turning half way through,  insert a toothpick in the thickest thigh to make sure juice runs out clear.

6) serve with your favourite salad and enjoy!

 

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crushed and mix til the marinade become a paste form

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pat try chicken completely so the skin will be nice and crispy

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rest for 5 mins before cutting

 

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