Butterflied Portuguese Chicken with Lemon and Garlic Recipe
This Butterflied Portuguese Chicken recipe features a beautifully marinated whole chicken, flattened for even cooking and a crispy skin. The marinade combines oregano, paprika, garlic, and lemon for a vibrant, savory flavor. It is roasted or grilled to perfection and served with crispy oven fries, Lebanese garlic sauce (toum), and lemon wedges, making a perfect meal for gatherings or family dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Portuguese
Ingredients
Scale
Chicken Marinade
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tbsp brown sugar (or honey)
- 1 tbsp freshly minced garlic
- 1 tbsp red wine vinegar
- 2 tsp sea salt flakes
- 2 tbsp lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 1.2–1.8 kg whole chicken, butterflied
To Serve
- 1 cup (250 g) toum (Lebanese garlic sauce)
- Lemon wedges
- Crispy oven fries
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) or get your outdoor grill ready for cooking to ensure a high heat environment for perfect roasting or grilling.
- Make Marinade: In a mixing bowl, whisk together dried oregano, sweet paprika, brown sugar (or honey), freshly minced garlic, red wine vinegar, sea salt flakes, fresh lemon juice, and extra-virgin olive oil until well combined to create a flavorful marinade.
- Prepare Chicken: Place the butterflied chicken on a wire rack set over a baking tray and pat it dry with paper towels to remove excess moisture for crispier skin.
- Marinate Chicken: Brush the marinade evenly all over both sides of the chicken. Allow it to marinate for at least 30 minutes at room temperature or refrigerate overnight to enhance the flavors.
- Cook the Chicken: Roast or grill the chicken skin-side up for 40–45 minutes, brushing it with additional marinade halfway through the cooking time, until the skin is golden and the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove the chicken from heat and let it rest for 10 minutes to allow the juices to redistribute, ensuring moist and tender meat.
- Serve: Carve the chicken and serve alongside crispy oven fries, a generous dollop of toum, and fresh lemon wedges for squeezing over the top.
Notes
- Butterflying the chicken ensures even cooking and crispy skin.
- Marinating overnight intensifies the flavor and tenderizes the meat.
- Use a meat thermometer to confirm chicken is cooked to at least 165°F (74°C) internally.
- Serve with fresh lemon wedges for added brightness.
- Toum is a traditional Lebanese garlic sauce that complements the chicken’s flavors perfectly.
- Oven fries can be made by tossing potato wedges with olive oil and seasoning, then baking until crispy.
Keywords: Butterflied Chicken, Portuguese Chicken, Roasted Chicken, Grilled Chicken, Oven Fries, Toum, Garlic Sauce, Lemon Chicken
