Butterflied Portuguese Chicken with Lemon and Garlic Recipe

Introduction

Butterflied Portuguese Chicken is a flavorful and juicy roast that combines a vibrant marinade with crispy skin and tender meat. Perfect for a family dinner or gathering, this dish pairs beautifully with toum and lemon wedges for a bright, garlicky finish.

Ingredients

• 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
• Crispy oven fries, to serve
• 1 cup (250 g) toum (Lebanese garlic sauce), to serve
• Lemon wedges, to serve

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) or prepare an outdoor grill for cooking.
2. Step 2: In a bowl, whisk together oregano, paprika, brown sugar, garlic, red wine vinegar, sea salt, lemon juice, and olive oil until well combined.
3. Step 3: Place the butterflied chicken on a wire rack set over a baking tray. Pat the chicken dry with paper towels for crispier skin.
4. Step 4: Brush the marinade evenly over both sides of the chicken. Let it marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
5. Step 5: Roast or grill the chicken skin-side up for 40–45 minutes, brushing with extra marinade halfway through cooking, until the chicken is golden and cooked through (internal temperature should reach 165°F).
6. Step 6: Remove the chicken from heat and let it rest for 10 minutes before carving.
7. Step 7: Serve the chicken with crispy oven fries, toum, and lemon wedges on the side.

Tips & Variations

• For extra crispy skin, make sure to dry the chicken thoroughly before marinating and avoid overcrowding if grilling.
• If you prefer, substitute the brown sugar with honey for a slightly different sweetness.
• Marinating the chicken overnight intensifies the flavors and tenderizes the meat.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 350°F (175°C) until warmed through to maintain crispiness. The marinade can also be made ahead and kept refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular whole chicken if I don’t have it butterflied?

Yes, but butterflying the chicken helps it cook more evenly and faster. If using a whole chicken, you may need to adjust cooking time and check doneness carefully.

What can I substitute for toum if I don’t have it?

You can use garlic mayonnaise or a garlic yogurt sauce as a flavorful alternative to toum if it’s not available.

Butterflied Portuguese Chicken with Lemon and Garlic Recipe

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★★★★★

4.6 from 134 reviews

This Butterflied Portuguese Chicken recipe features a perfectly marinated and roasted whole chicken, bursting with flavors of oregano, paprika, garlic, and lemon. The chicken is butterflied for even cooking and a crispy skin, then roasted or grilled to juicy perfection. Served alongside crispy oven fries, tangy toum (Lebanese garlic sauce), and fresh lemon wedges, this dish makes a delicious and impressive meal for any occasion.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour (excluding marinating time)
• Yield: 4 servings 1x
• Category: Roasting
• Method: Roasting
• Cuisine: Portuguese

Ingredients

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Chicken and 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

Serving

• 1 cup (250 g) toum (Lebanese garlic sauce)
• Lemon wedges
• Crispy oven fries

Instructions

1. Preheat Oven or Grill: Preheat your oven to 425°F (220°C) or get your outdoor grill ready to medium-high heat for roasting the chicken.
2. Make Marinade: In a bowl, whisk together oregano, paprika, brown sugar (or honey), freshly minced garlic, red wine vinegar, sea salt flakes, lemon juice, and extra-virgin olive oil until thoroughly combined.
3. Prepare Chicken: Place the butterflied chicken on a wire rack set over a baking tray and pat it dry with paper towels to ensure crisp skin.
4. Apply Marinade: Brush the marinade evenly over both sides of the chicken. Allow it to marinate for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor penetration.
5. Roast or Grill Chicken: Cook the chicken skin-side up in the oven or on the grill for 40–45 minutes. Brush with extra marinade halfway through cooking. Ensure the internal temperature reaches 165°F (74°C), and the chicken has a golden, crispy skin.
6. Rest Chicken: Remove the chicken from heat and let it rest for 10 minutes to allow the juices to redistribute before carving.
7. Serve: Carve the chicken and serve it with crispy oven fries, a generous dollop of toum, and fresh lemon wedges for squeezing.

Notes

• Marinating the chicken overnight significantly enhances the flavor.
• Using a wire rack helps the heat circulate around the chicken for even cooking and crispy skin.
• Check internal temperature with a meat thermometer to ensure the chicken is safely cooked.
• Toum (Lebanese garlic sauce) adds a creamy, garlicky complement but can be substituted with garlic aioli if unavailable.
• Butterflying the chicken helps it cook faster and more evenly than a whole bird.
• Oven fries can be seasoned to complement the chicken’s flavors for a more cohesive meal.

Keywords: Butterflied Portuguese Chicken, roasted chicken, marinated chicken, Portuguese recipe, crispy chicken, garlic chicken, toum sauce, oven fries