Butterflied Portuguese Chicken with Lemon and Garlic Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest Chicken: Remove the chicken from heat and let it rest for 10 minutes to allow the juices to redistribute before carving.
- 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
