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Portuguese Roast Chicken with Crispy Oven Fries and Toum Recipe

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4.3 from 8 reviews

This Portuguese Chicken recipe features a flavorful marinade of oregano, paprika, brown sugar, garlic, red wine vinegar, lemon juice, and olive oil, bringing a deliciously tangy and savory profile. The butterflied whole chicken is marinated and oven-roasted to juicy perfection, then served with crispy oven fries, toum (Lebanese garlic sauce), and lemon wedges for a complete, satisfying meal.

  • Total Time: 1 hour 10 minutes to 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Marinade and 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

Sides and Garnish

  • 1 cup (250 g) good-quality store-bought toum (Lebanese garlic sauce)
  • Lemon wedges

Instructions

  1. Preheat the oven: Preheat your oven to 220°C (425°F), or 200°C (400°F) if using a fan-forced oven, to prepare for roasting the chicken.
  2. Mix the marinade ingredients: In a small bowl, thoroughly combine oregano, sweet paprika, brown sugar, freshly minced garlic, red wine vinegar, sea salt flakes, lemon juice, and extra-virgin olive oil to create the marinade.
  3. Prepare the chicken: Place the butterflied whole chicken skin-side up on a large baking tray, ensuring it lies flat for even cooking.
  4. Marinate the chicken: Rub the marinade all over the chicken, coating it evenly. Let it marinate for 30 minutes for immediate cooking or up to 24 hours in the refrigerator to enhance the flavors. Add ¼ cup (60 ml) water to the base of the tray before roasting to retain juiciness.
  5. Roast the chicken: Roast the chicken in the preheated oven for 55 to 65 minutes or until the juices run clear when pierced. Halfway through roasting, baste the chicken with the pan juices to improve color and deepen flavor.
  6. Rest the chicken: Once cooked, remove the chicken from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.
  7. Serve: Cut the chicken into quarters and serve alongside crispy oven fries, a generous dollop of toum (Lebanese garlic sauce), and lemon wedges for squeezing over the top.

Notes

  • Butterflying the whole chicken helps it cook evenly and more quickly. To butterfly, remove the backbone using sharp kitchen shears and press the chicken flat.
  • If cooking this chicken together with crispy oven fries, refer to the specific instructions to coordinate timing and maximize crispiness.
  • Marinating the chicken overnight enhances the depth of flavor but is optional if short on time.
  • The addition of water in the roasting tray keeps the chicken moist during cooking.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Roasting
  • Method: Roasting
  • Cuisine: Portuguese

Find it online: https://yourdailycook.com/portuguese-roast-chicken-with-crispy-oven-fries-and-toum-recipe/