> recipes > roasted free range chicken portugese
Ingredients
- Size 18 whole Lilydale Farms chicken
- 60g plain flour
- 1/4 cup finely chopped red chillies
- 1 tspn cracked black pepper
- 1 clove garlic - finely chopped
- 1 tblspn chopped fresh oregano
- 2 tblspn brown or raw sugar
- 2 tspns sweet paprika
- 1 tblsn raspberry vinegar
- 3/4 cup olive oil
- 1 tblspn flaked salt
Method
- Combine all ingredients
- Coat chicken evenly with all of the marinade. Cover to marinate overnight.
- Preheat oven to 180ºC.
- Pour excess marinade into chicken cavity and roast on a rack over tray for 60 mins
- Baste occasionally with any pan juices.
- Finish roasting a further 10-15mins at 200ºC to give a rich roasted colour.
- Take care not to allow chicken to burn at this point.
- Check that juices run clear and chicken is thoroughly cooked prior to serving.
