Name: Butterflied Portuguese Chicken with Crispy Oven Fries and Toum Recipe
Prep time: 15 min
Cook time: PT-491907H16M59S
Total time: PT-491907H16M59S
Cuisine: Portuguese
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; 1 cup (250 g) toum (Lebanese garlic sauce); Lemon wedges; Crispy oven fries (quantity as desired)

Jump to Recipe

Introduction

Butterflied Portuguese chicken is a flavorful and juicy dish perfect for any occasion. Marinated with aromatic spices and roasted to crispy perfection, it pairs beautifully with garlicky toum and crispy fries for a satisfying meal.

The image shows a whole roasted chicken with golden brown crispy skin, covered with small green herb pieces and seasoning. It is placed on a white plate with lemon wedges on one side. The chicken looks juicy with a shiny texture on top, and the plate sits on a white marbled surface. A fork and spoon rest on the plate’s edge. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 425°F (220°C) or prepare an outdoor grill for cooking.
Step 2: In a bowl, whisk together the oregano, paprika, brown sugar (or honey), minced garlic, red wine vinegar, sea salt flakes, lemon juice, and olive oil until fully combined.
Step 3: Place the butterflied chicken on a wire rack set over a baking tray and pat it dry with paper towels to ensure a crisp skin.
Step 4: Brush the marinade evenly over both sides of the chicken. For best flavor, let it marinate for at least 30 minutes or refrigerate overnight.
Step 5: Roast or grill the chicken skin-side up for 40–45 minutes, brushing with extra marinade halfway through. Cook until the chicken is golden and reaches an internal temperature of 165°F (74°C).
Step 6: Remove the chicken from heat and let it rest for 10 minutes before carving to keep it juicy.
Step 7: Serve the chicken with crispy oven fries, a side of toum, and lemon wedges for squeezing over.

Tips & Variations

For a sweeter marinade, substitute brown sugar with honey to add a mild floral note.
Marinating the chicken overnight intensifies the flavors, making the dish tastier.
Use a meat thermometer to check doneness and avoid overcooking the chicken.
Try serving with a fresh green salad or grilled vegetables to round out the meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain crisp skin. The toum sauce keeps well in the fridge for about a week.

How to Serve

The image shows a whole roasted chicken with crispy, brown skin, covered in a shiny glaze with visible specks of herbs scattered all over. The chicken is placed in the center of a white plate. On one side of the chicken, there are four yellow lemon wedges arranged neatly. A shiny silver fork and knife rest near the top right edge of the plate, on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken pieces instead of a whole butterflied chicken?

Yes, you can use bone-in chicken thighs or breasts, but adjust the cooking time accordingly and ensure the internal temperature reaches 165°F (74°C).

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

If toum is unavailable, a garlic mayonnaise or aioli is a good alternative that complements the flavors well.