Butterflied Portuguese Chicken with Crispy Oven Fries and Toum Recipe
A flavorful Butterflied Portuguese Chicken marinated in a zesty blend of oregano, paprika, garlic, and lemon, then roasted or grilled to golden perfection. Served with crispy oven fries, traditional Lebanese toum garlic sauce, and fresh lemon wedges for a complete, vibrant meal.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes (or up to overnight if marinated longer)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Portuguese
Ingredients
Scale
Marinade and Chicken
- 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
Accompaniments
- 1 cup (250 g) toum (Lebanese garlic sauce)
- Lemon wedges
- Crispy oven fries (quantity as desired)
Instructions
- Preheat: Preheat your oven to 425°F (220°C) or get your outdoor grill ready for cooking.
- Mix Marinade: In a bowl, whisk together dried oregano, sweet paprika, brown sugar (or honey), freshly minced garlic, red wine vinegar, sea salt flakes, lemon juice, and extra-virgin olive oil until well combined creating a vibrant marinade.
- Prepare Chicken: Place the butterflied chicken on a wire rack over a baking tray and pat it dry thoroughly with paper towels to ensure crisp skin.
- Marinate: Brush the marinade evenly over both sides of the chicken. Allow it to marinate for at least 30 minutes, or refrigerate overnight to enhance the flavor.
- Cook Chicken: Roast or grill the chicken skin-side up for 40 to 45 minutes, brushing with extra marinade halfway through the cooking process until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Rest: Remove the chicken from heat and let it rest for 10 minutes before carving to allow juices to redistribute.
- Serve: Carve the chicken and serve it alongside crispy oven fries, a generous portion of toum garlic sauce, and fresh lemon wedges for squeezing.
Notes
- Butterflying the chicken ensures faster, more even cooking and crispier skin.
- Marinating overnight deepens the flavor and tenderizes the meat.
- If grilling, use indirect heat to avoid burning the marinade’s sugars.
- Check the internal temperature with a meat thermometer to ensure safe cooking.
- Toum adds a pungent garlic kick that pairs beautifully with the smoky chicken.
Keywords: Portuguese chicken, butterflied chicken, roasted chicken, paprika chicken, garlic chicken, toum sauce, grilled chicken, oven fries
