Portugese Flat Chicken

Bring the vibrant flavors of Portugal to your table with this irresistible Portuguese Flat Chicken, also known as spatchcock chicken. Perfectly seasoned with a bold peri-peri-inspired marinade of zesty lemon juice, smoky paprika, and a hint of cayenne pepper, this dish offers a delightful balance of tangy, spicy, and savory notes. Flattening the chicken ensures even cooking, resulting in crispy, golden skin and juicy, tender meat in just 45 minutes. Whether roasted in the oven or grilled to perfection, this flavorful centerpiece is easy to prepare and ideal for weeknight dinners or backyard gatherings. Garnish with fresh parsley and serve alongside roasted vegetables or crusty bread to complete this mouthwatering feast. Perfect for fans of bold, Mediterranean-inspired cuisine!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 piece Whole chicken
• 60 ml Olive oil
• 60 ml Lemon juice
• 4 pieces Garlic cloves, minced
• 2 teaspoons Smoked paprika
• 1 teaspoon Cayenne pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Ground black pepper
• 1 teaspoon Coarse salt
• 1 piece Red chili (optional, for extra heat)
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F) or preheat a grill to medium-high heat.

Step 2

Using kitchen scissors, spatchcock the chicken by removing the backbone. Press down firmly on the breastbone to flatten the chicken. Pat it dry with paper towels.

Step 3

In a small bowl, prepare the peri-peri marinade by combining olive oil, lemon juice, minced garlic, smoked paprika, cayenne pepper, oregano, black pepper, coarse salt, and finely chopped red chili (if using). Mix well.

Step 4

Rub the marinade all over the chicken, ensuring it's evenly coated. For best results, let the chicken marinate in the refrigerator for at least 2 hours, or overnight.

Step 5

If roasting, place the chicken on a baking sheet or in a roasting pan, skin-side up. Roast for 45 minutes, or until the internal temperature reaches 75°C (165°F) in the thickest part of the meat and the skin is crispy and golden.

Step 6

If grilling, place the chicken skin-side down on the grill. Cook for 8-10 minutes over direct heat to crisp the skin, then flip and move to indirect heat. Continue grilling for 30-35 minutes until cooked through, flipping occasionally.

Step 7

Remove the chicken from the heat and let it rest for 10 minutes before carving.

Step 8

Garnish with fresh parsley and serve with lemon wedges, roasted vegetables, or a side of crusty bread.

Nutrition Facts

Serving size	(1541.3g)

Amount per serving	% Daily Value*
Calories	771.3

Total Fat 69.4g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 105mg	0%
Sodium 125.2mg	0%
Total Carbohydrate 14.0g	0%
Dietary Fiber 3.7g	0%
Total Sugars 2.3g
Protein 28.9g	0%

Vitamin D 0IU	0%
Calcium 80.4mg	0%
Iron 4.2mg	0%
Potassium 619.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.4%

Protein: 14.5%

Carbs: 7.0%