CLEVER CHOOK

Give a new spin to classic chicken creations!

 

PORTUGUESE PIRI PIRI CHICKEN

SERVES 4 PREP 15 MINS + 2 HOURS MARINATING COOK 1 HOUR 45 MINS

• 1 whole chicken 
• ¼ cup oregano, roughly chopped
• 4 birdseye chillies, chopped
• 4 garlic cloves, chopped 
• 1 lemon, juiced, plus extra wedges to serve
• 2 tbsp olive oil, plus 2 tbsp extra
• 1 tbsp sweet paprika
• 1kg orange sweet potato, peeled, 1cm wedges
• ¾ cup egg mayonnaise
• cucumber salad, to serve (see Tip)

1 Turn chicken breast-side down. Use kitchen scissors to cut along each side of the back bone. Turn over and fl atten breast with the palm of your hand. Tuck wings under and place breast-side up in a large dish.

2 For marinade, in a small food processor combine oregano, chilli and garlic. Process until well chopped. Add juice, oil and paprika, processing to combine. Season to taste. Reserve half the marinade. Rub remaining marinade over chicken to coat. Chill 2 hours or overnight.

3 Preheat oven to 180°C. Place chicken on an oiled rack over an oven tray.

4 Bake 45-50 mins, basting with half reserved marinade every 15 mins until cooked when tested (see Tip). Rest chicken, loosely covered with foil, 5 mins.

5 Toss sweet potato in extra olive oil and spread over an oven tray. Season to taste. Bake with chicken 40-45 mins, turning half way, until golden and cooked through.