Portuguese chicken

Ingredients

• 3 lb (1.5 kg) whole chicken

• 1 lemon

• generous pinches of coarse salt

• 1/2 c (125ml) oil

• 1/2 c (125ml) dry white wine

• 1 tsp (5ml) piri piri sauce

• 3 large garlic cloves crushed

• 1 tbsp (15ml) paprika

• 3 sprigs fresh parsley, chopped

• 1 bay leaf crumbled

Preparation

Using kitchen scissors, cut backbone and any excess of fat and skin from chicken and discard. Place, skin up, on a large cutting board. using both hands, press down on breast bone until chicken is as flat as possible. Place in a large zip-lock bag. Squeeze in juice from 1 lemon and sprinkle with coarse salt. Squeeze air from bag, seal an keep in the fridge for at least 1.5 hrs.

Preheat oven to 400 F(200C). Line a large baking sheet with foil. Place a rack on foil, then place chicken, breast side up. Roast for 15 min.

In the meantime, in a medium bowl, whisk oil with wine, piri-piri, garlic, paprika, parsley, bay leaf and a pinch of salt. Brush chicken with the oil mixture. Continue roasting and basting every 10 min until chicken is cooked and skin crispy, around 45 min.

Serve with fries and a green salad.