Fructose Friendly Portuguese-style Roast Chicken Recipe

Fructose Friendly Portuguese-style roast chicken

From coubay 14 years ago

I have converted this recipe from a coles free magazine. If you can tolerate cayenne pepper then add in 1 teaspoon to the spice mix for some bite.

2kg chicken (2 1kg whole chickens is what the mag calls for but I am using 1.125 kg chicken breast diced) shopping list
2 lemons quartered (wash first some nasty chemicals are being used on our produce currently) shopping list
1 tablespoon of garlic infused oil shopping list
1tablespoon dried oregano shopping list
2 teaspoons sweet paprika shopping list
1 teaspoon salt shopping list

Preheat oven to 200c or 180c fan forced.
If using whole chickens, then using kitchen scissors or poultry shears, cut down either side of the backbones of chickens and discard along with any giblets. Open out chickens and flatten, pressing with the heel of your hand.
Rub chicken with cut lemon, reserve lemons.
Combine oil, oregano, paprika, salt (and if using cayenene pepper add it too). Rub into skin (or if using skinless the flesh).
Arrange chicken skin side up in a large baking dish and add reserved lemons.
Roast for 45 minutes, until golden brown and cooked through.
Set aside to rest for 10 minutes, then carve into peices. Drizzle with pan juices to serve.

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coubay Maryborough, AU

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