Christmas Portuguese Roast Chicken
Ingredients
- McCain Stay Crisp French Fries 10mm
- Whole chicken
- 50 g butter, room temperature
- Zest from one lemon
- Lemon juice from 1/4 lemon use the zested one
- Half a lemon cut in two (use the zested one)
- 1 onion
- 1 tsp pf paprika
- 1 tbsp of spicy mayo
- 2 yellow corns chopped in halves
- 0.5 tsp coriander
- 1 tbsp of diced tomato and diced red onion
- 1 tsp salt
- Pinch of pepper
- 1 tbsp of spicy mayo
- 4 tbsp of ‘salsa verde’
Steps
- Preheat the oven to 200°C fan / 220°C / 428°F
- Mix the butter with pepper, paprika, salt, lemon zest, lemon juice and stir until combined.
- Rub 2/3 of the butter mix (reserve 1/3 of the butter) under the skin of the chicken and a little over the chicken and inside the chicken.
- Place the chicken in an oven proof dish. Rub salt into the cavity and place the 1-2 lemon halves + coriander leafs inside the chicken.
- Cut the yellow corn and bake in the pan or oven with butter. Dice tomato, red onion and chop some coriander and mix it all together with a little lemon juice, salt and pepper. Set aside to sprinkle on top of the corn once it’s done.
- Whilst the chicken is in the oven, melt the rest of the butter in a saucepan set aside.
- Remove the chicken from the oven and turn it down to 175°C
- Brush the melted butter over the chicken and place the chicken in the oven again and bake for an additional 40-50 minutes, or until the juices run clear.
- Once cooked, remove from the oven and cover with foil. Leave to rest for 10-15 minutes before serving (read note).
- Deep fry the McCain Stay Crisp French Fries 10mm in oil at 175°c for 2 – 3 minutes to a light golden colour.
- Serve the whole chicken or by piece with the fries, spicy mayo and salsa verde on the side.
Notes
- For an extra juicy chicken, turn it upside down whilst resting. This may flatten the curvature of the chicken but it will still look good!)
- If you want a gravy you can scrape all the juices from the baking tray and all the juices coming from the bird whilst resting and pour it into a sauce pan. Dissolve a tbsp of cornflour into cold water. Bring the meat juices to a boil and stir the corn flour into the sauce a little at a time whilst stirring until you’ve reached desired consistency.
