Christmas Portuguese Roast Chicken


  • 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’


  1. Preheat the oven to 200°C fan / 220°C / 428°F
  2. Mix the butter with pepper, paprika, salt, lemon zest, lemon juice and stir until combined.
  3. 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.
  4. 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.
  5. 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.
  6. Whilst the chicken is in the oven, melt the rest of the butter in a saucepan set aside.
  7. Remove the chicken from the oven and turn it down to 175°C
  8. 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.
  9. Once cooked, remove from the oven and cover with foil. Leave to rest for 10-15 minutes before serving (read note).
  10. Deep fry the McCain Stay Crisp French Fries 10mm in oil at 175°c for 2 – 3 minutes to a light golden colour.
  11. Serve the whole chicken or by piece with the fries, spicy mayo and salsa verde on the side.