Ingredients
Scale
- 1 tbsp dried oregano
- 1 tbsp sweet paprika
- 1 tbsp brown sugar (or honey)
- 1 tbsp freshly minced garlic
- 1 tbsp red wine vinegar
- 2 tsp sea salt flakes
- 2 tbsp lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 1.2–1.8 kg whole chicken, butterflied
- To Serve:
- Crispy oven fries
- 1 cup (250 g) toum (Lebanese garlic sauce)
- Lemon wedges
Instructions
- Preheat oven to 425°F (220°C) or prepare an outdoor grill.
- In a bowl, whisk together oregano, paprika, brown sugar, garlic, red wine vinegar, sea salt, lemon juice, and olive oil until combined.
- Place the butterflied chicken on a wire rack over a baking tray and pat dry with paper towels.
- Brush the marinade evenly over both sides of the chicken. Marinate for at least 30 minutes, or refrigerate overnight for best flavor.
- Roast or grill the chicken skin-side up for 40–45 minutes, brushing with extra marinade halfway through, until golden and cooked through (165°F internal temperature).
- Remove from heat and rest for 10 minutes before carving.
- Serve with crispy oven fries, toum, and lemon wedges.
Notes
- Marinate overnight for richer flavor.
- Pat chicken dry before cooking for extra crispy skin.
- Roast on a wire rack for even heat circulation.
- For extra smokiness, finish on the grill for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting or Grilling
- Cuisine: Portuguese
- Diet: Halal