Portuguese Chicken with Red Capsicum Salad

Serves 4
Time 45 minutes


1 whole chicken, jointed
2 tbsp chives, finely chopped

1 bunch coriander, finely chopped
2 sprigs rosemary, leaves picked
½ bunch thyme, finely chopped
1 red onion, diced
2 dried chillies, finely chopped
1 long red chilli, finely chopped
3 cloves garlic, finely chopped
1 tbsp dried oregano
2 tsp smoked paprika
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp cayenne pepper
1 lemon, quartered
¼ cup extra virgin olive oil
Salt and pepper, to taste

Red capsicum salad
1 cup marinated red capsicum
1 cucumber, diced
1 clove garlic, sliced
1 tbsp extra virgin olive oil
¼ cup parsley, roughly chopped
Salt and pepper


Preheat the oven to 185°C.

Score the skin of the chicken pieces and place in a shallow dish. Squeeze over the lemon juice then place the lemon quarters in the dish along with all of the marinade ingredients. Massage everything into the chicken until the pieces are completely coated in the marinade. Let marinate for at least 1 hour in the fridge.

Place the chicken and marinade into a heavy-based shallow casserole or baking dish, then place in the oven for 30 minutes.

To make the red capsicum salad, place the marinated capsicum in a bowl with the garlic, diced cucumber and parsley. Drizzle with extra virgin olive oil and season with salt and pepper, then mix and set aside.

Once cooked, remove the chicken from the oven and garnish with freshly chopped chives. Serve with red capsicum salad.