A homely dish that can be enjoyed on warmer or colder nights.

Recipe: Celia Laity

Meet Celia in the March/April 2023 issue of NZ Life & Leisure.

Serves: 6

INGREDIENTS

6 – 8 chicken thigh portions (bones in) or 1.7kg butterflied chicken
2 tablespoons olive oil
3 cloves garlic
1 lemon, zest finely grated
3 tablespoons lemon juice
2 teaspoons ground coriander
3 teaspoons smoked paprika
1 teaspoon chilli flakes
2-3 lemons, cut into chunky wedges
Mint sprigs

METHOD

Preheat the oven to 200°C.

Make the Portuguese seasoning by mixing the oil, garlic, lemon zest, lemon juice, coriander, paprika and chilli flakes together. Rub three-quarters of the seasoning all over the chicken and place the chicken in a roasting pan.

Roast at 200°C for 15 minutes then reduce the temperature to 180°C and roast for a further 50-55 minutes.

About 30 minutes before the end of cooking, baste the chicken with the remaining seasoning and add the lemon wedges.

If cooking butterflied chicken, cut into pieces. Drizzle any pan juices over the chicken, garnish with mint leaves and serve with the roasted lemon.