Portuguese Butterflied Chicken (May 2021 – Issue 2)

Source: The Australian’s Women’s Weekly

Prep + Cook Time: 1 hour
Serves 4


  • 2kg whole Chicken 
  • 60g soft Butter 
  • 1 teaspoon sweet Paprika 
  • ¼ teaspoon ground hot Chillies 
  • 3 cloves Garlic, chopped finely 
  • 2 tablespoons Flat-Leaf Parsley, chopped finely 
  • 1 Lemon 
  • 4 (500g) thick Carrots, cut into 3cm slices 
  • 2 medium (340g) Red Onions, quartered with the base intact 
  • 4 medium (500g) Zucchinis, cut into 3cm slices 
  • 1 bunch Broccolini, cut in half lengthways 
  • ¼ cup (60ml) Extra Virgin Olive Oil 
  • Peri-peri sauce, for serving 


  1. Preheat a covered barbecue with the lid closed to 200°C.
  2. To butterfly the chicken, use a sharp knife or kitchen scissors to cut down either side of the backbone; remove the backbone. Open the chicken out flat. Pat chicken dry with paper towel.
  3. Turn the chicken over and, starting at the neck end, insert your fingers between the skin and flesh of the breast and over thighs and drumsticks to separate.
  4. Mix the butter in a small bowl with the paprika, chilli, garlic and parsley. Grate the rind from the lemon; add to the bowl with salt and pepper. Spread the butter mixture under the skin and over the drumsticks, thighs and breast.
  5. Cut the lemon in half and place cut-side down in a baking dish. Place the chicken on top of the lemon. Turn the middle burners of the barbecue off if a 6-burner, or the side ones off if a 4-burner and place the baking dish on the part of the barbecue where the burners are off. Roast with the hood down for 45-50 minutes or until the skin is richly golden and chicken is cooked through. Carefully remove the chicken and lemon from the pan. Place the chicken on a platter; cover with foil to rest before carving.
  6. While the chicken is cooking, place the vegetables on the direct-heat part of the barbecue with a generous drizzle of oil. Turn once or twice during cooking and remove when cooked through. Cover to keep warm.
  7. While the chicken is resting, drizzle the vegetables with any pan juices in the roasting pan. Serve with peri-peri sauce.

The chillies can be adjusted up or down according to your taste.

The butter mixture is suitable to freeze and is not suitable to microwave.