..where teens can learn to cook restaurant quality meals for the family
Rotisserie-Style Brazilian Chicken
Want to go to Brazil? You can't can you. Not right now. But you can make this roast chicken instead which is juicy and tasty, and if you close your eyes whilst eating it, you could be in Brazil. Perfect for a summer family dinner and done well in the oven or on a BBQ rotisserie!
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
This recipe is uniquely superior due to its rich blend of spices and the marination process that infuses the chicken with robust Brazilian flavours. The basting technique ensures the chicken remains juicy while developing a crisp, golden skin.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Baking dish
- chefs knife
- Cutting board
- Basting brush
- Aluminium foil
- Meat thermometer
Ingredients
- 1.4 kg whole chicken
- 1 tbsp olive oil
- 2 tbsp sea salt
- 2 tbsp lemon juice
- 2-3 cloves garlic
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tbsp ground black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper optional
- 1 large onion quartered
- 1 lemon quartered
- fresh herbs such as rosemary or thyme for garnish
Instructions
Prep in Advance
- Start by washing your hands.
- Gather all necessary utensils and ingredients.
- Grab your chopping board and chef's knife and mince or finely chop the 2-3 cloves garlic
- Peel and quarter 1 large onion
- Roll your lemon hard against your chopping board. Feel all the little pockets of juice inside burst open.(Ever done this? Read these words, then close your eyes and picture it vividly…imagine pushing on that lemon, and think about the smell of the waxy lemon skin holding all the fresh juice inside, then imagine slicing through the flesh and thrusting one half of the lemon into your mouth and sucking on the sharp juice! Did your mouth water? Most people's does just by visualising this. Interesting then, the role of your brain in the enjoyment of food! Also great when you haven't got any food in and you have to imagine eating dinner..)
Let's Cook!
- Un-bag the chicken and place it in a baking dish.
- In a small bowl, add 2 tbsp sea salt.
- Add 2 tbsp lemon juice.
- Add the minced garlic.
- Add the 1 tbsp paprika.
- Add 1 tbsp dried oregano
- Add 1 tbsp ground black pepper
- Add 1 tbsp onion powder
- Add 1 tbsp cayenne pepper (a bit less for those who don't want spice!)
- Drizzle the 1 tbsp olive oil over the chicken.
- Rub the spice mixture all over the chicken, making sure to coat it well, including inside the cavity.
- Place the quartered onion and 1 lemon inside the chicken cavity.
- Preheat your oven to 180°C (350°F).
- Place the chicken in the preheated oven.
- Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F).
- Baste the chicken with the pan juices every 30 minutes.
- Remove the chicken from the oven and cover it with aluminium foil.
- Let it rest for 10-15 minutes before carving.
- Garnish with fresh herbs and serve hot.
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