Portuguese Roasted Chicken

• 1/4 cup olive oil
• 1/4 cup tomato paste
• 4 cloves garlic, peeled and quartered
• 2 tbsp finely grated lemon peel
• 1/3 cup lemon juice
• 4 None fresh small red Thai chili peppers, chopped coarsely
• 1 tbsp smoked paprika
• 1/3 cup fresh oregano leaves
• 1 None whole chicken (about 4 lbs)
• 1 None lemon, quartered
• 3 sprigs fresh lemon thyme

1. Blend or process 2 tbsp of the oil, tomato paste, garlic, lemon peel and juice, chili peppers, paprika and oregano until smooth to create a paste. Season to taste.
2. Rinse the chicken under cold water and pat dry inside and out with paper towels. Place the lemon quarters and thyme inside the cavity of the chicken and secure the cavity with a fine skewer.
3. Make a pocket under the skin of the breast, drumsticks and thighs with your fingers. Using disposable gloves, rub 1/4 cup of paste under the skin. Tuck the wing tips under the chicken and tie the legs together with kitchen string. Rub 1/4 cup of paste all over the chicken.
4. Heat the remaining 2 tbsp oil in a large skillet on medium-high heat. Cook the chicken until browned all over. Transfer to a 4 1/2-quart slow cooker. Cook, covered, on low, for 6 hours.
5. Cut the chicken into pieces and serve with the remaining paste.

olive oil, tomato paste, garlic, lemon peel, lemon juice, chili peppers, paprika, fresh oregano, chicken, lemon, lemon thyme

Taken from recipes-plus.com/api/v2.0/recipes/31413 (may not work)