Portuguese Chicken

• 1 None whole chicken (about 3 1/2 lbs)
• 1/2 cup lemon juice
• 2 tbsp olive oil
• 4 None red chili peppers, seeded and finely chopped
• 1 tbsp brown sugar
• 1 tbsp sweet paprika
• 1 clove garlic, crushed
• 2 tsp dried oregano
• 2 tsp salt
• None None Salad, to serve

1. Using kitchen scissors, cut along both sides of the chicken's backbone; discard backbone. Place chicken, skin-side up, on a cutting board. Using the heel of your hand, press down on the breastbone to flatten. Insert a metal skewer through the thigh and opposite wing of the chicken to keep it flat. Repeat with the other thigh and wing. Place chicken in a large, shallow dish.
2. Combine remaining ingredients in a medium bowl. Pour mixture over chicken. Cover; refrigerate for 3 hours, or overnight.
3. Preheat the oven to 425u0b0F. Drain chicken; reserve marinade. Place chicken on an oiled wire rack over a roasting pan. Pour reserved marinade over chicken.
4. Roast for 30-35 mins, or until browned and cooked through, basting occasionally with pan juices during cooking. Serve with salad.

chicken, lemon juice, olive oil, red chili peppers, brown sugar, sweet paprika, clove garlic, oregano, salt, salad

Taken from recipes-plus.com/api/v2.0/recipes/36044 (may not work)