1 Mick's Meat Barn Lilydale Free Range Butterflied Chicken
2 tsp olive oil
5 long red chillies
4 garlic cloves
2 tbsp oregano leaves
2 tsp smoked paprika
1/3 cup (80ml) olive oil, extra
2 tsp red wine vinegar
1 tsp salt
600g of your favourite frozen chips
1/2 cup (150g) mayonnaise
1 tbsp lemon juice
Lemon wedges, to serve
Oregano leaves, extra, to serve
Step 1 - Preheat oven to 180C. Line a large shallow baking dish with baking paper.
Step 2 - Heat the oil in a small frying pan over medium high heat. Add chillies and garlic and cook for 2 mins or until chillies start to blister. Transfer to a small processor. Add oregano, paprika, extra oil, vinegar and salt. Process until just smooth. Reserve 1/2 cup of the piri piri sauce.
Step 3 - Place chicken on prepared dish. Brush 1/2 the remaining piri piri sauce. Bake for 1 hour 30 mins, brushing with the remaining sauce occasionally, until golden and cooked through. Set aside to rest for 10 mins.
Step 4 - Meanwhile, bake the chips for the last 30 mins of cooking time or until golden. Combine the mayonnaise and lemon juice in a small bowl.
Step 5 - Divide the chicken with chips among serving plates. Serve with reserved piri piri sauce, lemon mayonnaise, lemon wedges and oregano leaves. Enjoy!
And if you have a favourite recipe that you would love to see featured in Mick's Weekly Newsletter or a particular cut you’d like to see on special please email us at firstname.lastname@example.org