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Portuguese Butterflied Chicken

What you need:

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1 Butterflied Chicken

2 tbsp sweet smoked paprika (we like La Chinata)

1 tspn crushed garlic

1 tbsp himalayan rock salt

1 tbsp cracked black pepper

2 tspn chili powder

3 brown onions

1/4 cup white wine (cheap chardonnay will do)

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Here we go:
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In a bowl, mix all wet and dry ingredients thoroughly and leave out the onions for time being. With the chicken fat side up, pour marinade over the chicken and massage into the chicken. Place chicken into the fridge for half hour. Meanwhile pre heat your oven fan forced on 190 degrees. Next chop your onions into large pieces and set aside.
Once chicken has had time to rest in marinade, place chicken fat side up in baking tray and pour remaining mix over the chicken. Scatter onions around chicken and place in oven for 1 hour and 10 minutes. Check every 20 mins and baste in its juices using a large serving spoon.  Once cooked place on a chopping board to rest for 10 minutes and serve with salad and bread!
Serves 4
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