Portuguese Chicken - cooking recipe

Ingredients

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

Preparation

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.
Combine remaining ingredients in a medium bowl. Pour mixture over chicken. Cover; refrigerate for 3 hours, or overnight.
Preheat the oven to 425\u00b0F. Drain chicken; reserve marinade. Place chicken on an oiled wire rack over a roasting pan. Pour reserved marinade over chicken.
Roast for 30-35 mins, or until browned and cooked through, basting occasionally with pan juices during cooking. Serve with salad.