Frango Assado à Portuguesa (Portuguese-Style Roast Chicken)
Why this recipe works
- Simple, layered flavour: Garlic, paprika, lemon and olive oil season the chicken deeply without masking its natural savoury flavour.
- Crisp skin, juicy meat: Starting at 200°C (390°F) helps the skin begin to crisp before the gentler roast at 180°C (355°F) finishes the meat evenly.
- Built-in sauce: White wine and roasting juices collect in the pan, creating a bright, savoury sauce to serve with the carved chicken.
Get the most out of this recipe
Timing notes
- Short marinating window: The room-temperature marinade gives the garlic, paprika and lemon time to season the surface before roasting.
- Rest before carving: Letting the chicken rest for 10 minutes helps the juices settle, so the meat stays moister when sliced.
Texture tips
- Dry the chicken well: Patting the chicken dry before adding the marinade helps the skin roast rather than steam.
- Baste during roasting: Basting with the pan juices keeps the surface glossy and adds flavour as the chicken cooks.
Ingredient notes
- Use sweet paprika: Sweet paprika gives colour and gentle warmth without turning the dish spicy.
- Lemon keeps it bright: Fresh lemon juice balances the richness of the chicken and olive oil, with extra wedges served at the table for freshness.
Make-ahead tips
- Good for leftovers: Cool leftover chicken quickly and store it with a little pan juice to help keep the meat moist.
- Reheat gently: Warm leftovers in a 180°C (355°F) oven until piping hot, or slice and heat gently in the roasting juices.
Equipment you'll need
Ingredients
Instructions
- Crush the garlic to a paste with the fine sea salt. Coarsely crush the black peppercorns, then mix with the sweet paprika, olive oil and the juice of 1 lemon to make a loose marinade.
- Put the chicken in a roasting pan and rub the marinade all over, including under the skin where you can. Cover and marinate at room temperature for 30 minutes.
- Heat the oven to 200°C (390°F). Pour the dry white wine into the roasting pan around the chicken, then roast for 20 minutes to start crisping the skin.
- Reduce the oven to 180°C (355°F) and continue roasting for 40 to 50 minutes, basting with the pan juices every 15 minutes. The chicken is ready when the juices run clear and the thickest part of the thigh reaches 75°C (165°F).
- Rest the chicken for 10 minutes, loosely covered, then carve. Cut the remaining lemon into wedges and serve with the roasting juices spooned over.
Recipe notes
Tips
- For the crispest skin, make sure the chicken is well dried before rubbing on the marinade.
- If the pan looks dry at any point, add a small splash of Dry White Wine to keep the juices from catching.
- Food safety: if serving anyone who is pregnant, elderly, or immunocompromised, cook the chicken until the thigh reaches 75°C (165°F) and the juices run clear.
Substitutions
- Replace Dry White Wine with water for a non-alcoholic roasting liquid; the flavour will be lighter but the pan juices will still be good.
- Replace Lemon with Lime for a sharper citrus note.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container with a little of the pan juices. Reheat in a 180°C (355°F) oven until piping hot, or slice and warm gently in the roasting juices to keep it moist.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 50min (20min active)
- Difficulty: Easy
- Cuisine: Portuguese
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