Frango Assado Traybake (Roast Chicken with Lemon and Garlic)
Why this recipe works
- One-tin cooking: The chicken, potatoes, onion and aromatics roast together, so the vegetables absorb the savoury cooking juices as the chicken cooks.
- Simple layered flavour: Lemon, garlic, bay leaves, paprika, olive oil and white wine create a bright, savoury base without needing a separate sauce.
- Golden chicken skin: Starting at 220°C (430°F), then reducing to 190°C (375°F), helps colour the skin while giving the thighs and potatoes time to cook through.
Get the most out of this recipe
Timing notes
- Mostly hands-off: The active work is brief: once the chicken is coated and the tray is assembled, the oven does most of the cooking.
- Rest before serving: Let the chicken rest briefly before serving so the juices settle, then toss the potatoes through the pan juices.
Common mistakes
- Avoid crowding: Give the potatoes and chicken enough space in the tin; overcrowding traps steam and makes it harder for the skin to turn golden.
- Do not skip the temperature change: The initial high heat helps with colour, while the lower second stage lets the chicken and potatoes cook through without scorching the garlic or lemon.
- Watch the pan juices: If the tin starts to look dry, add a small splash of water around the edges to stop the aromatics catching.
Ingredient swaps
- Alcohol-free option: Replace the white wine with water for a lighter but still useful pan juice.
- Smokier flavour: Use smoked paprika instead of sweet paprika if you want a deeper, more rounded flavour.
Make-ahead tips
- Reheat in the oven: Reheat leftovers at 190°C (375°F) until piping hot; a small splash of water helps loosen the juices while the skin re-crisps.
- Freezer-friendly: Cool leftovers fully, freeze in a sealed container, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Halve any larger new potatoes so they are a similar size, then cut the onion into wedges, lightly crush the garlic cloves, and cut the lemon into 6 wedges.
- In a large bowl, mix the olive oil, sweet paprika, fine sea salt and black pepper. Add the chicken thighs and turn to coat well, rubbing the seasoning over the skin.
- Tip the potatoes, onion, garlic, lemon wedges and bay leaves into a roasting tin and spread out. Nestle the chicken thighs on top, skin-side up, then pour the dry white wine into the tin around the edges.
- Roast for 20 minutes, then reduce the oven to 190°C (375°F). Roast for a further 45 to 50 minutes, turning the potatoes once halfway through, until the chicken skin is golden and the juices run clear when the thickest part is pierced.
- Transfer the chicken to a plate and rest for 5 minutes. Spoon off any excess surface fat if you like, then toss the potatoes and onion through the roasting juices to coat and serve everything with the pan juices spooned over.
Recipe notes
Tips
- For the best colour, keep the chicken skin-side up and avoid crowding the tin so the heat can circulate.
- If the tin looks dry at any point, add a small splash of water to keep the juices from catching.
- Food safety: make sure the chicken is cooked through, with clear juices and no pink at the bone; this is especially important for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace Dry White Wine with water for an alcohol-free traybake; the pan juices will be lighter but still tasty.
- Replace Sweet paprika with Smoked paprika for a deeper, smoky flavour.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat in a 190°C (375°F) oven until piping hot and the skin re-crisps; add a splash of water to loosen the juices if needed. Freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 1h 25min (15min active)
- Difficulty: Easy
- Cuisine: Portuguese
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