Dairy-Free Frango Assado
Discover the bold flavors of **Dairy-Free Frango Assado**, a Portuguese-inspired roasted chicken dish that’s both wholesome and satisfying. Perfectly seasoned with smoked paprika, garlic, oregano, and a hint of spice from red pepper flakes, this recipe creates a crispy, golden skin while keeping the meat inside juicy and tender. Enhanced with fresh lemon juice and olive oil, this dairy-free delight is simple yet deeply aromatic. Ideal for a family dinner or special occasion, it’s roasted to perfection and garnished with vibrant parsley and lemon wedges for a touch of brightness. With just 15 minutes of prep and a straightforward cooking method, this flavorful whole chicken recipe is sure to impress while accommodating dietary preferences. Keywords: dairy-free roasted chicken, frango assado recipe, Portuguese chicken dish, easy whole chicken dinner.
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Recipe Information
Ingredients
- 1 3 to 4 pounds whole chicken
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 6 large garlic cloves
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley
- 1 for garnish lemon wedges
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken under cold water and pat dry with paper towels. Place the chicken breast-side up in a roasting pan.
In a small bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes. Mix well to form a paste.
Gently loosen the skin over the chicken breast with your fingers, being careful not to tear it.
Rub about one-third of the spice paste directly onto the meat under the skin. Rub the remaining paste over the outside of the chicken, ensuring the legs and wings are well coated.
Tie the chicken legs together with kitchen twine and tuck the wings under the body to prevent burning.
Place the roasting pan in the preheated oven and roast the chicken for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thickest part of the thigh is pierced with a knife.
Remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with fresh parsley and lemon wedges before serving.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4849 mg | 211% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 1.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
