Frango Assado
Discover the irresistible flavors of Frango Assado, a traditional Portuguese roasted chicken dish that’s bursting with savory, citrusy, and herbaceous notes. This recipe features a whole chicken marinated in a zesty blend of olive oil, fresh lemon juice, garlic, paprika, oregano, and sea salt, ensuring every bite is infused with bold, aromatic flavors. Stuffed with fragrant rosemary, onion, and lemon slices, and roasted to golden perfection, this crowd-pleasing dish offers a crispy, flavorful skin while keeping the meat tender and juicy. Perfect for a comforting family dinner or an impressive centerpiece at gatherings, Frango Assado pairs beautifully with sides like roasted potatoes or a crisp green salad. Easy to prepare yet irresistibly gourmet, this Portuguese roast chicken recipe will transport your taste buds straight to the Mediterranean.
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Recipe Information
Ingredients
- 1 approximately 4 pounds whole chicken
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons paprika
- 4 pieces garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 medium onion, quartered
- 1 medium lemon, sliced
- 2 whole rosemary sprigs
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the olive oil, lemon juice, paprika, minced garlic, salt, black pepper, and oregano to form a marinade.
Rinse the chicken under cold water and pat dry with paper towels. Remove any giblets if they are inside the cavity.
Place the chicken in a large baking dish or roasting pan.
Rub the marinade all over the chicken, inside the cavity and underneath the skin for extra flavor.
Stuff the chicken cavity with the quartered onion, lemon slices, and rosemary sprigs.
Tie the legs of the chicken together with kitchen twine and tuck the wings underneath the body.
Roast the chicken in the preheated oven for approximately 85-90 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.
Baste the chicken occasionally with the juices from the pan to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the frango assado hot with your choice of sides like roasted potatoes or a fresh salad.
Nutrition Facts
Calories |
4806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.5 g | 370% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1597 mg | 532% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.2 g | ||
| Protein | 494.0 g | 988% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4635 mg | 99% | |
*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.
