Portuguese Chicken Baked with Potatoes and Garlic
Infused with bold Mediterranean flavors, this Portuguese Chicken Baked with Potatoes and Garlic is a comforting one-pan meal that's perfect for weeknights or casual gatherings. Juicy chicken, marinated in a savory blend of olive oil, garlic, paprika, lemon juice, and white wine, is roasted to perfection atop golden, tender potatoes. The optional addition of smoked paprika brings a smoky depth, while a garnish of fresh parsley adds a vibrant, herbaceous touch. With minimal prep time and a single dish to clean, this hearty recipe is as convenient as it is flavorful. Serve it straight from the oven for a rustic, homey dish that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 kg Chicken, whole or cut into pieces
- 750 g Potatoes, peeled and cut into chunks
- 6 Garlic cloves, minced
- 4 tbsp Olive oil
- 2 tsp Paprika
- 1 tsp Smoked paprika (optional)
- 100 ml White wine
- 1 Lemon, juiced
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 1.5 tsp Salt
- 1 tsp Ground black pepper
Instructions
1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine the olive oil, minced garlic, paprika, smoked paprika (if using), white wine, lemon juice, salt, and pepper. Whisk together to form a marinade.
3. Place the chicken pieces into the bowl and thoroughly coat them with the marinade. Let the chicken marinate for at least 20 minutes (or up to 2 hours in the refrigerator for more flavor).
4. While the chicken marinates, prepare the potatoes by peeling and cutting them into evenly sized chunks.
5. Arrange the potato chunks in a large baking dish or roasting pan. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Toss to coat.
6. Add the marinated chicken pieces on top of the potatoes, pouring any remaining marinade over everything.
7. Place the baking dish in the preheated oven and roast for 50-60 minutes, or until the chicken is golden brown and fully cooked (internal temperature of 75°C/165°F), and the potatoes are fork-tender.
8. About halfway through cooking, use a spoon to baste the chicken and potatoes with the pan juices for added flavor and moisture.
9. Once cooked, remove the baking dish from the oven and let it rest for 5 minutes.
10. Garnish the dish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 9.5 g | ||
| Protein | 290.8 g | 582% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 310 mg | 24% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 5801 mg | 123% | |
*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.
