Portuguese Style Roast Chicken
Experience the rich, bold flavors of Portuguese cuisine with this mouthwatering Portuguese Style Roast Chicken. Featuring a perfectly roasted whole chicken infused with a vibrant marinade of smoky paprika, garlic, oregano, and zesty lemon, this dish is a celebration of rustic Mediterranean flavors. Paired with golden, crispy roasted potatoes and sweet caramelized onions, all cooked together in white wine and savory pan juices, this one-pan wonder is as easy as it is delicious. With just 20 minutes of prep time and a glorious aroma filling your kitchen as it roasts, this recipe is perfect for family gatherings or special occasions. Serve this tender, juicy chicken with its complementary roasted sides for a comforting, authentic Portuguese-inspired feast.
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Recipe Information
Ingredients
- 1 2.5-3 lb bird whole chicken
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 0.5 teaspoon red chili flakes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup white wine
- 2 bay leaves
- 1.5 lbs small yellow potatoes
- 1 medium onion, roughly chopped
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix together olive oil, paprika, smoked paprika, minced garlic, dried oregano, lemon juice, lemon zest, chili flakes, salt, and black pepper to create a marinade.
Pat the chicken dry with paper towels and gently loosen the skin from the breast and thighs without tearing it.
Rub half of the marinade under the chicken skin and spread the remaining marinade all over the exterior and inside the cavity of the chicken.
Place the chicken breast-side up in a roasting pan or deep oven-proof dish. Toss the bay leaves and onion around the chicken.
Cut the yellow potatoes into halves or quarters (depending on size) and season them with a drizzle of olive oil, salt, and pepper. Arrange the potatoes around the chicken in the pan.
Pour the white wine into the bottom of the pan to keep the chicken moist while roasting.
Place the pan in the preheated oven and roast for 80–90 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the breast and thighs.
Halfway through cooking, baste the chicken with the pan juices to keep it moist and enhance the flavor.
Once done, remove the chicken from the oven and allow it to rest for 10–15 minutes before carving.
Serve the chicken with the roasted potatoes and onions, drizzled with the flavorful pan juices for an authentic Portuguese experience.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 4879 mg | 212% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3664 mg | 78% | |
*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.
