Sugar-Free Frango Assado
Indulge in the rich, aromatic flavors of Sugar-Free Frango Assado, a wholesome spin on the classic Portuguese roasted chicken dish. Perfect for those seeking a healthy yet deeply flavorful meal, this recipe features a succulent whole chicken marinated with zesty lemon, fragrant rosemary and thyme, and a blend of warm spices like paprika, cumin, and coriander. The chicken is roasted to perfection, nestled in a savory bath of white wine and chicken stock that ensures tender, juicy results. With no added sugar, this nutritious recipe is ideal for clean eating and pairs beautifully with roasted vegetables or a fresh green salad. Ready in just over an hour and serving four, it's a crowd-pleaser that's easy enough for weeknights yet impressive enough for special occasions. Complete your culinary journey with this flavor-packed, sugar-free Frango Assado recipe today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 1 tablespoon Sea salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 whole Lemon, juiced and zested
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Paprika
- 1 teaspoon Onion powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 cup White wine
- 1 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Rinse and pat dry the whole chicken. Place it in a roasting pan or ovenproof dish.
In a small bowl, combine the sea salt, black pepper, olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, paprika, onion powder, ground coriander, and ground cumin.
Rub this mixture all over the chicken, ensuring it is evenly coated. You may also gently loosen the skin and rub some of the mixture underneath for more flavor.
Pour the white wine and chicken stock into the bottom of the roasting pan.
Cover the chicken loosely with foil and place it in the preheated oven.
Roast for 30 minutes, then remove the foil, baste the chicken with the juices from the pan, and continue roasting for another 30-40 minutes.
Check the internal temperature of the chicken with a meat thermometer. It should reach 165°F (74°C) in the thickest part of the thigh.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the Frango Assado with roasted vegetables or a side salad for a complete meal.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 7236 mg | 315% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.1 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 782 mg | 17% | |
*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.
