Portuguese chicken
Discover the flavors of Portugal with this delicious Portuguese Chicken recipe. Marinated in a tantalizing blend of garlic, chili peppers, vinegar, olive oil, brown sugar, and spices, then roasted to perfection alongside potatoes and red onions. A simple yet aromatic dish perfect for any occasion!
- 31 Mar 2025
- Cook time 60 min
- Prep time 135 min
- 6 Servings
- 11 Ingredients
Portuguese chicken, also known as Frango Piri-Piri, is a flavorful dish bursting with rich and spicy flavors. Native to Portugal, this recipe combines garlic, chili peppers, and paprika to create a tantalizing marinade that infuses the chicken with delicious aromas. Accompanied by roasted potatoes and red onions, this meal is perfect for a hearty family dinner or an impressive dish for guests.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
In a small bowl, combine the minced garlic, chopped red hot chili peppers, vinegar, olive oil, brown sugar, paprika, dried oregano, and salt. Mix well to form a paste.
Place the whole chicken in a large roasting pan. Rub the marinade all over the chicken, ensuring it is evenly coated. For best results, try to get some marinade under the skin as well.
Place the quartered potatoes and red onion wedges around the chicken in the roasting pan. Drizzle a little olive oil over the vegetables and season with a pinch of salt if desired.
Put the roasting pan in the preheated oven. Roast for approximately 1 hour and 30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Baste the chicken occasionally with the pan juices to keep it moist.
Use a meat thermometer to check the internal temperature of the chicken. Ensure it reaches 165°F (74°C) at the thickest part of the breast and thigh.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute within the meat, making it more flavorful and tender.
Carve the chicken and serve it with the roasted potatoes and red onions. Enjoy your delicious Portuguese Chicken!
Tips:
- Marinate the chicken for at least 3 hours, or overnight if possible, to allow the flavors to fully penetrate the meat.
- Preheat your oven to 400°F (200°C) for even and efficient roasting.
- Cut the potatoes and onions into uniform sizes to ensure they cook evenly alongside the chicken.
- Use a meat thermometer to check the internal temperature of the chicken; it should reach at least 165°F (75°C) for safe consumption.
- Baste the chicken with the juices from the roasting pan halfway through cooking for added moisture and flavor.
With its vibrant spices and roasted aroma, Portuguese chicken is a satisfying dish that brings the taste of Portugal to your table. The combination of tender, marinated chicken and crispy roasted vegetables makes for an unforgettable meal. Enjoy your Portuguese chicken with a side of fresh salad or some crusty bread for a complete dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 860kcal | 43% |
| Protein | |
| Protein 66g | 42% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 7g | 18% |
| Sugar 7g | 7% |
| Fat | |
| Fat 50g | 59% |
| Saturated 14g | 46% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 170mg | 31% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 18mg | 110% |
| Vitamin B6 1.33mg | 78% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 54mg | 63% |
| Vitamin E 1.92mg | 13% |
| Vitamin K 33ug | 28% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.44mg | 49% |
| Iron, Fe 6mg | 57% |
| Magnesium, Mg 100mg | 25% |
| Phosphorus, P 480mg | 39% |
| Potassium, K 1430mg | 42% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 530mg | 36% |
| Zinc, Zn 6mg | 54% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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