Portuguese-style roast chicken pieces
Enjoy a flavorful Portuguese-style roast chicken recipe featuring a 3 lb whole chicken marinated with red hot chili peppers, garlic, paprika, oregano, thyme, zesty lemon juice, olive oil, and brown sugar. This savory dish is completed with roasted red onions and potatoes, making it an irresistible dinner option that’s bursting with aromatic flavors. Perfect for family meals or special gatherings!
- 25 Apr 2024
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Discover the bold and flavorful taste of Portuguese-style roast chicken pieces, a dish that combines tender chicken with a vibrant mix of spices and herbs. Perfect for a family dinner or a special occasion, this recipe will transport your taste buds to the sunny coasts of Portugal with its savory and spicy profile.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse and pat dry the whole chicken. Cut it into pieces (legs, thighs, wings, and breast).
- In a blender or food processor, blend together the red hot chili peppers, garlic cloves, paprika, dried oregano, fresh thyme, lemon juice, olive oil, and brown sugar until you get a smooth paste.
- Place the chicken pieces in a large mixing bowl or a resealable plastic bag.
- Pour the marinade over the chicken, ensuring each piece is well-coated.
- Cover the bowl with plastic wrap or seal the bag, and let the chicken marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.
- Peel the red onions and cut them into quarters.
- Wash the potatoes thoroughly and cut them into thick wedges.
- Arrange the marinated chicken pieces in a large roasting pan.
- Add the quartered onions and potato wedges around the chicken pieces.
- Drizzle a bit of olive oil over the vegetables and sprinkle with some salt and additional dried herbs if desired.
- Place the roasting pan in the preheated oven.
- Roast for about 45-60 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Stir the potatoes and onions halfway through the cooking time to ensure even roasting.
- Once the chicken is cooked and the vegetables are tender and slightly caramelized, remove the roasting pan from the oven.
- Let the chicken pieces rest for a few minutes before serving.
- Serve the Portuguese-style roast chicken pieces hot, accompanied by the roasted potatoes and onions.
- Optionally, garnish with fresh lemon wedges and a sprinkle of fresh herbs for an added burst of flavor.
Tips:
- Marinate the chicken for at least 2 hours, or overnight if possible, to allow the flavors to fully penetrate the meat.
- Make sure to preheat your oven to 400°F (200°C) for optimal roasting conditions.
- Cut the chicken into uniform pieces to ensure even cooking.
- For extra crispy skin, you can broil the chicken on high for the last 5 minutes of cooking.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
- Customize the spice level by adjusting the amount of red hot chili peppers according to your preference.
- Consider adding a splash of white wine to the marinade for an extra depth of flavor.
Your Portuguese-style roast chicken pieces are now ready to serve. Enjoy the juicy, well-seasoned chicken with the perfectly roasted vegetables. This dish pairs well with a simple green salad or some crusty bread to soak up all the delicious juices. Bom apetite!
| Nutrition Facts | |
|---|---|
| Serving Size | 630 grams |
| Energy | |
| Calories 1220kcal | 49% |
| Protein | |
| Protein 90g | 63% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 10g | 26% |
| Sugar 9g | 9% |
| Fat | |
| Fat 80g | 93% |
| Saturated 20g | 70% |
| Cholesterol 300mg | - |
| Vitamins | |
| Vitamin A 470ug | 52% |
| Choline 240mg | 44% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.84mg | 65% |
| Vitamin B3 27mg | 159% |
| Vitamin B6 1.75mg | 103% |
| Vitamin B9 90ug | 21% |
| Vitamin B12 0.92ug | 38% |
| Vitamin C 70mg | 79% |
| Vitamin E 3.57mg | 24% |
| Vitamin K 70ug | 60% |
| Minerals | |
| Calcium, Ca 240mg | 19% |
| Copper, Cu 0.58mg | 0% |
| Iron, Fe 10mg | 91% |
| Magnesium, Mg 140mg | 34% |
| Phosphorus, P 680mg | 54% |
| Potassium, K 1790mg | 53% |
| Selenium, Se 80ug | 142% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 9mg | 79% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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