Portuguese Roasted Chicken (Frango Assado)

🛒 Ingredients

• Chicken (whole or parts with bone and skin) 300 g · 540 kcal
• Olive Oil 15 g · 120 kcal
• Garlic cloves 6 g · 9 kcal
• Lemon 20 g · 6 kcal
• Bay leaf (dried) 0 g · 1 kcal
• Piri-piri powder (or smoked paprika) 1 g · 3 kcal

👨‍🍳 Instructions

1. Pat the chicken dry with paper towels. Make a few shallow cuts on the breast and thighs to help the marinade penetrate.
2. In a bowl, combine olive oil, minced garlic, piri-piri powder (or paprika), salt, and pepper. Squeeze half a lemon into the mixture.
3. Rub the marinade all over the chicken, ensuring it gets into the cuts and under the skin. Place bay leaves inside the chicken cavity.
4. Marinate the chicken for at least 30 minutes at room temperature, or ideally, refrigerate for 2-4 hours or overnight for best flavor.
5. Preheat your oven to 200°C (400°F). Place the marinated chicken, breast-side up, in a roasting pan.
6. Roast for 60-90 minutes, or until the internal temperature of the thickest part of the thigh reaches 75°C (165°F) and the skin is golden and crispy.
7. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute, ensuring a tender and moist result.