Portuguese Roast Chicken (Frango Assado) with Piri Piri

Name: Portuguese Roast Chicken (Frango Assado) with Piri Piri
Prep time: 20 min
Cook time: 70 min
Total time: 105 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 4 cloves garlic (minced); 2 tablespoons paprika; 1/4 cup olive oil; 1/4 cup white wine; 2 tablespoons piri-piri sauce; 1 teaspoon salt; 1 teaspoon black pepper; 1 whole chicken (about 1.5 kg, butterflied); 4 medium potatoes (cut into wedges); 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper

105 min 4 servings Medium

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Portuguese Roast Chicken (Frango Assado) with Piri Piri

Savour the flavours of Portugal with this succulent roast chicken marinated in paprika, garlic, and piri-piri sauce, served with roasted potatoes.

Prep

20 min

Cook

70 min

Total

105 min

Servings

Difficulty

Medium

Portuguese Roast Chicken, or Frango Assado, is a delightful dish that brings the vibrant flavours of Portugal into your kitchen. Marinated in a blend of paprika, garlic, white wine, and piri-piri sauce, this chicken is prepared to perfection. The key to a great Frango Assado lies in the marinade, which infuses the chicken with deep, complex flavours. The method of butterflying the chicken allows it to cook evenly, resulting in juicy meat and crispy skin. Roasting it alongside golden potatoes makes for a complete and satisfying meal that is guaranteed to impress your family and friends.

Ingredients

Servings

Marinade

Chicken

Potatoes

Instructions

Prepare the marinade

In a bowl, mix minced garlic, paprika, olive oil, white wine, piri-piri sauce, salt, and black pepper until well combined.

Marinate the chicken

Place the butterflied chicken in a large dish and coat it thoroughly with the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.

Pro tip: Ensure the chicken is evenly coated for maximum flavour penetration.

Preheat the oven

Preheat your oven to 220°C (425°F).

Prepare the potatoes

Toss potato wedges with olive oil, salt, and black pepper. Arrange them around the marinated chicken in a roasting pan.

Pro tip: Cut the potatoes uniformly to ensure even cooking.

Roast the chicken

Place the roasting pan in the preheated oven and roast for 60-70 minutes. Baste the chicken every 20 minutes with the juices from the pan.

Pro tip: Basting helps keep the chicken moist and enhances its flavour.

Check doneness

Insert a meat thermometer into the thickest part of the chicken thigh, ensuring it reads 74°C (165°F).

Pro tip: Avoid touching the bone with the thermometer for an accurate reading.

Rest the chicken

Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute.

Pro tip: Cover the chicken loosely with foil while resting to keep it warm.

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Tips & Tricks

<ul><li>Butterfly the chicken for even roasting.</li><li>Marinate for at least 4 hours for maximum flavour.</li><li>Baste regularly to keep the chicken moist and flavourful.</li></ul>

Serving Suggestions

Serve your Portuguese Roast Chicken with a side of roasted potatoes and a generous helping of piri-piri sauce for an extra kick. To complete the meal, consider pairing it with a green salad or a glass of Portuguese wine. This dish can be prepared ahead by marinating the chicken overnight. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.