Portuguese Roast Chicken is a bold, comforting dish that brings sun-kissed Mediterranean flavors straight to your kitchen. Marinated with smoky paprika, fragrant oregano, fresh lemon zest, and garlic, this oven-roasted chicken delivers irresistibly crispy skin and tender, juicy meat. It’s an easy yet impressive recipe, perfect for family dinners, Sunday lunches, or special gatherings when you want maximum flavor with minimal effort.

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Ingredients

For the Chicken

1 whole chicken (1.6–1.8 kg), butterflied
Salt, to taste

For the Marinade

Zest of 1 lemon
2 garlic cloves, finely crushed
1 tablespoon smoked paprika
½ tablespoon cayenne pepper (adjust to taste)
1 tablespoon dried oregano
1 tablespoon brown sugar
1 tablespoon sea salt
3 tablespoons extra virgin olive oil

For Serving & Garnish

Fresh parsley, finely chopped
Lemon wedges
Fresh garden salad

Instructions for Portuguese Roast Chicken

Prepare the Marinade
In a mixing bowl, combine lemon zest, garlic, paprika, cayenne pepper, oregano, brown sugar, sea salt, and olive oil. Mix until well blended.
Season the Chicken
Place the butterflied chicken on a clean surface. Rub the marinade generously over both sides, ensuring it reaches all crevices.
Marinate
Cover and refrigerate for at least 1 hour. For deeper flavor, marinate overnight.
Preheat the Oven
Heat your oven to 200°C (390°F).
Roast
Place the chicken skin-side up on a lined roasting tray. Roast for about 60 minutes, or until the skin is golden and crispy and juices run clear.
Rest & Serve
Let the chicken rest for 5–10 minutes before carving. Garnish with parsley and serve with lemon wedges.

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Pro Tips

Marinate overnight for maximum flavor infusion
Pat the chicken dry before roasting for extra-crispy skin
Use a meat thermometer; the internal temperature should reach 75°C (165°F)
Rotate the tray halfway through cooking for even browning

Why This Recipe Works

Balanced spice blend with smoky and citrusy notes
Butterflied chicken cooks faster and more evenly
Simple pantry ingredients with restaurant-quality results
Versatile dish that pairs with many sides

Substitutions & Variations

Swap cayenne pepper for chili flakes or sweet paprika for milder heat
Use chicken thighs or drumsticks instead of a whole chicken
Add fresh thyme or rosemary for extra herbal aroma
Replace lemon zest with orange zest for a subtle citrus twist

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Marinate the chicken up to 24 hours in advance

Storage

Refrigerate leftovers in an airtight container for up to 3 days

Freezing

Freeze cooked chicken for up to 3 months

Reheating

Oven: Reheat at 175°C (350°F), covered, for 20–25 minutes
Microwave: Heat portions on medium power until warmed through
Stovetop: Gently reheat with a splash of broth in a covered skillet

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Serving Ideas for Portuguese Roast Chicken

Fresh garden salad with olive oil and lemon dressing
Roasted vegetables like carrots, peppers, or potatoes
Fluffy rice pilaf or herbed couscous
Garlic bread to soak up the flavorful juices

Nutrition (Per Serving Estimate)

Calories: ~550
Protein: ~52g
Fat: ~34g
Carbohydrates: ~5g
Sodium: ~900mg

Values are approximate and may vary.

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Frequently Asked Questions

What makes Portuguese Roast Chicken unique?
Its bold marinade featuring paprika, garlic, and lemon creates a rich, smoky flavor with a citrus finish.

Can I make this recipe less spicy?
Yes, simply reduce or omit the cayenne pepper.

Is butterflying the chicken necessary?
It’s recommended for even cooking and crispier skin, but you can roast it whole with a longer cooking time.

How do I know the chicken is fully cooked?
Check that the thickest part reaches 75°C (165°F) internally.

Portuguese Roast Chicken is a simple yet flavorful recipe that transforms everyday ingredients into a memorable meal. With its crispy skin, juicy interior, and bold seasoning, it’s a reliable favorite you’ll return to again and again.