Portuguese Roast Chicken
Portuguese Roast Chicken is a bold, comforting dish made with a paprika-garlic marinade, fresh lemon zest, and herbs, roasted until the skin is crispy and the meat stays juicy and tender.
Equipment
- Mixing bowl
- roasting tray
- parchment paper
- meat thermometer Optional but recommended
- sharp knife
Ingredients
- 1 whole chicken (1.6–1.8 kg), butterflied
- salt, to taste
- 1 lemon zest
- 2 cloves garlic, finely crushed
- 1 tbsp smoked paprika
- 1/2 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp brown sugar
- 1 tbsp sea salt
- 3 tbsp extra virgin olive oil
- fresh parsley, finely chopped (for garnish)
- lemon wedges (for serving)
Instructions
- In a mixing bowl, combine lemon zest, crushed garlic, smoked paprika, cayenne pepper, oregano, brown sugar, sea salt, and olive oil until well blended.
- Place the butterflied chicken on a clean surface and rub the marinade generously over both sides, making sure it coats all areas evenly.
- Cover the chicken and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Preheat the oven to 200°C (390°F).
- Place the chicken skin-side up on a lined roasting tray and roast for about 60 minutes, until golden, crispy, and the juices run clear.
- Remove from the oven and let the chicken rest for 5–10 minutes before carving. Garnish with parsley and serve with lemon wedges.
Notes
For best results, marinate the chicken overnight and pat it dry before roasting to achieve extra-crispy skin. Always rest the chicken before carving to keep it juicy.