Portugese Roasted Chicken Recipe
Ingredients (Serves 3)
Recipe – Adapted from laurainthekitchen.com
- Chicken leg quarters or bone-in thighs – 3 (Around 1.5 – 2 lb)
- Olive oil – 3 tbsp
Lemon juice – 3 – 4 tbsp
White wine – 1 tbsp (optional)
Garlic – 5 large cloves, grated or mashed in a mortar and pestle
Smoked paprika – 1 tbsp
Paprika – 1 tbsp
Portugese dry rub/ Portugese all spice – 1 tsp (optional)
Crushed chili flakes – 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Hot sauce (like Frank’s hot sauce) or peri peri (piri piri) hot sauce – 2 tbsp
Pepper powder – 1/2 tsp
Dried oregano or Italian seasoning – 1 tsp
Melted butter – 1 tbsp
Dried parsley – 1/4 tsp (optional)
Bay leaves – 2
Salt – As required
3. Potato, sliced into thin rounds – 3 – 4 medium
Method
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- 1. Make deep gashes on the chicken pieces.
- 2. In a small bowl, combine all the ingredients numbered 2. Taste-check for salt. Marinate the chicken pieces with this marinade. Keep in the refrigerator for at least 8- 12 hrs.
- 3. Preheat oven at 425 F. Drizzle some olive oil on the bottom of a baking/roasting pan and spread well. Combine potato slices with 1 tbsp olive oil and little salt and pepper. Arrange potato slices in a songle layer on the baking pan. Remove bay leaves from the marinade. Place the chicken pieces on top. Bake in the oven at 425 F for about 1 hour until chicken is completely cooked through. Take it out and brush with melted butter or olive oil. Broil at 425 F for 2 – 3 minutes until roasted well. Remove from oven. Serve Portugese roasted chicken with salad. It tastes really yum..do give it a try. We had it with Balela / Mediterranean Chickpea Salad.
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Portugese Roasted Chicken
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Maya: What is the name of the chickpea salad that you show accompanying the dish?
Balela / Mediterranean Chickpea Salad