Portuguese Chicken Recipe
Portuguese Chicken Recipe
Ingredients
For the Marinade
- 3 pounds whole chicken, cut into 8 pieces, or 4 bone-in, skin-on chicken thighs and 4 drumsticks
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 tablespoon paprika, smoked or sweet
- 1 teaspoon dried oregano
- 1 bay leaf, crumbled
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Roasting
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1-inch chunks
- 1 onion, large, cut into thick wedges
- 1/2 lemon, cut into wedges
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken: If using a whole chicken, cut it into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Pat the chicken pieces dry with paper towels.
⏱️ 5 min
- 2
Make the marinade: In a large bowl or a resealable plastic bag, combine the red wine vinegar, olive oil, minced garlic, paprika, dried oregano, crumbled bay leaf, red pepper flakes, salt, and black pepper. Mix well to combine.
⏱️ 5 min
- 3
Marinate the chicken: Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 4
Preheat oven and prepare vegetables: Preheat your oven to 400°F. Remove the chicken from the refrigerator about 30 minutes before roasting. In a large roasting pan, toss the chopped potatoes and onion wedges with a drizzle of olive oil, salt, and pepper.
⏱️ 10 min•🌡️ 400
- 5
Arrange chicken and roast: Place the marinated chicken pieces skin-side up over the potatoes and onions in the roasting pan. Tuck the lemon wedges among the chicken and vegetables. Pour the chicken broth into the bottom of the pan.
⏱️ 5 min
- 6
Bake the chicken: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the skin is golden brown and crispy. The potatoes should be tender and lightly browned. If the chicken browns too quickly, you can loosely tent it with foil.
⏱️ 45 min•🌡️ 400
- 7
Rest and serve: Remove the roasting pan from the oven. Let the chicken rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Portuguese Chicken Recipe
For the Marinade
- 3 pounds whole chicken, cut into 8 pieces, or 4 bone-in, skin-on chicken thighs and 4 drumsticks
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 tablespoon paprika, smoked or sweet
- 1 teaspoon dried oregano
- 1 bay leaf, crumbled
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Roasting
- 1 1/2 pounds potatoes, Yukon Gold or red, cut into 1-inch chunks
- 1 onion, large, cut into thick wedges
- 1/2 lemon, cut into wedges
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the chicken: If using a whole chicken, cut it into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Pat the chicken pieces dry with paper towels.
⏱️ 5 min - 2
Make the marinade: In a large bowl or a resealable plastic bag, combine the red wine vinegar, olive oil, minced garlic, paprika, dried oregano, crumbled bay leaf, red pepper flakes, salt, and black pepper. Mix well to combine.
⏱️ 5 min - 3
Marinate the chicken: Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 4
Preheat oven and prepare vegetables: Preheat your oven to 400°F. Remove the chicken from the refrigerator about 30 minutes before roasting. In a large roasting pan, toss the chopped potatoes and onion wedges with a drizzle of olive oil, salt, and pepper.
⏱️ 10 min•🌡️ 400 - 5
Arrange chicken and roast: Place the marinated chicken pieces skin-side up over the potatoes and onions in the roasting pan. Tuck the lemon wedges among the chicken and vegetables. Pour the chicken broth into the bottom of the pan.
⏱️ 5 min - 6
Bake the chicken: Roast for 45-55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the skin is golden brown and crispy. The potatoes should be tender and lightly browned. If the chicken browns too quickly, you can loosely tent it with foil.
⏱️ 45 min•🌡️ 400 - 7
Rest and serve: Remove the roasting pan from the oven. Let the chicken rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min