Ready to bring the vibrant flavors of Portugal to your table? This Portuguese-Style Roast Chicken combines a rich, aromatic marinade with perfectly roasted chicken for a meal that’s bursting with flavor. Paired with a fresh and colorful salad, this dish is perfect for family dinners or special occasions. Follow this step-by-step guide to create a dish that’s as impressive as it is delicious.
Ingredients
For the Marinade:
- 1 medium onion
- 2 garlic cloves
- A small amount of rosemary
- 1 small chili pepper
- A handful of parsley
- 2 tablespoons tomato paste
- 1 teaspoon salt
- Zest of half a lemon
- Juice of 1 lemon
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon coriander seeds
- 1 tablespoon honey
- A small amount of sweet pepper for flavor
- 2 tablespoons olive oil
- 1 teaspoon white vinegar
- A small amount of water
For the Chicken:
- 1 large whole chicken
- Butter for greasing
For the Salad:
- 1 onion, sliced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- A handful of cilantro, chopped
- 1 teaspoon chili powder
- 2 tablespoons of the prepared marinade
Instructions
Step 1: Prepare the Marinade
Blend the ingredients:
- In a blender, combine the onion, garlic, rosemary, chili pepper, parsley, tomato paste, salt, lemon zest, lemon juice, paprika, black pepper, coriander seeds, honey, sweet pepper, olive oil, white vinegar, and a small amount of water.
- Blend until smooth to create a vibrant marinade. Set aside for a few minutes to let the flavors meld.
Prepare the chicken:
- Clean and trim the chicken, removing any excess fat. Make deep cuts into the meat to allow the marinade to penetrate.
- Rub the marinade generously over the chicken, ensuring it covers every part, including the cuts. Let the chicken marinate for at least 1-2 hours, or preferably overnight in the refrigerator for maximum flavor.
Step 2: Cooking the Chicken
Grill for searing:
- Preheat a grill or stovetop griddle. Place the chicken for 2-3 minutes on each side to lock in the juices and create a beautiful char.
- This step is for searing only; the chicken will finish cooking in the oven.
Bake in the oven:
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with butter and place the chicken in it.
- Roast the chicken for 45-60 minutes, or until the internal temperature reaches 75°C (165°F) at the thickest part of the meat. Baste with the juices occasionally for extra moisture and flavor.
Step 3: Prepare the Salad
Mix the ingredients:
- In a bowl, combine the sliced onion, diced green and red bell peppers, and chopped cilantro. Add the chili powder and 2 tablespoons of the prepared marinade. Toss well.
Cook lightly:
- Place the salad mixture in an air fryer and cook at 160°C (320°F) for 5-7 minutes to keep the vegetables crisp and fresh while lightly enhancing their flavor.
Step 4: Serving
Assemble the dish:
- Spread the prepared salad onto a large serving plate.
- Place the roasted chicken on top for a stunning presentation.
Serve and enjoy:
- Serve hot with bread, rice, or roasted potatoes on the side for a complete and satisfying meal.
Watch the Recipe Video:
Check out the full recipe tutorial on my YouTube channel, Comfort Food Recipes, for step-by-step instructions and helpful tips. Don’t forget to like, subscribe, and hit the notification bell.
Nutritional Information per 100g:
- Protein: 18 grams
- Fat: 10 grams
- Carbohydrates: 5 grams
- Calories: 200 kcal
Pro Tip:
- For a spicier dish, add extra chili peppers to the marinade.
- Marinate the chicken overnight for a deeper flavor.
- Use a meat thermometer to ensure the chicken is perfectly cooked without overcooking.
Frequently Asked Questions:
Q: Can I use chicken thighs or drumsticks instead of a whole chicken?
A: Yes, smaller cuts work well and will require less cooking time in the oven.
Q: What can I serve with this dish?
A: This chicken pairs wonderfully with roasted vegetables, rice, or crusty bread.
Q: Can I freeze the marinade for later use?
A: Absolutely! The marinade can be stored in an airtight container in the freezer for up to a month.