Entree: Brazil – Rio de Janeiro – Galeto Assado (Rio de Janeiro–style roasted young whole chicken marinated with garlic, citrus, and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole young chicken, about 3 lb (1.4 kg)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) unsalted butter, melted
- 6 cloves garlic, minced (about 18 g)
- 2 tbsp (30 ml) fresh lemon juice (from about 1 lemon)
- 1 lemon, quartered (approx. 120 g)
- 1 tbsp (15 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1 tsp (1 g) dried oregano or 1 tbsp (3 g) fresh, chopped
- 2 tbsp (30 ml) chopped fresh parsley
- 2 bay leaves (approx. 1 g)
- 1 tbsp (15 ml) white wine or water for basting (optional)

Instructions

1. In a bowl combine olive oil, melted butter, minced garlic, lemon juice, smoked paprika, oregano, parsley, salt, and black pepper to form a marinade.
2. Pat the chicken dry with paper towels, loosen the skin over the breast and thighs with your fingers, and rub half of the marinade under the skin and the rest over the outside of the bird. Place the quartered lemon and bay leaves inside the cavity.
3. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate.
4. Preheat the oven to 425°F (220°C) or prepare a hot grill for indirect heat. Let the chicken sit at room temperature for 20 minutes before cooking.
5. Place the chicken on a rack in a roasting pan or on the grill breast-side up. Roast for 45–60 minutes, basting once or twice with the reserved marinade or white wine, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden brown.
6. Remove the chicken from the oven or grill and tent loosely with foil; rest 10–15 minutes before carving to allow juices to redistribute.
7. Carve and serve with rice, farofa, and vinaigrette or roasted vegetables.