Entree: Cape Verde – Central Culinary Region – Frango Assado (Cape Verdean roasted chicken marinated with garlic, citrus, and piri-piri, roasted with potatoes)

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 1 hr

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg)
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) white wine vinegar
- 3 cloves garlic, minced
- 1 tbsp (15 ml) piri-piri sauce or hot chili paste
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 2 bay leaves
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 medium onion, sliced (about 1 cup / 150 g)
- 1 lb (450 g) small potatoes, halved
- 2 tbsp (30 ml) olive oil for potatoes
- 1 lemon, cut into wedges (for serving)

Instructions

1. In a bowl combine 3 tbsp (45 ml) olive oil, 3 tbsp (45 ml) white wine vinegar, minced garlic, 1 tbsp (15 ml) piri-piri, chopped cilantro, 1 tsp (5 g) smoked paprika, 1 tsp (5 g) ground cumin, 2 bay leaves, 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper to make the marinade.
2. Pat the chicken dry and loosen the skin over the breasts with your fingers. Rub half the marinade under the skin and the remainder all over the chicken. Marinate at least 1 hour at room temperature or up to overnight in the refrigerator.
3. Preheat oven to 425°F (220°C). Toss halved potatoes with 2 tbsp (30 ml) olive oil and a pinch of salt. Spread potatoes and sliced onion in the bottom of a roasting pan to form a bed for the chicken.
4. Place the marinated chicken on top of the potatoes and onions, breast side up. Brush any remaining marinade over the skin.
5. Roast in the preheated oven for 20 minutes, then reduce heat to 375°F (190°C) and continue roasting 35–45 minutes more, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and juices run clear.
6. If the skin browns too quickly, tent the chicken loosely with foil. Stir the potatoes once halfway through cooking to brown evenly.
7. Remove the chicken from the oven and let rest 10–15 minutes before carving so juices redistribute. Serve carved chicken with the roasted potatoes and caramelized onions, garnished with lemon wedges and extra cilantro if desired.