Entree: Portugal – Lisbon – Frango Assado com Piri-Piri (Oven-roasted Portuguese chicken seasoned with fiery piri-piri chili, garlic, lemon, and olive oil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced (about 12 g)
- 4–6 bird’s eye chilies, chopped (about 15 g)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) coarse sea salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley (about 8 g)
- 2 tbsp (28 g) unsalted butter, melted (or additional olive oil)
- 1 lemon, cut into wedges (about 65 g)
- Optional: 1/4 cup (60 ml) dry white wine for basting

Instructions

1. In a blender or mortar, combine olive oil, garlic, bird’s eye chilies, lemon juice, red wine vinegar, smoked paprika, salt, pepper, and parsley; blend to a coarse sauce. Reserve 2 tbsp (30 ml) for basting.
2. Pat the chicken dry and loosen the skin over the breasts and thighs with your fingers. Rub most of the piri-piri sauce under the skin and all over the exterior; refrigerate and marinate 2–4 hours or overnight for best flavor.
3. Preheat oven to 400°F (200°C). Place the chicken breast-side up on a rack in a roasting pan. Tuck the legs and tie if desired.
4. Roast the chicken 20 minutes, then reduce heat to 375°F (190°C). Baste with the reserved sauce or white wine every 15 minutes and spoon pan juices over the bird. Roast until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F (74°C), about 45–60 minutes total depending on size.
5. In the last 10 minutes, brush the chicken with melted butter for extra color and crispness. Remove from oven and rest 10–15 minutes before carving.
6. Carve, serve with lemon wedges and additional piri-piri sauce at the table.