📝 About This Recipe
Transport your senses to the bustling churrascarias of Lisbon with this authentic Frango Assado, a dish that celebrates the perfect marriage of smoke, spice, and citrus. This recipe features a spatchcocked chicken marinated in a vibrant piri-piri sauce, ensuring every inch of the meat is infused with garlic, bay leaves, and a gentle heat. Roasted until the skin is shatteringly crisp and the flesh remains impossibly succulent, it is the quintessential Portuguese comfort food.
🥗 Ingredients
The Chicken
- 1.5 kg Whole Chicken (organic or free-range preferred)
- 1.5 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Piri-Piri Marinade
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 6 pieces Garlic Cloves (minced)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Smoked Paprika (Pimentón de la Vera)
- 2-3 pieces Dried Piri-Piri Chilies (crushed, or 1 tsp red chili flakes)
- 1 teaspoon Dried Oregano
- 2 pieces Bay Leaves (finely crumbled)
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Whiskey or Brandy (optional, for a traditional depth of flavor)
The Bed of Aromatics
- 500 grams Yukon Gold Potatoes (cut into 1-inch chunks)
- 1 large Yellow Onion (sliced into thick rounds)
👨🍳 Instructions
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1
Prepare the chicken by 'spatchcocking' it: place the chicken breast-side down on a cutting board and use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone until you hear a crack and the bird lies flat.
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2
Pat the chicken extremely dry with paper towels. This is the secret to achieving a crispy skin. Season both sides generously with salt and black pepper.
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3
In a medium bowl or blender, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, crushed chilies, oregano, crumbled bay leaves, red wine vinegar, and whiskey/brandy until well emulsified.
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4
Place the chicken in a large glass baking dish or a zip-top bag. Pour two-thirds of the marinade over the chicken, rubbing it under the skin and into all the crevices. Reserve the remaining third for basting.
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5
Cover and refrigerate the chicken for at least 4 hours, though overnight is ideal for the flavors to penetrate the meat deeply.
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6
Preheat your oven to 200°C (400°F). Take the chicken out of the refrigerator 30 minutes before cooking to bring it to room temperature.
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7
In a large roasting pan, toss the potato chunks and onion slices with a drizzle of olive oil and a pinch of salt. Spread them out in a single layer to create a 'rack' for the chicken.
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8
Place the spatchcocked chicken skin-side up on top of the vegetables. The juices from the chicken will drip down and flavor the potatoes as they roast.
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9
Roast in the center of the oven for 45 to 55 minutes. Every 20 minutes, brush the chicken with the reserved marinade to build a flavorful crust.
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10
Check for doneness using an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone); it should read 74°C (165°F).
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11
For an extra-charred 'churrasco' finish, turn on the broiler for the last 2-3 minutes of cooking, watching closely to ensure the skin bubbles and browns without burning.
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12
Remove the pan from the oven and transfer the chicken to a cutting board. Let it rest for 10-15 minutes before carving to allow the juices to redistribute.
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13
While the chicken rests, toss the potatoes in the pan juices and return them to the oven if they need more browning or crisping.
💡 Chef's Tips
Don't skip the resting time! Cutting into the chicken too early will cause all those delicious juices to run out, leaving you with dry meat. If you don't have piri-piri chilies, use Thai bird's eye chilies or a high-quality cayenne pepper for a similar heat profile. For the ultimate crispy skin, leave the marinated chicken uncovered in the fridge for the last 2 hours of marinating to dry out the skin surface. If the garlic in the marinade starts to brown too quickly in the oven, tent the chicken loosely with aluminum foil. Always use fresh lemon juice; the bottled stuff lacks the enzymatic acidity needed to tenderize the chicken properly.
🍽️ Serving Suggestions
Serve with a side of 'Arroz de Tomate' (Portuguese tomato rice) to soak up the piri-piri oils. A crisp, green salad with a simple vinaigrette provides a refreshing contrast to the spicy, rich chicken. Pair with a chilled glass of Vinho Verde—its slight effervescence and acidity cut through the heat perfectly. Offer extra piri-piri oil or hot sauce on the side for those who want an extra kick. Traditional Portuguese 'Batatas Fritas' (homemade thick-cut fries) are a classic alternative to roasted potatoes.