Frango Assado Santomense
A flavorful roasted chicken dish, influenced by Portuguese and African flavors, often marinated with local spices and herbs.
🧂 Ingredients
- 1 kg Whole Chicken(about 2.2 lbs, cut into pieces or left whole)
- 4 cloves Garlic(minced)
- 2 tbsp Lemon Juice
- 1 tbsp Paprika
- 1 tsp Cumin
- 0.5 tsp Turmeric
- 1 tsp Salt(or to taste)
- 0.5 tsp Black Pepper(freshly ground, or to taste)
- 2 tbsp Olive Oil
- 2 tbsp Fresh Herbs(chopped, e.g., parsley, cilantro)
👨🍳 Instructions
- 1
In a bowl, combine minced garlic, lemon juice, paprika, cumin, turmeric, salt, and pepper to create a marinade.
💡 Tip: Adjust spices according to your preference. - 2
Rub the marinade all over the chicken pieces (or whole chicken), ensuring it's well coated. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
- 3
Preheat your oven to 200°C (400°F).
💡 Tip: Ensure the oven rack is in the center position. - 4
Place the marinated chicken in a roasting pan. Drizzle with olive oil.
💡 Tip: If using a whole chicken, you can stuff the cavity with lemon halves and herbs. - 5
Roast the chicken for 1 hour to 1 hour 15 minutes, or until the juices run clear and the skin is golden brown and crispy. Baste occasionally with pan juices.
💡 Tip: Cooking time will vary depending on the size of the chicken pieces or if the chicken is whole. - 6
Remove from oven and let it rest for 10 minutes before carving or serving.
💡 Tip: Resting allows the juices to redistribute, resulting in more tender chicken. - 7
Garnish with fresh chopped herbs before serving.
💡 Tip: Serve with traditional sides like rice, fried plantains, or a fresh salad.
💡 Pro Tips
- ✓For extra flavor, add a sliced onion and some lemon wedges to the roasting pan.
- ✓If the chicken skin starts to brown too quickly, loosely tent it with aluminum foil.
- ✓The marinade can also be used for other meats like pork or turkey.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of piri-piri for a spicy kick.
- Incorporate a tablespoon of tomato paste into the marinade for a richer color and flavor.