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Portuguese Roasted Chicken
Portuguese Roasted Chicken
Galinha a’ portuguesa, aka peri peri chicken, is the most common way to prepare chicken in Portugal. The chicken is smokey, spicy, and tangy in flavor; producing a nice crispy skin. You can use either a whole chicken or just parts; baked or grilled in preparation. I recommend marinating the chicken overnight for maximum flavor.
Equipment
- food processor
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 6 garlic cloves
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp chili powder
- 1 tsp crushed red pepper
- 1/2 tsp black pepper
- 4 lb whole chicken
Instructions
- Purée all of the marinade ingredients in a food processor.
- Pour the marinade over the chicken, making sure to get the marinade underneath the skin without tearing. Marinate the whole chicken for at least 8 hours; preferably overnight.
- Place the chicken on a baking pan in a preheated 350° oven for 90 minutes.
- Let rest for 15 minutes before serving.
Whole Roasted Rainbow Carrots
Whole Roasted Rainbow Carrots
This is my favorite way to cook carrots; whether they’re rainbow carrots or your regular orange carrots. The carrots need not to be peeled. The peels give them a nice texture and contain a ton of vitamins. Serve the carrots either hot or cold.
Ingredients
- 2 bunches rainbow carrots washed; stems trimmed
- 2 tsp sea salt
Balsamic Glaze
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 2 tbsp dried rosemary
Instructions
- Mix together the glaze ingredients.
- Line a baking pan with parchment paper. Lay out the carrots in a single layer. Drizzle the glaze over the carrots. Season with salt. Place in a preheated 350° oven for 45 minutes.
Sicilian Roast Chicken
Sicilian Roast Chicken
This is a basic Sicilian-style marinade that is used on chickens. Whether you roast it whole or spatchcocked under a brick, the skin turns out nice and crispy while the chicken maintains its moisture. A 4lb. chicken will take about 90 minutes, while a 5lb. will take 1 hour 45 minutes. Let the chicken rest for at least 10 minutes before serving. The internal temperature should read 180° at the thickness part of the thigh.
Ingredients
- 1 whole chicken 4-5lbs
Marinade
- 1/2 cup olive oil
- 1 lemon zested and juiced
- 1 tsp crushed red pepper
- 1 sprig rosemary finely chopped
- 1 sprig sage finely chopped
- 6 garlic cloves minced
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the marinade ingredients together.
- Rub the marinade on top and underneath the skin of the chicken; making sure not to tear the skin. Let marinate in the refrigerator for 4 hours. Preheat the oven to 350 degrees when ready to cook.
- A 4lb. chicken will take about 90 minutes to roast. A 5lb. chicken will take about 1 hour 45 minutes. Let rest for 10 minutes before serving.
