18 Portuguese Roast Chicken Potatoes Recipe Try These Culinary Delights!

Published on: Mar 10, 2024

In the previous article, we explored the history and origin of the famous Portuguese Roast Chicken and Potatoes recipe. From its humble beginnings in the rustic villages of Portugal to becoming a staple in households around the world, this dish has stood the test of time. Now, let's delve into the detailed steps of how to make this mouth-watering and flavorful dish that will transport you to the vibrant streets of Portugal.

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Portuguese Chicken and Crispy Potatoes ( Peri Peri...

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This Portuguese-style pot roast is a comforting and satisfying dish that is perfect for a family dinner. The beef is slowly cooked in a flavorful red wine and tomato sauce, creating a tender and juicy meat that is full of robust flavors. Serve it with some crusty bread for a complete meal.
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Portuguese Peri Peri Roasted Potatoes

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If you love spicy food, then these Portuguese peri peri roasted potatoes are the perfect dish for you. The potatoes are tossed in a spicy peri peri sauce, then roasted to perfection. The result is a crispy and flavorful side dish that will add a kick to any meal.
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Portuguese Veggie Hash

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Ingredients and Preparation

Ingredients:

The key to a delicious Portuguese Roast Chicken and Potatoes lies in the quality of the ingredients. For the chicken, you will need whole chicken, garlic, fresh parsley, paprika, lemon, olive oil, salt, and pepper. For the potatoes, you will need russet potatoes, onions, olive oil, salt, and pepper. Make sure to use fresh and good quality ingredients to achieve the best results.

Preparation:

To begin, you will need to preheat your oven to 375°F (190°C). Next, rinse the chicken and pat it dry with a paper towel. Using a sharp knife, make small incisions all over the chicken. This will allow the marinade to penetrate the meat and give it a burst of flavor. In a small bowl, mix together the minced garlic, chopped parsley, paprika, lemon juice, olive oil, salt, and pepper. Rub this marinade all over the chicken, including inside the incisions. Let the chicken marinate for at least 30 minutes. Meanwhile, peel and cut the potatoes into wedges. In a separate bowl, mix together the potatoes, sliced onions, olive oil, salt, and pepper. Spread the potatoes and onions evenly on a baking dish and place the marinated chicken on top. Make sure to tuck the wings and legs in to prevent them from burning. Pour any remaining marinade over the chicken and potatoes.

Cooking Time

Place the dish in the preheated oven and let it cook for 1 hour and 15 minutes, or until the chicken is fully cooked and the potatoes are tender. To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh. It should read at least 165°F (74°C). If the chicken is not fully cooked, continue cooking for an additional 10-15 minutes. Once done, remove the dish from the oven and let it rest for 10 minutes before serving. This will allow the juices to redistribute and make the chicken more tender and juicy. Serve the Portuguese Roast Chicken and Potatoes with a side of fresh salad or crusty bread for a complete and satisfying meal.

Final Thoughts

In conclusion, the Portuguese Roast Chicken and Potatoes recipe is a simple and flavorful dish that will surely impress your family and friends. The combination of herbs and spices with the crispy skin of the chicken and tender potatoes will leave your taste buds wanting more. So, why not give this recipe a try and bring a taste of Portugal to your dining table?
18 portuguese roast chicken potatoes recipe Try these culinary delights!

Portuguese Fish Stew

yield: 6 total time: 60 minutes
4.8 Stars (5 reviews)
View Recipe

Ingredients

  • 3 plum tomatoes ripe
  • 7 ounces savoy cabbage outer leaves removed
  • 2 tablespoons extra-virgin olive oil
  • 7 ounces chorizo sausage cooked or uncooked, skinned, and cut into chunks
  • 2 pounds new potatoes peeled and cut into 1/2 inch dice
  • 1/2 cup white wine
  • 6 cups fish stock
  • 2 pounds fish fillets mixed white, skinned and cut into 1-inch pieces
  • extra virgin olive oil
  • chopped cilantro

Nutrition

  • Calories : 530 calories
  • Carbohydrate : 29 grams
  • Cholesterol : 100 milligrams
  • Fat : 24 grams
  • Fiber : 4 grams
  • Protein : 46 grams
  • SaturatedFat : 6 grams
  • Sodium : 1330 milligrams
  • Sugar : 3 grams
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