Recipe courtesy of Romados
Portuguese Roasted Chicken
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 525
- Total Fat
- 41
- Saturated Fat
- 9
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 29
- Cholesterol
- 116
- Sodium
- 684
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
1 (3-pound) whole chicken
Juice of 1 lemon (about 1/4 cup)
1 clove garlic, minced
1/2 cup olive oil, divided
Sea salt
Pinch of ground pepper
1 teaspoon pimento paste
1 cup white wine
Directions
- Preheat the oven to 400 degrees F. Place chicken on cutting board, breast-side down. Use a pair of poultry shears or heavy-duty kitchen scissors to cut along either side of the bird's backbone; remove. Turn the chicken over; use palms to press on breast bones to flatten the chicken. Using a sharp, heavy knife, cut the chicken between breast halves. The chicken will be in 2, flat pieces.
- Place an ovenproof cooling rack on a large rimmed baking sheet. In a small bowl, mix together the lemon juice, garlic, 1/4 cup olive oil, 1/2 teaspoon salt, pepper, and pimento paste, then rub over the chicken. Transfer the chicken to a rack, then pour 2 tablespoons olive oil and 1/2 cup wine over the chicken. Roast 30 minutes; turn the chicken over and pour the remaining 2 tablespoons oil and 1/2 cup wine over the chicken. Roast the chicken until golden, moist, and opaque throughout, about 30 minutes.