Frango Assado com Batatas (Roast Chicken and Potatoes)

Ingredients

• 1 Whole Chicken (about 3-4 lbs)
• about 910 g Potatoes (quartered)
• 1 large Onion (quartered)
• 6 cloves Garlic (minced)
• 4 tbsp Olive Oil
• 2 tsp Paprika
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 2 tbsp Lemon Juice
• 1.5 tsp Salt
• 1 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a large bowl, combine potatoes, onion, garlic, olive oil, paprika, oregano, thyme, lemon juice, salt, and pepper.
3. 3Place the chicken in a roasting pan. Stuff some of the potato mixture inside the chicken cavity and arrange the remaining potatoes around the chicken.
4. 4Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork and the potatoes are tender. Ensure internal temp reaches 165F.
5. 5Let the chicken rest for 10 minutes before carving and serving.

Related Guides