Frango Assado (Portuguese Roast Chicken)

Ingredients

• 1 (3-4 lbs) Whole chicken
• 6 cloves Garlic
• 4 tbsp Olive oil
• 4 tbsp Lemon juice
• 2 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Peel and mince the 6 cloves of garlic very finely. In a medium bowl, combine the minced 6 cloves of garlic, 4 tbsp of olive oil, 4 tbsp of lemon juice, 2 tsp of paprika, 1 tsp of salt, and 0.5 tsp of black pepper; stir well to mix everything together.
3. 3Place the 1 (about 1360-1810 g) whole chicken in a roasting pan. Pour the prepared marinade over the chicken, then use your hands to rub it thoroughly all over the chicken, ensuring the entire surface, inside and out, is evenly coated.
4. 4Carefully place the roasting pan with the chicken into the preheated about 205°C (200°C) oven. Roast the chicken for 60 to 75 minutes, or until the skin is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 74°C. During roasting, you may occasionally spoon the pan juices over the chicken to keep it moist.
5. 5Once cooked, carefully remove the roasting pan from the oven. Let the chicken rest in the pan for 10 minutes before carving; this allows the juices to redistribute throughout the meat, making it more tender and flavorful. After resting, carve the chicken and serve.

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