Frango Assado (Roast Chicken)

Ingredients

• 1 each Whole chicken
• 2 tablespoons Olive oil
• 4 cloves Garlic
• 1 each Lemon
• 1 tablespoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon 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. 2Finely mince the 4 cloves of garlic. In a small bowl, combine the minced garlic with the 2 tablespoons of olive oil, 1 tablespoon of paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well until it forms a paste.
3. 3Place the whole chicken on a clean surface. Gently rub the garlic and spice mixture all over the outside of the chicken. Also, carefully rub some of the mixture inside the chicken cavity.
4. 4Cut the 1 lemon in half. Place one half of the lemon inside the chicken cavity. Squeeze the juice from the other half of the lemon all over the outside of the chicken.
5. 5Place the prepared chicken in a roasting pan. Roast in the preheated oven for 60 minutes. The chicken is cooked through when the juices run clear when pierced with a fork, and the skin is golden brown. For accuracy, an instant-read thermometer inserted into the thickest part of the thigh should register 74°C.
6. 6Once cooked, carefully remove the chicken from the oven. Let the chicken rest in the roasting pan for 10 minutes before carving. This resting period allows the juices to redistribute, making the chicken more moist and flavorful.

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