Frango Assado (Roast Chicken with Potatoes)

Ingredients

• 1 3-4 lb Whole Chicken
• about 680 g Potatoes
• 0.25 cup Olive Oil
• 6 cloves Garlic
• 1 large Lemon
• 2 tsp Dried Oregano
• 1.5 tsp Salt
• 1 tsp Black Pepper
• 2 tbsp White Wine Vinegar

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

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Prepare the chicken: Pat the chicken dry with paper towels. Rub with olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
3. 3Prepare the potatoes: Cut potatoes into wedges. Toss with olive oil, salt, and pepper.
4. 4Arrange the chicken and potatoes: Place the chicken in a roasting pan. Arrange the potato wedges around the chicken.
5. 5Roast: Roast for 60 minutes, or until the chicken is cooked through and the potatoes are tender. Baste the chicken with pan juices halfway through cooking.
6. 6Rest: Let the chicken rest for 10 minutes before carving. Deglaze the pan with white wine vinegar, scraping up any browned bits, and drizzle over chicken.

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