Frango Assado — Print Recipe — The Culinary Codex

A whole chicken marinated in garlic, lemon, and piri-piri, then roasted until the skin is crispy and the meat falls off the bone.

Ingredients

1 Mix garlic, lemon juice, olive oil, piri-piri, paprika, oregano, salt, and pepper into a marinade paste.
2 Rub the chicken inside and out with the marinade, stuff the cavity with onion and rosemary, and refrigerate for two hours.
3 Preheat oven to 200 degrees Celsius and place the chicken breast-side up in a roasting pan.
4 Roast for one hour and fifteen minutes, basting every twenty minutes with the pan juices for a glossy skin.
5 The chicken is done when juices run clear when the thigh is pierced and the skin is deeply golden and crisp.
6 Rest for ten minutes before carving, then serve with pan juices spooned over, alongside rice and salad.

Did You Know?

Mozambican roast chicken stalls, called churrasqueiras, are found on nearly every street corner in Maputo.