Portuguese Style Slow Baked Whole Chicken Recipe

Instructions For Whole Baked Chicken:

1. Preheat the oven to 420°F (215°C) with rack in the middle position.
2. Place the whole chicken into oven roasting pan. Do not wash chicken to avoid cross contamination.
3. Add the garlic, black and white pepper, sweet paprika and onion into food processor and pulse until minced and well combined.
4. Add the olive oil, melted butter and piri piri hot sauce and pulse 2-3 times. .
5. If your whole chicken is wet pat it down with some paper towels then disregard.
6. Coat the chicken with the salt on the inside and outside. Use more salt if needed.
7. follow the same step with the marinade sauce and coat the whole chicken thoroughly. Make sure to get behind the wings and legs.
8. If you have some cooking twine, tie the legs together and tuck the wings under the chicken. If you don’t have twine don’y worry about it.
9. Place the chicken roasting pan into oven.
10. Bake the whole chicken for one hour.
11. Carefully remove the chicken and cover with aluminum foil and place back into oven and bake for another 30 minutes or until the internal temperature of the chicken reaches 165 °F (75°C) or above.
12. Once chicken is baked remove from oven, be careful when removing the aluminum foil cover and cool for 5-10 minutes before cutting into pieces.
13. Enjoy with your favorite sides.

Portuguese Style Slow Baked Whole Chicken Recipe

If you like Portuguese rotisserie chicken then you’ll love this authentic Portuguese style slow baked whole chicken recipe. Don’t sweat it, this churrasqueira inspired baked whole chicken recipe is super easy to prepare, all you need is a little more than an hour.

5 from 14 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner

Cuisine American, Portuguese

Servings 6 people

Calories 350 kcal

Ingredients

  

• 1 whole chicken 3lbs cleaned out giblets removed
• 1 teaspoon of sweet paprika
• 3 garlic cloves
• 1 small onion
• Piri Piri Hot Sauce
• 1/3 cup of extra virgin olive oil
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon white pepper
• 2 tablespoon of unsalted butter melted

Instructions

 

• Preheat the oven to 420°F (215°C) with rack in the middle position.
• Place the whole chicken into oven roasting pan. Do not wash chicken to avoid cross contamination.
• Add the garlic, black and white pepper, sweet paprika and onion into food processor and pulse until minced and well combined.
• Add the olive oil, melted butter and piri piri hot sauce and pulse 2-3 times. .
• If your whole chicken is wet pat it down with some paper towels then disregard.
• Coat the chicken with the salt on the inside and outside. Use more salt if needed.
• follow the same step with the marinade sauce and coat the whole chicken thoroughly. Make sure to get behind the wings and legs.
• If you have some cooking twine, tie the legs together and tuck the wings under the chicken. If you don’t have twine don’y worry about it.
• Place the chicken roasting pan into oven.
• Bake the whole chicken for one hour.
• Carefully remove the chicken and cover with aluminum foil and place back into oven and bake for another 30 minutes or until the internal temperature of the chicken reaches 165 °F (75°C) or above.
• Once chicken is baked remove from oven, be careful when removing the aluminum foil cover and cool for 5-10 minutes before cutting into pieces.
• Enjoy with your favorite sides.

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