My One Pan Frango Assado

Portuguese Beer Roasted Chicken & Potatoes

This One Pan Frango Assado is a traditional Portuguese beer roasted chicken and potatoes recipe made with juicy chicken thighs, garlic, paprika, pimenta moída, and lager. An easy weeknight dinner packed with authentic Portuguese flavour.

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A Portuguese Classic Made Weeknight Easy

If you grew up in a Portuguese household, you already know that roast chicken is sacred. It’s the meal that shows up on Sundays, after church, at family gatherings, or whenever comfort is needed.

This is my version of that classic: One Pan Frango Assado, roasted with beer and potatoes all together in the same dish. It’s rustic, simple, and full of bold Portuguese flavour, but easy enough for busy families who don’t have time for complicated dinners.

The beer creates the most beautiful garlicky sauce while keeping the chicken incredibly juicy and tender inside. Meanwhile, the potatoes roast underneath, soaking up every drop of flavour.

Minimal prep. One pan. Maximum comfort.

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Why You’ll Love This Portuguese Beer Chicken

    •    Made in one pan (less cleanup!)
    •    Crispy skin, juicy interior
    •    Potatoes cook in the same flavourful sauce
    •    Authentic Portuguese ingredients
    •    Perfect for weeknights or Sunday dinner
    •    Family-friendly and budget-friendly

This recipe is on weekly rotation in my house for a reason.

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Ingredients
    •    6 bone-in, skin-on chicken thighs
    •    4–5 Yukon gold potatoes, cut into wedges
    •    1 large onion, sliced
    •    4–5 garlic cloves, smashed
    •    1 teaspoon smoked paprika
    •    1 tablespoon sweet paprika
    •    1 teaspoon dried parsley
    •   ½ - 1 tablespoon pimenta moída (Portuguese pepper paste), depending on the heat level
    •    1 bay leaf
    •    ½ teaspoon white pepper
    •    1½ teaspoon salt
    •    Juice of ½ lemon
    •    3–4 tablespoon olive oil
    •    1 cup light beer or Portuguese lager
    •    Fresh parsley for garnish

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How to Make One Pan Frango Assado

Step 1: Preheat

Preheat your oven to 400°F (200°C).

Step 2: Mix Everything Together

In a large mixing bowl, add the chicken thighs, potato wedges, sliced onion, garlic, smoked paprika, sweet paprika, dried parsley, pimenta moída, bay leaf, salt, white pepper, lemon juice, olive oil, and one cup of beer.

Using your hands or tongs, toss everything together until the chicken and potatoes are evenly coated in the seasoning and beer mixture.

This step is key, you want everything well coated so the flavour distributes evenly while roasting.

Cover and refrigerate for at least 1 hour to allow the flavours to fully absorb.
For best results, marinate for 2–4 hours.

(If short on time, you can bake it right away, but marinating deepens the flavour significantly.)

Step 3: Transfer to Baking Dish

Pour everything from the bowl into a deep baking dish, spreading the potatoes evenly on the bottom and placing the chicken thighs skin side up on top.

Make sure the chicken skin is not fully submerged in liquid, this helps it crisp up beautifully in the oven.

Step 4: Roast

Bake uncovered for 45 to 55 minutes, until the chicken is golden and crispy and the potatoes are fork tender.

broil for the last 3 to 5 minutes for extra crispy skin.

Let rest for a few minutes before serving, then spoon that garlicky beer sauce over everything and finish with fresh parsley.

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Tips for Perfect Portuguese Roast Chicken

    •    Do not overcrowd the pan or the chicken will steam instead of roast.
    •    Pat the chicken dry before seasoning for crispier skin.
    •    Use bone-in, skin-on thighs for maximum flavour and moisture.
    •    Add sliced chouriço in the last 20 minutes for extra richness.

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What Does Beer Do to Chicken?

Beer helps tenderize the meat while adding subtle malty depth to the sauce. As it roasts, the alcohol cooks off, leaving behind a rich, savoury flavour that pairs perfectly with garlic, paprika, and pimenta moída.

It creates that classic Portuguese “molho” that everyone fights over with bread at the table.

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How to Serve Frango Assado

This dish pairs beautifully with:
    •    A simple Portuguese tomato and onion salad
    •    Steamed rice
    •    Crusty bread to soak up the sauce
    •    A glass of chilled Portuguese lager (Superbock Beer)

It’s hearty enough to stand on its own, but versatile enough to build around.

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Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 350°F to maintain crispiness, or gently in a skillet with a splash of water or broth to loosen the sauce.

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Frequently Asked Questions

Can I use boneless chicken?
You can, but bone-in thighs give the best flavour and stay juicier.

What type of beer works best?
A light lager works beautifully, my go to is always Superbock Portuguese Beer. Avoid dark or very bitter beers, as they can overpower the dish.

Can I make this ahead of time?
Yes. Season the chicken and prep everything earlier in the day. Assemble and roast when ready.

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More Portuguese Comfort Recipes

    •    Portuguese Marinated Ribs
    •    Batatas com Chouriço
    •    Algarve-Style Hake

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This One Pan Frango Assado is everything I love about Portuguese cooking, simple ingredients, bold flavour, and meals that bring people together.

It tastes like tradition but fits into modern life.

If you make this recipe, tag me on Instagram @rainha_da_cozinha so I can see your version. And if you loved it, leave a comment below, it helps more people discover Portuguese food.