My One Pan Frango Assado (Portuguese Beer Roasted Chicken & Potatoes)

My One Pan Frango Assado (Portuguese Beer Roasted Chicken & Potatoes)

Sandra Correia

5 from 1 vote

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Prep Time 5

Cook Time 55

Marinating time 7

Course Main Course

Cuisine portuguese

Servings 6

Ingredients

6 bone-in, skin-on chicken thighs
4-5 medium yellow potatoes
1 large onion, sliced
4-5 garlic cloves, minced
1 teaspoon smoked paprika
1 tablespoon sweet paprika
1 teaspoon dried parsley
1 bay leaf
½ teaspoon white pepper
1 ½ teaspoon salt
½ of a lemon juice
3-4 tablespoon olive oil
1 cup lager beer (superbock)
Fresh Parsley for garnish

Instructions

Mix and Marinate
In a large bowl, combine the chicken thighs, potatoes, onion, garlic, smoked paprika, sweet paprika, dried parsley, pimenta moída, bay leaf, salt, black pepper, lemon juice, olive oil, and the full bottle of beer. Toss well until everything is evenly coated.
Cover and refrigerate for at least 1 hour. For deeper flavour, marinate up to 4 hours.
Preheat Oven
Preheat oven to 400°F (200°C).
Transfer to Baking Dish
Pour everything into a deep baking dish. Spread the potatoes evenly on the bottom and arrange the chicken skin side up on top. Ensure the skin is not fully submerged in liquid for better crisping.
Roast
Bake uncovered for 45 to 55 minutes, until the chicken is golden and crispy and reaches an internal temperature of 165°F (74°C). Potatoes should be fork tender.
Optional Broil
Broil for 3 to 5 minutes at the end for extra crispy skin.
Rest and Serve
Let rest for a few minutes before serving. Spoon the garlicky beer sauce over the chicken and potatoes and garnish with fresh parsley.

Notes

   •    For extra richness, add sliced chouriço during the last 20 minutes of baking.
    •    Do not overcrowd the dish or the chicken may steam instead of roast.
    •    Leftovers keep well refrigerated for up to 3 days.