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5 from 3 votes
Portuguese-Style Roast Chicken
Portuguese-Style Roast Chicken
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
We sometimes order Portuguese style chicken from local restaurants. Our recipe tastes similar and it's so easy to make at home! Tender, juicy and flavourful!
Course: Main
Cuisine: Portuguese
Servings: 8 servings
Author: Nelson Cardoso
  • 2 whole chickens about 3.5 (1.6kg) each
  • 6 cloves garlic minced
  • 1 1/2 Tbsp paprika
  • 1/2 cup olive oil
  • 1/2 cup Frank's RedHot
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup unsalted butter room temperature (1/2 stick)
  • 3 tsp salt
  • Kitchen string
  1. Preheat the oven to 425 °F.
  2. Spray a large roasting pan and rack with cooking spray and set aside.
  3. In a medium size bowl, whisk together the minced garlic, paprika, olive oil, Frank's RedHot and lemon juice, and set aside.
  4. Take the chickens out of the fridge and place them on a cutting board.
  5. Pat the chickens down with paper towels and discard the paper towels to avoid cross contamination.
  6. Sprinkle about 3/4 tsp salt inside each chicken.
  7. Pour about 1/4 cup of the sauce inside each chicken.
  8. With a clean hand, swirl the salt and sauce inside the chickens until the fully coated.
  9. Wash your hands!
  10. Sprinkle the remaining salt evenly on the outside of the chickens, about 3/4 tsp per chicken.
  11. Rub the salt all around the chickens, make sure to also get around the legs and wings.
  12. Using clean hands, coat the outside of both chickens with the butter, making sure the get all parts and crevices.
  13. Place the chickens on the roasting pan rack, inside the roasting pan.
  14. Tie the legs together with kitchen string and fold the wings under the chickens.
  15. Using a brush or clean hands, coat both chickens with the remaining sauce. Pour a little at-a-time and brush/baste until the chickens are fully coated in the sauce.
  16. Note: a bit of sauce will drop off the chicken. This is expected and okay. Pour slowly and try to keep as much of the sauce on the chickens when brushing it on.
  17. Place the roasting pan in the oven on the second level.
  18. Roast for about one hour.
  19. Open the oven door to carefully and loosely cover the chicken with tin foil.
  20. Continue to roast for another 20 minutes. The internal temperature of the chicken should be around 160 °F.
  21. Remove the roasting pan from the oven and tent with tin foil for about 15 to 20 minutes.
  22. Carve and serve hot with your favourite sides.
  23. Enjoy!
Recipe Notes
  • Feel free to add more kick with hot pepper flakes or hot sauce if you like it spicy. Our family likes it pretty mild. Frank's RedHot isn't very spicy.
  • You will need a large roasting pan with removable rack.
  • Wash your hands often when dealing with raw chicken and keep your surfaces clean at all times.