Frango Piri-Piri (Portuguese Chili-Roast Chicken & Potatoes)

Name: Frango Piri-Piri (Portuguese Chili-Roast Chicken & Potatoes)
Total time: 1 h 45 min
Yield: 5 servings
Cuisine: Portuguese
Ingredients: 1 whole chicken (about 4½ lb); 3 hot red or green chiles (jalapeño or Fresno); 6 garlic cloves; 2 lemons, juiced; 2 tsp smoked paprika; 1½ lb baby potatoes, halved; 5 oz salad greens; ⅓ cup red wine vinegar; 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp sugar; 1 tsp red pepper flakes; 2 tsp salt

DinnerPortuguese105 minServes 5680 kcal48 g protein

Portuguese churrasqueira chicken at home: a whole bird spatchcocked and soaked in a fiery garlic, chili, lemon and paprika marinade, then roasted until lacquered and crisp alongside golden potatoes.

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Ingredients

1 whole chicken (about 4½ lb)
3 hot red or green chiles (jalapeño or Fresno)
6 garlic cloves
2 lemons, juiced
2 tsp smoked paprika
1½ lb baby potatoes, halved
5 oz salad greens

From your pantry: ⅓ cup red wine vinegar, 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp sugar, 1 tsp red pepper flakes, 2 tsp salt.

Instructions

Blend the chiles, garlic, vinegar, lemon juice, paprika, oregano, thyme, sugar, pepper flakes, salt and 2 tbsp olive oil into a smooth marinade. Save 3 tbsp for serving.
Cut out the chicken's backbone with kitchen shears and press it flat. Cut a few deep slashes into the legs and breast, then rub the marinade all over and into the cuts. Chill at least 4 hours or overnight.
Heat the oven to 425°F. Toss the potatoes with the remaining olive oil and salt, spread them in a roasting pan and set the chicken skin side up on top.
Roast until the skin is deeply browned and the thickest part of the thigh reaches 170°F, 50 to 60 minutes. Rest 10 minutes.
Carve, spoon the pan juices and reserved marinade over the chicken, and serve with the potatoes and a simple green salad.

Tip: Grilling over medium-indirect heat for 40 to 50 minutes is the traditional way. Real piri-piri chiles (African bird's eye) are hotter; add a dried chile de árbol or two if you want more fire.