Dinner

Homemade Portuguese Lemon & Herb Roasted Chicken

Name: Homemade Portuguese Lemon & Herb Roasted Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: ¼ cup fresh lemon juice; ¼ cup olive oil, plus more for drizzling; 4 cloves garlic, peeled and minced; 1 tablespoon sweet paprika; 1 teaspoon dried oregano; 1 teaspoon sea salt, plus a pinch to taste; 1 teaspoon chili powder, or to taste; 1 teaspoon red pepper flakes, or to taste; 1 bay leaf; ½ teaspoon ground black pepper; 4 chicken leg quarters

This classic Portuguese-inspired roasted chicken is bursting with vibrant lemon, aromatic herbs, and a kick of spice. It's a simple yet incredibly flavorful dish perfect for a comforting family meal.

Instructions

In a medium bowl, whisk together the lemon juice, ¼ cup olive oil, minced garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, and ground black pepper. Add the bay leaf.
Place the chicken leg quarters in a large non-reactive dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well coated. If using a dish, turn the chicken several times. Cover or seal and refrigerate for at least 30 minutes, or preferably 2-4 hours, or even overnight for best flavor.
Preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes while the oven preheats.
Arrange the chicken leg quarters, skin-side up, in a single layer in a large roasting pan or on a baking sheet. Discard the bay leaf from the marinade. Drizzle a little extra olive oil over the chicken if desired and sprinkle with an additional pinch of sea salt to taste.
Roast for 45-55 minutes, or until the chicken is golden brown, cooked through, and the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh, avoiding the bone. For extra crispy skin, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Remove from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring tender and moist chicken. Serve hot.

Embrace the robust flavors of Portugal with this easy-to-prepare chicken dish. The marinade, a fragrant blend of lemon, garlic, paprika, and oregano, tenderizes the chicken while infusing it with an irresistible aroma. Roasting creates a beautifully crispy skin and juicy, succulent meat, making it a true crowd-pleaser that transports you straight to the heart of Portuguese cuisine.