Soy-Free Frango Assado
Indulge in the rich, vibrant flavors of Soy-Free Frango Assado, a classic Portuguese-inspired roast chicken recipe that's both hearty and allergen-friendly. This dish features a tender, oven-roasted whole chicken infused with a zesty marinade of garlic, lemon, paprika, and aromatic fresh herbs like rosemary and thyme. Elevated with a touch of white wine and chicken broth for a juicy, golden finish, it’s a feast for both the eyes and taste buds. Perfectly crisped skin and a flavor-packed cavity stuffed with lemon and herbs make this an impressive yet approachable main course. Whether served with roasted vegetables, crusty bread, or a fresh salad, this soy-free take on Frango Assado promises a comforting, flavorful experience the whole family will love.
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Ingredients
- 3.5 lbs Whole chicken
- 3 tbsp Olive oil
- 6 large Garlic cloves
- 2 whole Lemon
- 2 tsp Paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 whole Bay leaves
- 0.5 cup White wine
- 0.5 cup Chicken broth
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Rinse the whole chicken under cold water and pat dry with paper towels.
Step 3
In a small bowl, combine olive oil, minced garlic (using a garlic press for a finer consistency), the zest of one lemon, paprika, salt, and black pepper. Mix well to form a paste.
Step 4
Gently loosen the skin over the chicken breast using your fingers, being careful not to tear it.
Step 5
Rub the garlic and spice paste under the skin and all over the chicken.
Step 6
Cut one lemon into quarters and place inside the cavity of the chicken along with rosemary, thyme, and bay leaves.
Step 7
Tie the legs together with kitchen twine and tuck the wing tips under the body.
Step 8
Place the chicken, breast-side up, in a roasting pan.
Step 9
Juice the remaining lemon and pour it over the chicken.
Step 10
Add the white wine and chicken broth to the bottom of the roasting pan.
Step 11
Roast the chicken in the preheated oven for approximately 75 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
Step 12
Baste the chicken with the pan juices every 20 minutes to enhance flavor and moisture.
Step 13
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Step 14
Serve the Frango Assado with the pan juices drizzled over the top and your choice of side dishes.
Nutrition Facts
| Serving size | (2043.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 829.0 |
| Total Fat 56.0g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 119.1mg | 0% |
| Sodium 3968.1mg | 0% |
| Total Carbohydrate 32.4g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 4.8g | |
| Protein 36.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 170.5mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1009.7mg | 0% |
Source of Calories