Portuguese Chicken

Portuguese Chicken & Potato Tray Bake

Perfect for a family Sunday Roast or a one pan mid-week – this tasty Portuguese Chicken has a whole lot of flavour with minimal fuss.
  • 45 Mins

    Cooking Time

  • Difficulty

  • 1 H 10 Mins

    Prep Time

  • 5 People


  • 1.6 kg chicken, butterflied or 2kg chicken pieces
  • 4 cloves garlic, crushed
  • juice and rind of 1 lemon
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon Continental Chicken Stock Powder
  • 2 tablespoons olive oil
  • 1 teaspoon chilli flakes (optional)
  • 2 large potatoes, peeled and cut into wedges
  • 1 large sweet potato, peeled and cut into wedges

  1. Combine garlic, lemon juice and lemon, paprika, oregano, Stock Powder, oil and chilli in a bowl and mix well. Place chicken in a large dish and pour over marinade. Cover and refrigerate for at least 1 hour to allow the flavours to infuse.

  2. Preheat oven to 190°C. Place chicken in a large roasting dish and place potato wedges around. Roast for 45 minutes until the skin is golden and chicken cooked through.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 880.03 kcal
Protein (g) 62.95 g
Sugar (g) 2.94 g
Fat (g) 55.98 g
Fibre (g) 4.72 g

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