Chicken full leg (drumsticks and thighs) – 6, skin-on, bone-in
Italian seasoning – 1 tbsp
Smoked paprika (sweet) – 1 tbsp
Chili powder – 1 tbsp
Sugar – 1 tbsp
Red chilli sauce – 4 tbsp
Lemon juice – ¼ cup
Garlic – 10 to 12 cloved,minced
Olive oil – ¼ cup
Salt to taste
Other ingredients:
Potatoes – 500 gms
Onion – 2, large
Instructions
Take a small bowl and mix together all the marinating ingredients to make a smooth and uniform marinating mixture.
Now make deep incision into each chicken leg and rub the marinating mixture into each leg thoroughly making sure the chicken pieces are coated evenly on all side and inside the cuts. Take time at this step as it will ensure your chicken is well-seasoned.
Place the marinated chicken pieces in a bowl just big enough to fit all the chicken legs snugly; if you use too big a bowl, chicken may not sit in the marinating liquid or the marinate may just slip off the chicken pieces and not get infused appropriately.
Cover the bowl and chill in the fridge for about 6 hours or overnight.
When you are ready to roast, prepare the potatoes and onion. Peel the potatoes and cut each into 1-cm circular slices. Peel and cut the onions into thick slices.
Now preheat your oven to 220 C / 425 F and place the wire rack at the middle of the oven. Take a large roasting pan and drizzle a bit of olive oil on the bottom of the pan.
Now arrange the potato slices in a single layer at the bottom of the roasting pan. Then scatter the onion slices on top of potatoes and add a pinch of salt to season the veggies.
Now arrange the marinated chicken legs on top, drizzle the left-over marinade on top of chicken & potatoes and bake them in preheated oven for about an hour or until the chicken & potatoes are completely cooked through.
Your Portuguese inspired roasted chicken is ready to serve! Allow them to rest a bit before serving and enjoy!!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2020/10/portuguese-inspired-roast-chicken/