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Este prato É sucesso garantido. O limão e as ervas deixam o sabor especial e a técnica do preparo garante carne macia e suculenta. Read more


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Tempo de preparo

360 min(s)


6 servings

João Pedro

  • Ingredients
  • Recipe
  • Whole chicken1 unit(s)
  • Large onions3 unit(s)
  • Garlic head1 unit(s)
  • Lemons2 unit(s)
  • Salt1 tablespoon
  • Sweet paprika1 teaspoon
  • Brown sugar1 teaspoon
  • Laurel branches2 unit(s)
  • Rosemary sprigs4 unit(s)
  • Freshly ground black pepper to taste
  • Olive Oil to taste
  1. Wash and dry the lemons. Using a zester (or grater) zest the peel of 1 lemon.
  2. In a small bowl, mix the salt, paprika, brown sugar, lemon zest and freshly ground black pepper to taste.
  3. Dry the chicken well with paper towel. Place the chicken in a large bowl (or platter) and season with the marinade.
  4. Rub the salt and spice mixture well over the entire skin, between the skin and breast meat and inside the cavity of the chicken.
  5. Cover the bowl (or cover with film) and place in the refrigerator to marinate for 1 hour.
  6. After the marinade time has passed, preheat the oven to 220 ºC (high temperature). Remove the chicken from the refrigerator for 30 minutes to lose the ice.
  7. Peel and cut the onion into 1.5 cm thick slices. Drizzle the bottom of a large baking dish with a drizzle of olive oil and distribute the onion slices.
  8. Form a bed for the chicken. Arrange 3 sprigs of rosemary greased with olive oil and 1 sprig of bay leaves over the onions.
  9. Also place the whole head of garlic in the pan. Drizzle everything with 1 tablespoon of olive oil.
  10. Drizzle the chicken with 2 tablespoons of olive oil and spread it well with your hands. Cut the lemon you used to make the zest into quarters.
  11. Place the lemon quarters inside the chicken cavity.
  12. With 4 bay leaves. Finely chop the leaves from the remaining rosemary sprig and mix with 2 tablespoons of olive oil in a small bowl.
  13. Position the chicken on the cutting board, breast side up, and tuck the tips of the wings under the back – this way they don't burn while roasting.
  14. Cut a large piece of string, hold one end in each hand and place the center of the string at the thickest part of the breast.
  15. Pass the string over the thighs, close to the side of the chest; go around the outside of the ends of the thighs, cross and tie.
  16. Pull the ends of the string down, looping it around the chicken's tail and tie it together with the thighs.
  17. Place the chicken in the roasting pan, over a bed of onions and herbs, breast side up and place in the oven to bake for 15 minutes.
  18. As soon as the skin starts to take on a golden tone. Reduce the oven temperature to 180 ºC, and let the chicken bake for another 55 minutes.
  19. In the last 5 minutes, carefully open the oven and spread the olive oil with chopped rosemary over the chicken skin to give it an extra herb flavor.
  20. With the tip of a knife, make a small hole where the thigh meets the breast. If the liquid comes out without blood, it is a sign that it is ready.
  21. Remove the chicken from the oven and let it rest for 10 minutes before slicing.
  22. Don't skip this step: during this time, the meat juices redistribute, which guarantees a moist and tasty roast.
  23. Serve with onions, roasted garlic and lemon cut into wedges.

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