Macau-style Portuguese Roast Chicken
Macau-style Portuguese Roast Chicken blends Portuguese and Chinese flavors, with crispy golden skin and tender juicy meat, mildly spicy with a hint of coconut that lingers.
Ingredients
11 items- Whole chicken 1 (about 1.5 kg)
- Olive oil 3 tablespoons
- Garlic 5 cloves
- Paprika 1 tablespoon
- Chili powder 1 teaspoon
- Salt 1 teaspoon
- Black pepper ½ teaspoon
- Lemon juice 2 tablespoons
- Coconut milk 2 tablespoons
- Fresh rosemary 2 sprigs
- Butcher's twine as needed
Nutrition
Steps （8 steps）
Clean the whole chicken, remove excess fat and innards, pat dry inside and out with paper towels. Prick thick parts like breasts and thighs with a fork for better marinade penetration.
In a large bowl, combine olive oil, minced garlic, paprika, chili powder, salt, black pepper, lemon juice, and coconut milk; stir into a paste. Adjust seasoning to taste.
Rub the marinade all over the chicken, including under the skin and inside the cavity. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight for best flavor.
Remove chicken from refrigerator 1 hour before roasting to bring to room temperature. Preheat oven to 200°C (fan 180°C). Line a baking sheet with foil or place a rack on it.
Tie chicken legs together with butcher's twine, wrap wing tips in foil to prevent burning. Place chicken breast-side up on the rack for even heat circulation.
Roast in the middle oven rack at 200°C for 30 minutes, until skin is golden and slightly charred. Optionally baste with reserved marinade or melted butter for gloss.
Remove pan, carefully turn chicken over (breast-side down). Roast another 20 minutes until skin is deep golden and crispy. Internal temperature should reach 75°C at thickest part of thigh.
Remove chicken from oven, let rest on a cutting board for 5–10 minutes to redistribute juices. Carve and serve, garnished with lemon wedges or fresh rosemary.
Tips
The longer the marinade, the more flavor; at least 4 hours. Using a rack allows hot air to circulate for crispier skin. Resting the meat before cutting locks in juices.
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