Frango Assado

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Frango assado (roasted chicken) is a popular dish in Portugal, Brazil, and other Lusophone countries, traditionally marinated and oven-roasted, then served with classic sides like potatoes, rice, or salad.

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Ingredients You'll Need
How to Make Frango Assado
Storage, Make Ahead, & Freezing
Camila's Tips & Variations
Frequently Asked Questions
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Recipe

This frango assado recipe is a Brazilian-inspired, home-style method made with simple ingredients and a well-seasoned marinade that rests on the chicken for deeper flavor.

The chicken is stuffed with a simple farofa and roasted slowly in the oven with vegetables, making it perfect for family meals and special occasions.

Ingredients You'll Need

Note: See the recipe card for quantities.

Whole chicken: Using a whole chicken helps the meat stay moist, cook evenly, and develop a richer flavor as it roasts.
Lemon juice: Adds acidity, helping tenderize the chicken and balance the richness.
Garlic: Provides a deep, savory flavor that penetrates the meat.
Salt: Seasons the chicken evenly and enhances all flavors.
Black pepper: Adds mild heat without overpowering the dish.
Oregano: Brings a subtle herbal note that pairs well with roasted chicken.
Turmeric: Adds warm color and gentle, earthy flavor.
Parsley and green onion: Add freshness and balance.
Olive oil: Helps distribute flavor and prevents the chicken from drying out.
Butter: Placed under the skin to baste the breast meat, keeping it moist.
Potatoes and carrots: Act as a classic side dish, roasting in the pan juices and absorbing flavor from the chicken and seasoning.
Toasted cassava flour (farofa): Forms the base of the stuffing, adding texture and absorbing the chicken's juices.

How to Make Frango Assado

Note: Full instructions are provided in the recipe card below.

Preheat the oven to 390°F/ 200°C. Prepare the whole chicken (by removing the giblets). Pat dry.
Using a knife, make small cuts all over the chicken (thighs, wings, and breast) to help the seasoning penetrate well. Trim excess surface fat if needed.
Gently loosen the skin over the breast by inserting your hand underneath to create space between the skin and the meat. Set aside.
In a bowl, add the lemon juice, garlic, salt, black pepper, oregano, turmeric, parsley, green onion, and olive oil. Mix well until fully combined.
Place the chicken in a large bowl. Rub the seasoning all over the chicken, inside the cavity, and under the loosened skin. Massage well to coat evenly.
Cover with plastic wrap or foil and refrigerate to marinate for at least 12 hours, preferably 24 hours, turning the chicken halfway through.
For the farofa, cook bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate and pour off all but 2 tablespoons of fat. Return the skillet to medium to medium-low heat and continue the recipe using the reserved bacon fat.
Add cassava flour. Stir constantly so the flour toasts evenly without burning. Cook, stirring, for about 6 minutes, until the flour is lightly toasted, loose, and fragrant.
Transfer the toasted flour to a bowl and set aside. Do not clean the skillet. In the same skillet, add the olive oil and grated onion.
Cook for about 2 minutes, until the onion softens. Add the grated garlic and stir briefly, just until fragrant-season with salt and black pepper to taste. Reduce the heat to low and add the reserved toasted cassava flour back to the skillet.
Stir gently until the bacon and flour are evenly combined. Remove from heat and finish with chopped parsley. Let cool completely, then cover tightly with plastic wrap and refrigerate until needed.
Remove the chicken from the refrigerator. Transfer it to a buttered baking dish, breast-side up. Gently lift the skin covering one breast of the chicken and spread half of the butter right on the meat under the skin. Repeat with the other breast. Brush any remaining butter on top of the chicken. Stuff the cavity with prepared farofa. Close the opening by overlapping the skin and securing it with toothpicks, inserting them up and down like stitches. Tuck the wing tips behind the back and tie the chicken's legs together with kitchen twine, pulling them snug and knotting firmly to keep the chicken closed and hold its shape while roasting.
Pour any remaining marinade over the chicken, allowing the excess herbs to fall into the pan rather than sit on top of the skin. Cover the baking dish tightly with aluminum foil.
Place the chicken on the lower oven rack and bake for 1 hour, covered. Remove the foil, baste the chicken with the pan juices, and add the potatoes and carrots around the chicken.
Return to the oven uncovered and bake for about 2 hours, until the chicken is deeply golden and the vegetables are tender.
During baking, occasionally baste the chicken and vegetables with the pan juices for extra flavor.
Once fully cooked, remove from the oven. Transfer the roasted chicken to a serving platter. Remove toothpicks and kitchen twine before serving. Spoon pan juices over the chicken and vegetables and serve hot.

Hint: Use toasted cassava flour for the farofa. It adds better flavor and texture and prevents the farofa from tasting raw or turning soggy.

Storage, Make Ahead, & Freezing

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Make Ahead: The chicken can be marinated 12-24 hours in advance and kept refrigerated until ready to cook. The farofa can also be made ahead and refrigerated once completely cooled.

Freezing: The roasted chicken is best enjoyed fresh.

Camila's Tips & Variations

Massage the marinade: Rub the seasoning well into the chicken, including under the skin, for deeper flavor.
Marinate longer if possible: Let the chicken marinate for 12-24 hours for best results.
Butter under the skin: Adding butter under the skin keeps the breast meat moist while roasting.