Perna de Frango Assada

Crispy copper-red skin with meat that falls off the bone. Garlic and bay leaves intensely scent the juices that soak into the potatoes.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 758
• Protein: 39 g
• Carbs: 44 g
• Fat: 48 g

Ingredients

• 4 piece Chicken leg ( whole )
• 800 g Potato ( wedges )
• 2 piece Onion ( sliced )
• 4 piece Garlic ( minced )
• 150 ml Dry white wine
• 4 tbsp Extra virgin olive oil
• 1 tbsp Sweet paprika
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Hot pepper en poudre
• 2 tbsp Red pepper paste

Instructions

1. Marinating the poultry

   In a mortar, crush the garlic with salt, paprika, chili, and pepper paste (massa de pimentão). Rub the chicken legs vigorously with this mixture to ensure the flavors penetrate under the skin.

2. Preparing the garnish

   Cut the potatoes into large wedges and slice the onions into thick rings. Place them at the bottom of a large oven dish to create a bed of vegetables.

3. Assembly and liquid

   Place the chicken legs on the vegetables. Tuck the bay leaves between the pieces. Drizzle with white wine and olive oil. The liquid should not cover the chicken, only coat the bottom.

4. Roasting

   Bake at 200°C. Halfway through, baste the chicken with the pan juices. It's done when the skin is golden brown and the potatoes are soft when pierced with a knife.

Chef's tips

• Dry the chicken skin perfectly with paper towels before marinating to ensure maximum crispiness.
• If the juices reduce too quickly, add a splash of water to prevent the onions from burning.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven to maintain the crispy skin.