Lisbon Portuguese Chicken

Servings 4 servings


  • 1 whole chicken cut up
  • 1 red chili such as Fresno, de-seeded and chopped
  • 2 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • 1 lemon juiced
  • 2 medium red onions quartered
  • 2 medium sweet potatoes peeled and cubed


  • Preheat oven to 350 degrees.
  • Pat chicken dry with paper towels then place it in a large roasting pan. Sprinkle liberally on all sides with next 5 ingredients (chili through thyme); set aside.
  • In a small bowl, whisk together brown sugar, lemon juice, olive oil, salt and pepper until sugar has dissolved. Arrange red onions and sweet potatoes around the chicken.
  • Brush chicken and veggies with brown sugar mixture; roast for 1 hour or until chicken is cooked through and veggies are tender. Serve with a drizzle of pan juices.


LC SERVING SUGGESTION: Serve braised kale on the side.
SERVING SUGGESTION: Add some garlic bread sticks.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: Per Serving: 748 Calories; 46g Fat; 51g Protein; 31g Carbohydrate; 5g Dietary Fiber; 235mg Cholesterol; 198mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates. Points: 20
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