Entree: Portugal – Frango com Chouriço e Batatas Assadas (Roast chicken with chouriço and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 40 min

Additional 5 min

Total 57 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 6 oz (170 g) chorizo (chouriço), sliced
- 1.5 lb (680 g) red potatoes, halved
- 1 medium yellow onion (about 6 oz (170 g)), cut into wedges
- 8 oz (225 g) green beans, trimmed

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 6 oz (170 g) chorizo (chouriço), sliced
- 1.5 lb (680 g) red potatoes, halved
- 1 medium yellow onion (about 6 oz / 170 g), cut into wedges
- 8 oz (225 g) green beans, trimmed

Instructions

1. Preheat oven to 425°F (220°C). Place halved red potatoes and onion wedges in a roasting pan and arrange chicken thighs on top.
2. Scatter sliced chouriço around the chicken and potatoes.
3. Roast for 25 minutes, then add trimmed green beans to the pan, tucking them between other ingredients.
4. Continue roasting 12–20 minutes more until chicken registers done and potatoes are tender; remove and rest briefly before serving.