Oven-Baked Chicken

Ingredients

• 1.5 kg (3 1/3 pounds)chicken, cut into pieces
• 100 ml (1/2 cup)white wine
• 125 ml (1/2 cup)olive oil
• 1 teaspoonpepper
• 1 teaspoonnutmeg
• 2bay leaves
• 6 clovesgarlic
• 1 teaspoonsalt

Instructions

1. 1

   Season the chicken

   Put the chicken pieces in a baking dish. Add the white wine, salt, pepper, nutmeg, crushed unpeeled garlic, bay leaves and olive oil. Leave to marinate for about 1 hour.

2. 2

   Heat the oven

   Preheat the oven to 180°C (350°F).

3. 3

   Bake and baste

   Bake the chicken for about 1 hour, until golden brown. Occasionally spoon the pan sauce over the chicken as it cooks.

4. 4

   Serve the chicken

   Turn off the oven and serve the chicken with your favourite side dishes.

What is Portuguese-style oven-baked chicken?

This is a straightforward roast-chicken dish with a seasoning mix of garlic, bay leaves, wine, olive oil and spices. Its Portuguese character comes through in those familiar Mediterranean ingredients rather than a complicated cooking technique.

The recipe keeps the chicken in pieces and cooks it in its marinade, so the juices gather in the baking dish. Basting brings those aromatic juices back over the meat during roasting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 55g protein, 2g carbs, 59g fat.

Chicken provides most of the protein, while olive oil contributes a substantial share of the fat and energy. The small amount of wine contributes little carbohydrate; serve with vegetables and a moderate portion of potatoes or bread to round out the plate.

Why the marinade matters

Wine and garlic: the wine adds a sharp, savoury note, while crushed garlic releases its flavour into the liquid and oil. The recipe leaves the garlic unpeeled, so crush it without removing the skins.

Spices and herbs: nutmeg and pepper bring warmth, and bay leaves infuse the pan juices as the chicken cooks. Keep the bay leaves whole so they are easy to remove before serving.

The key to moist chicken

Basting: spoon some of the cooking liquid over the chicken from time to time. This coats the surface with the seasoned oil and juices as it roasts.

Pan juices: use a spoon to reach the liquid at the bottom of the dish, taking care around the hot oven and pan. Pour any remaining juices over the chicken when serving.

How to judge doneness

Colour: the recipe gives about 1 hour as a guide, with golden-brown skin as its visual cue. Pieces of different sizes may finish at different times.

Check the thickest part of a piece with a food thermometer if you have one; it should reach 74°C. Avoid touching bone with the probe for a more useful reading.

Plan the timing

Marinating: allow about 1 hour for the chicken to sit in its seasoning before baking, as stated in the method. Keep it covered in the fridge while it marinates.

Roasting: the method calls for about 1 hour in a 180°C oven, plus the time needed to preheat. The listed total time of 65 minutes does not include both the full marinade and roasting periods.

What to serve alongside

Potatoes: serve with roasted or boiled potatoes to make a hearty meal, spooning a little pan sauce over them.

Vegetables: steamed greens, green beans or a crisp salad make a fresh contrast to the rich, garlicky chicken and olive oil.

Recipe notes & tips

• Marinate the chicken in the fridge rather than leaving it at room temperature.
• Arrange the pieces in a single layer so they roast evenly.
• Crush the unpeeled garlic cloves before adding them to the dish.
• Baste occasionally with the liquid collected at the bottom of the dish.
• Remove the bay leaves before serving.
• Check larger pieces for doneness rather than relying on colour alone.

Variations

• Add paprika: include a little paprika with the listed spices for a deeper, smoky note.
• Add lemon: serve with lemon wedges for a bright squeeze at the table.
• Include potatoes: arrange potato pieces in the baking dish to cook alongside the chicken.
• Use fresh herbs: add a few sprigs of thyme to the marinade for an herbal variation.
• Adjust the garlic: use fewer cloves for a milder flavour while keeping the other seasonings.

Common mistakes to avoid

• Skipping the marinade: allow the chicken about 1 hour to rest with the seasonings for the method's intended flavour.
• Crowding the dish: spread the chicken pieces out in one layer so they roast rather than steam.
• Forgetting to baste: spoon the pan liquid over the chicken occasionally to coat it as it cooks.
• Guessing doneness by colour: check the thickest part of a large piece with a thermometer.
• Leaving bay leaves in the serving dish: remove them before bringing the chicken to the table.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a little of the reserved pan juice if the chicken seems dry.

Frequently asked questions