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Rec: Portugese Roast Chicken and Potatoes

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Joined: Dec 10, 2005


Posted to Thread #18 at 2:36 pm on Dec 10, 2005

I originally saw this on FoodTV. It is nice for two reasons. One...Gives me an excuse to use my clay pot! And two...Both the Pots and Chicken are cooked at the same time.

I have made it often!


Nana'S Portuguese Roast Chicken And Potatoes
Yield: 4 Servings


3 c water
1 tb red wine vinegar; up to 2
1 tb paprika; up to 2 tablespoons
1 ts salt
1 tb fresh ground pepper
1 md onion; chopped
1 chopped tomato
3 tb fresh parsley; chopped
4 Idaho potatoes
1 chorizo; (Portuguese

1 pk dry Italian salad dressing
-mix; unprepared
1/4 c oil
1/3 c vinegar
2 tb water
1/4 ts Italian seasoning blend
5 lb roasting chicken
pn paprika
pn Italian seasoning blend


Preheat oven to 375§ F. Pour water into a roasting pan. Add vinegar to
taste. The water should have just a hint of vinegary taste. Sprinkle
paprika over the water and mix, removing the lumps. Add salt, pepper, onion
tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2
hours. Do not cover potatoes because they will steam and not roast. The
potatoes will have a nice red color when they are done.

Note: Both recipes can be cooked simultaneously in the same oven.

Preheat oven to 375§. This recipe is made in a ceramic cooker. To prepare
the cooker, soak the cover for 15 minutes, and spray the bottom with any
non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and
pat it dry. Put chicken in cooker and pour salad dressing mixture on top,
then use hands to rub it all over the chicken skin. Lightly sprinkle entire
chicken with paprika (a pinch or so), then sprinkle a pinch or so of the
dry Italian seasoning on top as well. Cover and cook at 375§ for 2 hours.
About 1 to 1 1/2 hours into the cooking time, check the chicken. If there
is liquid half-way up the chicken or more, drain all of the liquid so that
the chicken is dry enough to roast, then continue cooking. If it's not
halfway up the chicken, just leave whatever juices are in there and
continue cooking.

The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the Food
Network's kitchens. Therefore, the Food Network cannot attest to the
accuracy of any of the recipes.

"Calling All Cooks"
S(Formatted by):
"Lindell Martin on May 21, 2000"

- - - - - - - - - - - - - - - - - - -

Per serving: 1208 Calories (kcal); 85g Total Fat; (63% calories from fat);
77g Protein; 32g Carbohydrate; 311mg Cholesterol; 1656mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 10 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit; 11 Fat; 0 Other Carbohydrates

NOTES : All measurements are approximate.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5889 0 0 0 3776 0 0 3776

Contributor: Kathy Durand

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