O “Frango à Maricas” é uma daquelas receitas que prova que a simplicidade é muitas vezes o segredo do sabor. Com uma lista de ingredientes curta e uma preparação direta, este prato resulta num frango assado incrivelmente suculento e aromático. O limão, inserido inteiro no frango, liberta lentamente os seus sucos e aromas durante a cozedura, perfumando a carne de dentro para fora e garantindo que fica tenra e cheia de sabor. É um clássico da cozinha caseira portuguesa, perfeito para um almoço de domingo em família.

Ingredientes (4 Pessoas)

  • 1 frango
  • 1 limão
  • 1 cubo de caldo de galinha
  • sal grosso
  • 2 a 3 dentes de alho

Preparação

  1. Ligue o forno a 250º C para aquecer.
  2. Agarre no limão e com um garfo espete todo à volta fazendo muitos furinhos.
  3. Depois de o limão se parecer com um passador, pegue no frango, tire a prata ao cubo de caldo de galinha, e insira o mesmo dentro do frango.
  4. Esta é a altura para introduzir também os dentes de alho esmagados, seguidamente, repete, desta feita com o limão.
  5. Feche a abertura com um palito.
  6. Coloque o frango num tabuleiro refratário e esfregue a ave com sal grosso abundantemente.
  7. Leve ao forno, baixe a temperatura para 180º C, durante 30 minutos.
  8. Passados 15 minutos, vire o frango para que asse uniformemente.

Looking for a fuss-free roast that delivers incredible flavour? Here is the English version below.

“Frango à Maricas” (Lemon-Stuffed Roast Chicken)

This recipe, with its curious name, is a testament to the genius of simple Portuguese home cooking. “Frango à Maricas” translates somewhat controversially, with the origin of the name being a bit of a mystery, though many believe it humorously refers to the lemon being placed inside the chicken. Regardless of its name, this dish is a beloved classic known for its straightforward method and incredibly juicy, flavourful result.

The secret is almost laughably simple: a whole lemon, pierced all over, is placed inside the chicken cavity along with garlic and a stock cube. As the chicken roasts, the lemon heats up and releases its aromatic steam, perfuming the meat from the inside out and keeping it exceptionally moist. The outside is simply rubbed with coarse salt, which creates a wonderfully crisp and golden skin. It’s a low-effort, high-reward dish that fills the kitchen with an irresistible aroma.

Many variations exist, with some cooks creating a paste of paprika, garlic, and crumbled stock cube to rub all over the chicken for extra colour and flavour. Others might add a splash of white wine to the pan to create a simple, delicious sauce. This roast chicken is traditionally served with french fries and a simple salad, making for a perfect, comforting meal.

Ingredients (Serves 4)

  • 1 whole chicken
  • 1 large lemon
  • 1 chicken stock cube
  • Coarse sea salt
  • 2 to 3 cloves of garlic, smashed

Method

  1. Preheat the oven to 250°C (230°C Fan / Gas Mark 9).
  2. Take the lemon and pierce it all over with a fork, making lots of small holes.
  3. Unwrap the stock cube and insert it into the chicken’s cavity.
  4. Now, add the smashed garlic cloves, followed by the pierced lemon.
  5. Secure the opening with a toothpick or a small skewer.
  6. Place the chicken in a roasting tin and rub it generously all over with coarse salt.
  7. Put the chicken in the oven and immediately lower the temperature to 180°C (160°C Fan / Gas Mark 4). Roast for 30 minutes.
  8. After 15 minutes, turn the chicken over to ensure it cooks evenly and the skin becomes crisp on all sides. Continue roasting for the remaining time or until cooked through.