Esta receita de galinha assada em pedaços traz praticidade aliada ao sabor, ideal para um jantar de família ou para quando necessita de uma opção fácil, mas cheia de personalidade. O contraste da paprica com a mostarda e o toque do açúcar mascavo produzem uma caramelização delicada e sabor marcante, mantendo o frango suculento e dourado por fora. Sirva com batatas assadas, arroz branco ou uma simples salada verde para uma refeição completa.

Ingredientes

  • 1 frango – corte em poucas partes
  • 1 colher de sopa de açúcar mascavo
  • 1 colher de sopa de mostarda
  • 1 colher de sopa de páprica
  • sal e pimenta
  • 1 colher de sopa de ketchup de tomate

Preparação

  1. Frango marinado por uma hora ou você pode marinar e manter congelado até que esteja pronto para uso.
  2. Asse no forno pré-aquecido a 250 C por meia hora.
  3. Servir quente.

Here’s the English version below — give your oven something good to do!

Roast Chicken Pieces

This easy roast chicken dish turns a handful of pantry staples into a crowd-pleasing favourite. Quick to marinate and even quicker to bake, the result is aromatic, juicy chicken with a caramelised crust that everyone will love. The sweet smokiness of paprika and brown sugar pairs beautifully with tangy mustard and ketchup, making each bite rich with flavour—perfect for relaxed family meals or when you’re entertaining on a busy schedule.

Ingredients

  • 1 chicken, cut into a few large pieces
  • 1 tbsp brown sugar
  • 1 tbsp mustard
  • 1 tbsp paprika
  • Salt and pepper, to taste
  • 1 tbsp tomato ketchup

Method

  1. Marinate the chicken pieces with brown sugar, mustard, paprika, ketchup, salt, and pepper. Let them sit in the marinade for at least one hour, or leave in the freezer until ready to use.
  2. When ready to cook, preheat the oven to 250°C (480°F). Arrange the chicken on a baking tray and roast for 30 minutes, or until golden and cooked through.
  3. Serve hot, straight from the oven.

Variation suggestion: Add a drizzle of olive oil to the marinade for extra richness or scatter some fresh herbs (like thyme or rosemary) over the chicken before roasting for an herby twist. Serve with roasted potatoes or a crusty bread to soak up the juices!

Tip: For extra depth, add a dash of garlic powder or a squeeze of lemon to the marinade. Leftovers make delicious chicken sandwiches or can be tossed with salad for lunch the next day.