Golden Garlic & Oregano Roast Chicken with Farofa
Succulent roast chicken coated in a creamy herb marinade, slow-roasted until perfectly golden. Served alongside a savory cassava farofa with olives and a hint of pineapple — a comforting, crowd-pleasing dinner the whole family will love.
🛒 Ingredients
10 servings
- 2 kg chicken breasts
- 3 tablespoons sour cream or crème fraîche
- 2 onions, sliced into rings
- 1 tablespoon dried oregano
- 4 garlic cloves, minced
- 100 g pitted black olives
- 2 slices fresh pineapple (optional)
- Salt and black pepper to taste
- 200 g toasted cassava flour (farofa)
- 1 medium onion, finely chopped
- 2 teaspoons olive oil
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Directions
- 1
Preheat oven to 180°C (350°F). Line a roasting pan with aluminum foil.
- 2
Place chicken breasts skin-side down in the pan. Sprinkle oregano and minced garlic evenly over the chicken.
- 3
Generously coat the chicken with sour cream using a pastry brush.
- 4
Arrange onion rings over and around the chicken. Add olives and pineapple slices if using.
- 5
Cover the pan tightly with aluminum foil and bake at 180°C for 40 minutes.
- 6
Remove the foil, flip the chicken breasts, and increase oven temperature to 200°C (400°F).
- 7
Continue roasting for 20–25 minutes until deeply golden. The cooking juices do not need to dry out completely.
- 8
Meanwhile, prepare the farofa: sauté the chopped onion and garlic in olive oil until translucent.
- 9
Add the toasted cassava flour, olives, and pineapple. Stir and cook for 3 minutes. Season to taste.
- 10
Serve the roast chicken hot alongside the aromatic farofa.
💡 Chef's Tip
For extra depth of flavor, marinate the chicken in the sour cream, garlic, and oregano for 2 hours in the refrigerator before roasting.
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