Everyday Meals

Pontevedra-Style Spanish Chicken


  • 1 (3 to 3 1/2 pound) whole chicken, cut into pieces
  • 2 cups olive oil
  • ½ cup butter, melted
  • 1 head roasted garlic, minced
  • ¼ cup sweet Pimenton de la Vera (Spanish smoked paprika)
  • salt and freshly ground black pepper to taste
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Place the chicken pieces in a roasting pan skin-side down. Pour the olive oil and melted butter over the chicken. Sprinkle the pieces with minced roasted garlic, paprika, salt, and pepper.

  • Step 3

    Roast in the preheated oven for 35 minutes. Turn the chicken pieces skin-side up and roast until the chicken is done and the skin is crispy, about 25 minutes more. An instant-read thermometer inserted into the meat should read 165 degrees F (74 degrees C).

  • Step 4

    Serve the chicken pieces with the sauce on the side for dipping.

  • Editor's Note:

    The nutrition data for this recipe includes the full amount of the olive oil and butter. The actual amount consumed will vary.

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