Pontevedra-Style Spanish Chicken

Name: Pontevedra-Style Spanish Chicken
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 118 milliliters butter, melted; 473 milliliters olive oil; 59 milliliters sweet Pimenton de la Vera (Spanish smoked paprika); 1 head roasted garlic, minced; 6 servings salt and freshly ground black pepper to taste; 1 kilograms whole chicken, cut into pieces

You can never have too many main course recipes, so give Pontevedra-Style Spanish Chicken a try. This recipe makes 6 servings with 440 calories, 21g of protein, and 39g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and primal diet. A mixture of roasted garlic, olive oil, pimenton de la vera, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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

Equipment you will use

Oven

Place the chicken pieces in a roasting pan skin-side down.

Ingredients you will need

Chicken Pieces

Equipment you will use

Roasting Pan

Pour the olive oil and melted butter over the chicken.

Ingredients you will need

Olive Oil

Whole Chicken

Butter

Sprinkle the pieces with minced roasted garlic, paprika, salt, and pepper.

Ingredients you will need

Roasted Garlic

Paprika

Pepper

Salt

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).

Ingredients you will need

Chicken Pieces

Meat

Equipment you will use

Kitchen Thermometer

Oven

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

Ingredients you will need

Chicken Pieces

Sauce

Equipment

Oven

Roasting Pan

Kitchen Thermometer

Ingredients

Servings:

118milliliters

butter, melted 473milliliters

olive oil 59milliliters

sweet Pimenton de la Vera (Spanish smoked paprika)1head

roasted garlic, minced 6servings

salt and freshly ground black pepper to taste 1kilograms

whole chicken, cut into pieces

Recommended wine: Tempranillo, Albarino, Grenache

Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Bodegas Volver La Mancha Single Vineyard Tempranillo. Reviewers quite like it with a 4 out of 5 star rating and a price of about 12 dollars per bottle.