Spanish-Style Roast Chicken Recipe

Name: Spanish-Style Roast Chicken Recipe
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby new potatoes; 2 Tbsps pitted black olives; 4 Tbsps butter; 237 milliliters cherry tomatoes; 2 garlic cloves, peeled and grated; 2 grated zest of lemons; 1 Tbsp olive oil; 1 teaspoon dried oregano; 2 red bell peppers, seeded and cut into 2-inch pieces; 2 red onions, peeled and cut into wedges; 4 servings Salt and freshly ground black pepper; 1 teaspoon smoked paprika; 2 kilograms whole chicken

Spanish-Style Roast Chicken Recipe might be just the main course you are searching for. This recipe makes 4 servings with 863 calories, 55g of protein, and 57g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 10 minutes. Head to the store and pick up baby new potatoes, paprika, butter, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Preheat the oven to 425°F.

Equipment you will use

Oven

Cut the butter into small pieces and place in a bowl.

Ingredients you will need

Butter

Equipment you will use

Bowl

Add the paprika, lemon zest, oregano and garlic and squish all the ingredients together until the butter is soft and everything is well incorporated. Season the butter with salt and pepper. Rub the butter all over the skin of the chicken and under the skin if you wish.

Ingredients you will need

Salt And Pepper

Lemon Zest

Whole Chicken

Oregano

Paprika

Butter

Garlic

Dry Seasoning Rub

Place the bird in a deep roasting pan.

Equipment you will use

Roasting Pan

Drizzle the chicken with the olive oil and place in the preheated oven for 10 minutes before turning the oven down to 375°F. Remember to baste the chicken with the butter, some of which will have melted into the pan, every 20 to 30 minutes.Make the roasted vegetables. In a large bowl, combine all the vegetables and coat well in the paprika, oregano, salt and pepper and the olive oil.Once the chicken has cooked for 40 minutes, take it out of the oven and scatter the veggies around the outside. This will be a good time to baste the bird again and coat all the vegetables in the drippings. Return the pan to the oven and cook for the remaining 45 minutes. If the vegetables look as though they are overcoloring, put a sheet of foil over pan for the final 20 minutes of cooking.When the time is up, check everything is cooked perfectly, then remove the chicken from the roasting pan and let rest for at least 10 minutes. Keep the vegetables warm in a low oven. Carve and serve with the vegetables and all the lovely pan drippings.Try out these easy chicken recipes on Food Republic:Beer Can Chicken Recipe

Ingredients you will need

Salt And Pepper

Vegetable