This article was written for Annabel & Grace, which is now part of Rest Less.
Spanish Roast Chicken
Ingredients: serves 4
4 garlic cloves, peeled
2 tsp smoked paprika
1 tbsp extra virgin olive oil (I used 2 tbspns)
1 tsp dried oregano
2 very small chickens
100ml white wine
1 tbsp clear honey
How to prepare:
Preheat oven to 200°C
Place the garlic, paprika, olive oil and oregano to a pestle & mortar or food processor (I used my Nutribullet) and blend until a smooth paste forms.
Rub the paste all over the chickens and inside the cavity.
Place the chickens on to a trivet inside a tray. Pour the white wine underneath
Place in the preheated oven for 15 minutes. After this time reduce the temperature to 150°C. Cook for a further 20 minutes. After 20 minutes remove the chickens from oven
Drain 3 tbsp of the cooking liquor into a dish and add the honey
Using a pastry brush evenly coat the chicken with the honey mixture and return back to the oven for 5 minutes. Repeat this process twice more then leave to rest for 10 minutes. This will create a really sticky and glazed skin.
Cut the chickens in half straight down the middle. Serve half chicken per portion with the extra cooking liquor in the tray as a sauce.
This is excellent served with these Spanish potatoes: