Spanish roast chicken: a twist to your Sunday roast

October 14, 2017

This article was written for Annabel & Grace, which is now part of Rest Less.

This Spanish Roast Chicken recipe is a good twist on your Sunday roast and it works particularly well if you have small chickens. The wine keeps it very moist and the spices make it extremely tasty. I found it on the Nourished Life website which has some very nutritious recipes. It is also a website full of lifestyle and health tips, suggestions and guidance. The team that run this website have put a lot of work into it to make sure their readers are getting the right advice so have a read.

 

Spanish Roast ChickenSpanish 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:

Spanish Potatoes to melt a man’s heart!

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