Spanish-Style Roast Chicken Recipe

Dec 3, 2013 3:00 pm

Topped with smoked paprika, black olives, peppers

With a host of vegetables and spices, this whole chicken serves four, with enough for a leftover meal.
With a host of vegetables and spices, this whole chicken serves four, with enough for a leftover meal.

Hey, sometimes you don't have a ton of dough. It's close to rent day, you splurged on fancy winter camping equipment, it happens. Thankfully there's Cook On A Shoestring, from author Sophie Wright. Bet you never knew how to turn such a small amount of food into so, so very many meals. Take this spiced-up Spanish roast chicken, for instance.

This smoky, garlicky roast chicken doesn’t have to be for a weekend lunch and makes a brilliant mid-week supper. It’s packed with flavor, and whatever is left can be used for a whole host of other things, from a cheeky twist on paella to salads, omelets or even tomato-based soups.

Reprinted with permission from Cook On A Shoestring

Servings: 4


4 tablespoons butter
2 teaspoons smoked paprika
grated zest of 2 lemons
1 teaspoon dried oregano
2 garlic cloves, peeled and grated
Salt and freshly ground black pepper
1 (5-pound) whole chicken
1 tablespoon olive oil
Roasted vegetables
2 red bell peppers, seeded and cut into 2-inch pieces
2 red onions, peeled and cut into wedges
2 tablespoons pitted black olives
1 pound baby new potatoes
1 cup cherry tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon olive oil
  1. Preheat the oven to 425°F. Cut the butter into small pieces and place in a 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.
  2. Place the bird in a deep 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.
  3. 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.
  4. 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.
  5. 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.

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Prep Time: 
20 minutes
Cooking Time: 
1 hour, 50 minutes
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