One of my favorite easy weekend meals is this Spanish roast chicken recipe. It takes only 15 minutes to prepare, and when it comes out of the oven it's the most flavorful and juicy chicken I've ever tasted!
If you love chicken dinners, make sure to try these recipes for Spanish chicken and mushrooms and chicken in almond sauce.
Introduction
Something that surprised me when I moved to Madrid was the city's many pollerÃas (roasted chicken shops). These shops are filled with plump and crispy chickens spinning about, waiting to be devoured. Simple, flavorful, and filling, roasted chicken has become our Madrid takeaway food of choice!
As an American, I've always associated roasted chicken with the cold months of fall and winter, but many Spaniards consider roasted chicken to be a summertime beach food. Regardless, enjoy this Alicante-inspired roast chicken recipe!
Ingredients
Wondering what ingredients you need for this Alicante-style roasted chicken? Here's the most important ingredients!
- Chicken: As always, use the best quality available to you. Make sure to pat the skin dry before covering it with the marinade.
- Wine: This is optional if you prefer to cook without alcohol (but recommended for flavor). I love using manzanilla, a very dry white sherry. But any dry white wine will work. And if omitting, you should definitely use the stock cube or substitute homemade stock.
- Stock cube: I find adding it makes a richer sauce, but if you prefer to use fresh stock just use that instead of the water and skip the cube.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Roast Chicken
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Pat the chicken dry with paper towels to remove any moisture. (image 1)
- Blend the garlic, parsley, salt, and pepper in a mortar and pestle (or use a food processor/blender) to make a smooth paste. (image 2)
- Rub the chicken all over with the paste, making sure to get it in the cavity, then brush the skin with olive oil. (image 3)
- Pour in the white wine, water, and crushed stock cube. (image 4)
- Cover in damp parchment paper and bake at 400°F (200°C) for about one hour, or until it reaches an internal temperature of 165°F (75°C). (image 5)
- If you want the skin to be crispy, remove the parchment paper when there are about 15 minutes to go. (image 6)
- Let the chicken rest for 10 minutes covered with foil to allow the juices to redistribute. (image 7)
- Enjoy this Alicante-style roasted chicken while it's warm! (image 8)
Recipe FAQs
This recipe does cover the chicken with damp parchment paper for most of the time it's in the oven. While not necessary, this allows the chicken to bake without any worry over burning the skin. But taking it off 15 minutes before it's ready ensures you'll still get that crispy skin we all love.
The most important thing is to not overcook it! My advice is to have a good meat thermometer and check the internal temperature before it is supposed to be ready. Oven temperatures vary and your oven's size can play a role in cook time as well.
If you want to make sure it's juicy, take it out of the oven before it reaches 165°F. If you let it rest covered in foil, it will keep cooking. I like to take mine out at 155°F and by the time we eat it's always over 165°F (and super juicy).
And speaking of rest... make sure not to skip this step! If you cut into the chicken right away, all of the juice will come out and you'll be left with dry chicken. Letting it rest means the juice will settle into the meat before you dive in.
I prefer to roast chicken at 400°F because the higher seat seals in the juices quickly and helps the skin get crispy and browned. Start the chicken off covered with damp parchment, then remove it at the end of the roasting time for crispy skin.
Serve
This delicious baked chicken can be enjoyed in the cold winter months with my Manchego mashed potatoes, Spanish green beans, or Mediterranean roasted vegetables.
It would be perfect in the summertime with homemade french fries and a simple ensalada mixta, or with grilled vegetables and homemade romesco sauce.
Expert Tips
- Use the best quality chicken available to you. Make sure to pat the skin dry before covering it with the marinade.
- Bake the chicken until juices run clear and it reaches an internal temperature of 165°F. You might want to take it out of the oven when it's 155°F since it will continue to cook while resting.
- If you prefer to cook without alcohol, simply omit the wine. But in this case, you should substitute the quantity with more chicken stock.
- I like adding a stock cube for a flavorful sauce, but if you prefer to use fresh stock just use that instead of the water and skip the cube.
Spanish Roast Chicken Recipe
Ingredients
- 1 whole chicken with skin about 5 pounds
- 1 head garlic peeled
- 1 handful fresh parsley
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 cup dry white wine such as manzanilla sherry
- 1 cup water
- extra virgin olive oil
- 1 chicken bouillon cube crushed
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with paper towels, then place in a deep roasting pan.
- Make a paste with the garlic cloves, salt, parsley and pepper with a mortar and pestle, blender, or food processor. You won't need to use all of this paste, and it can last a few weeks in the fridge in an airtight container.
- Rub the skin of the chicken with the paste, making sure to apply a couple of tablespoons to the cavity, then rub the skin with olive oil.
- Pour the wine, water, and crushed bouillon cube around the chicken and cover with a damp piece of parchment paper.
- Roast at 400°F (200°C) for about 1 hour, or until it reaches an internal temperature of 155°F (68°C) in the deep part of the thigh, away from the bone. The roasting time will vary.
- During the last 15 minutes, remove the parchment paper and let the skin become crispy. If it isn't crisping up, turn on the broiler for a few minutes.
- Remove the chicken from the pan and allow it to rest, covered with foil, for at least 10 minutes before serving. This will allow its internal temperature to increase to 165°F (74°C).
- Serve with homemade french fries and enjoy!
Notes
- Use the best quality chicken available to you. Make sure to pat the skin dry before covering it with the marinade.Â
- Bake the chicken until juices run clear and it reaches an internal temperature of 165°F. You might want to take it out of the oven when it's 155°F since it will continue to cook while resting.Â
- If you prefer to cook without alcohol, simply omit the wine. But in this case, you should substitute the quantity with more chicken stock.
- I like adding a stock cube for a flavorful sauce, but if you prefer to use fresh stock just use that instead of the water and skip the cube.
Nutrition
Photography by Giulia Verdinelli
Patti
Chicken was moist and very flavorful. Will be making it again
Angus Grey
Should I use a rack so chicken is above the liquid?
Killian
5lb is approximately 2.2kg
Shouldn't a bird of that size take almost two hours or does the parchment paper cover speed it up?
Jennifer Fuller-Christie
I think so, at one hour the bird was only about 110 degrees.
Jo
Was wondering what manzanilla is....and no paprika in recipe....thanks
Lauren Aloise
It's dry sherry! I've clarified. I don't call for paprika in the recipe though.
Theo
I just found your website as am researching tasty treats for a new bar we have. You have great recipes.. thank you!
You've never been to Alicante! You must! You are right about the roast chicken here... absolutely delicious.. we buy it a lot!!
Although. I must say , we (me , wife and kids) are extremely partial to the Colombian Pollo Super Crujiente shops... but that is really only once a month treat! Otherwise we would be huge!! lol
Nicole
I made this for Thanksgiving and it was my very first attempt to roast a chicken. Absolutely delicious!! The best roasted chicken I've ever eaten. My family adored it. Thanks so much for this amazing recipe!
Lauren Aloise
That would have a been a great idea for Thanksgiving! So glad it came out well!
Mike
Lauren:
Is it possible to modify this somehow to be able to cook the chicken on a rotisserie? Inject the wine into the bird? Any thoughts would be appreciated.
Lauren Aloise
Hi Mike-- honestly, I've never tried anything like that! If you do it, let me know how it works!
Marvin W Hodge
I would seperate the coals, indirect heat, and put a small loafen pan between the coals and directly under the bird to hold the wine and water. This might work if your rotisserie is covered.
Chara
I've been eating this in Alicante the whole time, it's delish!!! Thanks for the recipe Xx x
Gina
Made this evening for dinner and it was a success !
Sean
Pablo's Pollo "El Secreto es en la salsa"
Rota Spain
Best Pollo asado ever!
Lauren Aloise
Will have to try it! Thanks!
Luke
NEVER EVER WASH RAW CHICKEN!!!!!
http://www.foodrepublic.com/2014/06/17/never-ever-wash-raw-chicken-heres-why
Lauren Aloise
Yes, I read that too! Just changed instructions, thanks!
Jessica Wray
Sounds delish! I'll have to bookmark this recipe too!