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whole roasted chicken with french fried potatoes.
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5 from 20 votes

Spanish Roast Chicken Recipe

This Alicante-style Spanish roast chicken comes out juicy and delicious every time. With only 15 minutes of prep needed, this will be your family's new favorite chicken dinner!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Spanish
Servings: 4 servings
Calories: 474.62kcal

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. 
  • 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.

Nutrition

Serving: 0.25chicken | Calories: 474.62kcal | Carbohydrates: 4.76g | Protein: 36.21g | Fat: 28.89g | Saturated Fat: 8.27g | Polyunsaturated Fat: 6.22g | Monounsaturated Fat: 11.95g | Trans Fat: 0.18g | Cholesterol: 142.96mg | Sodium: 961.34mg | Potassium: 452.64mg | Fiber: 0.43g | Sugar: 0.83g | Vitamin A: 356.98IU | Vitamin C: 6.57mg | Calcium: 48.83mg | Iron: 2.17mg