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Roast chicken in a baking dish.

Spanish Roast Chicken Recipe

This Spanish roast chicken comes out juicy and delicious every time. You've got to try it!
5 from 11 votes
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Course: Main
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 496.96kcal


  • 1 whole chicken skin on
  • One head of garlic peeled
  • A handful of parsley
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 cup white wine use any dry white wine (I like manzanilla sherry)
  • 1 cup of water
  • Extra virgin olive oil
  • 1 chicken bouillon cube


  • Preheat oven and a roasting pan to 400°F (200°C)
  • First, make sure that the chicken is completely dry, pat any moisture off with paper towels.
  • Put the chicken into a deep roasting pan.
  • In a food processor, or with a mortar and pestle, make a paste with the garlic cloves, salt, parsley and pepper. You won't need to use all of this paste, and it can last a few weeks in the fridge in an airtight container.
    Mixing garlic, parsley, salt and pepper in a mortar and pestle.
  • Stuff the chicken with a couple of tablespoons of the paste, and cover it with a bit more. Then rub the skin with olive oil.
    Raw whole chicken covered in parsley and garlic paste.
  • Pour the wine and water around the chicken, you can also add a chicken bouillon cube if you want.
    Raw whole chicken in a clear roasting dish with white wine and a stock cube.
  • Cover the chicken in a damp piece of parchment paper.
    Whole chicken in a baking dish covered with damp parchment paper.
  • Depending on the size of the chicken, the time in the oven may vary. I cooked my 5 pound chicken for about one hour (until the juices ran clear, not pink).
    Whole chicken covered in parchment paper in a small oven.
  • During the last 15 minutes in the oven, remove the parchment paper and let the skin become crispy. If it isn't crisping up use the broiler for a few minutes.
    Overhead shot of roasted Spanish whole chicken in a roasting pan with crispy golden skin and juice in the pan.
  • Serve with homemade french fries (I like to fry unpeeled garlic cloves with my homemade fries, they come out tender and delicious!).
    Roast chicken in a baking dish.


  • 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.


Calories: 496.96kcal | Carbohydrates: 2.82g | Protein: 35.87g | Fat: 32.38g | Saturated Fat: 8.75g | Cholesterol: 142.96mg | Sodium: 958.51mg | Potassium: 432.44mg | Fiber: 0.35g | Sugar: 0.79g | Vitamin A: 519.34IU | Vitamin C: 7.27mg | Calcium: 34.92mg | Iron: 2.16mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!