Spanish Roast Chicken with Potatoes
This is an authentic Spanish roast chicken recipe with a crispy skin and succulent chicken. The simple sauce adds a delicious flavour reminiscent of the roast chicken and chips that we have had in Spain.
Spanish Roast Chicken with Baby Potatoes
Servings: 2 people
Calories: 568kcal
Equipment
- Roasting dish (not too much bigger than the chicken)
- Rack (to keep the chicken from the bottom of the roasting dish)
- 2 Medium saucepans
- Kitchen scissors
Ingredients
- 1 whole Chicken
- 4 tbsp Olive oil 2 for the rub, and 2 for the sauce
- 1 handful Sea salt flakes such as Maldon
- 4 cloves Garlic whole but peeled
- 1 sprig Rosemary
- 125 ml White wine
- 125 ml Water
- 1 tbsp Butter
- 1 Lemon unwaxed
- 500 g Baby potatoes quantity as desired
Instructions
- Preheat the oven to 180°C, Gas mark 4
- Rub 2 tbsp of the olive oil over the outside of the chicken and then add then massage the sea salt flakes into the skin.
- Place the chicken on the rack and pierce the chicken skin 5 times. Make sure that the chicken does not touch the bottom of the roasting dish.
- Cook for 1 hour at 180°C, gas mark 4. Do not add any liquid.
- Meanwhile, heat 2 tbsp of olive oil in a medium saucepan, brown the 4 peeled whole garlic cloves.
- Add the white white, water, rosemary, butter and the zest of half a lemon. Bring to a boil and cook over a high heat for about 15 minutes so that the sauce is reduced slightly and the rosemary is infused.
- Cut larger potatoes in halve or into quarters depending on their size.
- Bring the potatoes to a boil in salted water. Boil for for 10 minutes, then drain, leave in cold water for a few minutes and then leave to drain.
- Add the parboiled potatoes to the roasting tray, so that they are under the chicken.
- After the 1 hour cooking time, pour the sauce over the chicken and potatoes. Cook for another hour (or until the chicken skin is golden and crisp).
- Using kitchen scissors, halve the chicken. Salt the potatoes to taste and mix to coat the potatoes with the chicken juices and black bits!
- Serve the chicken and potatoes with lemon wedges.
Nutrition
Calories: 568kcal | Carbohydrates: 52g | Protein: 6g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 269mg | Potassium: 1195mg | Fiber: 7g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 80mg | Calcium: 61mg | Iron: 3mg