Spanish Oven Baked Roast Chicken
Experience the bold and vibrant flavors of Spain with this Spanish Oven Baked Roast Chicken, a dish guaranteed to elevate your dinner table. This recipe features a whole chicken marinated in a tantalizing blend of smoked paprika, garlic, cumin, oregano, and zesty lemon, delivering a golden, aromatic roast every time. Roasted alongside tender, flavorful baby potatoes and sweet red onion, the dish perfectly balances rustic charm with gourmet appeal. With its crispy skin, juicy meat, and rich pan juices, this one-pan delight is as simple to prepare as it is delicious. Garnished with fresh parsley and ready in under two hours, it’s an ideal centerpiece for weeknight meals or special occasions. Serve this irresistible Spanish roast chicken straight from the oven, and watch it disappear before your eyes!
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Recipe Information
Ingredients
- 1 piece (approximately 4 to 5 pounds) Whole chicken
- 6 pieces Garlic cloves
- 3 tablespoons Extra virgin olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1.5 teaspoons Sea salt
- 1 teaspoon Freshly ground black pepper
- 1 piece (zested and juiced) Lemon
- 1 piece, quartered Red onion
- 1 pound Baby potatoes
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Clean and pat the whole chicken dry with paper towels. Place the chicken on a large baking dish or roasting pan.
In a small bowl, combine minced garlic, olive oil, smoked paprika, dried oregano, ground cumin, sea salt, black pepper, lemon zest, and lemon juice. Mix well to form a paste.
Rub the seasoning paste all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor.
Stuff the cavity of the chicken with the quartered red onion and a few small pieces of lemon peel (optional for extra aroma).
Scatter the baby potatoes around the chicken in the roasting pan. Drizzle the potatoes with a little olive oil and sprinkle with a pinch of salt and smoked paprika for added flavor.
Tie the chicken legs together with kitchen twine to ensure even cooking.
Place the chicken in the preheated oven and roast for about 90 minutes, or until the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C). Baste the chicken with its juices every 30 minutes during cooking to keep it moist and flavorful.
Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with freshly chopped parsley and serve the chicken with the roasted potatoes and any extra pan juices drizzled over the top.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2756 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
