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Pontevedra-Style Spanish Chicken Recipe

Recipe by: Chris

"My grandparents came from Pontevedra, Spain in 1920 through Ellis Island and brought this recipe with them. I grew up eating this dish and my children just love it. Of course, they never measured anything, so the measurements are just an estimate."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook1 h
  • Ready In1 h 25 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Place the chicken pieces in a roasting pan skin-side down. Pour the olive oil and melted butter over the chicken. Sprinkle the pieces with minced roasted garlic, paprika, salt, and pepper.
  • 3Roast in the preheated oven for 35 minutes. Turn the chicken pieces skin-side up and roast until the chicken is done and the skin is crispy, about 25 minutes more. An instant-read thermometer inserted into the meat should read 165 degrees F (74 degrees C).
  • 4Serve the chicken pieces with the sauce on the side for dipping.
Footnotes
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the olive oil and butter. The actual amount consumed will vary.
Ingredients
  • 6 servings
  • 1042 cals
  • 1 (3 to 3 1/2 pound) whole chicken, cut into pieces
  • 2 cups olive oil
  • 1/2 cup butter, melted
  • 1 head roasted garlic, minced
  • 1/4 cup sweet Pimenton de la Vera (Spanish smoked paprika)
  • salt and freshly ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    1042
    52%
  • Fat:
    97.4
    150%
  • Carbs:
    5.6
    2%
  • Protein:
    38.4
    77%
  • Cholesterol:
    154
    51%

Based on a 2,000 calorie diet

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