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.

Chris
prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place 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.

  • Roast 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).

  • Serve the chicken pieces with the sauce on the side for dipping.

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.

Nutrition Facts

1041.77 calories; 38.36 g protein; 5.64 g carbohydrates; 97.44 g fat; 154.29 mg cholesterol; 223.33 mg sodium.Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

Matthew Jacobs
03/23/2015
Well I did it my way and this is what I found. Best to make sure your Paprika is as fresh as possible. At the end I did not like all the oil at the top of my measuring cup so discarded most of it. Then used a immersion blender to make an emulsion along with some Lemon Juice for acid.
(5)

Most helpful critical review

Anonymous
10/25/2017
Nothing special not a lot of flavour and much too greasy for my liking. It wasn't terrible but I wont be making it again there are much more tasty chicken recipes out there.
15 Ratings
  • 5 Rating Star 10
  • 4 Rating Star 3
  • 3 Rating Star 2
Cookin Up A Storm
07/01/2012
We enjoyed with recipe but I cut way back on the Oil and Butter (more like 3/4 c oil and 1/4 of butter)and the cook time indicated in the recipe would have been way too long and would have resulted in very dry chicken. I would suggest no more than 35-45 minutes total depending upon your oven and the size of your chicken pieces. the flavors were very good and we will make this again. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.
(15)
Matthew Jacobs
03/23/2015
Well I did it my way and this is what I found. Best to make sure your Paprika is as fresh as possible. At the end I did not like all the oil at the top of my measuring cup so discarded most of it. Then used a immersion blender to make an emulsion along with some Lemon Juice for acid.
(5)
Wahine773
03/11/2014
This is so tasty and very simple! Love the Spanish flavor!
(5)
satan
11/21/2013
bset cihckn evr.
(3)
Ricards Cinks
08/22/2016
Such a good recipe! I would recommend it to anyone.. Try to make this.. It will be really tasty! =
(2)
Anonymous
06/02/2015
I wouldn't change a thing. When I cooked it it was amazing. The taste from the chicken was extremely delicious! If you want something to cook this would be the one!
(2)
Sara1972
05/04/2016
Yummy.
(1)
Kathleen Bayramian
02/22/2013
really exceptional taste and so easy.
(1)
Chef Roy
03/12/2017
I think this recipe is delicious the whole family loved it!
(1)