Easy Spanish Roast Chicken with Smoked Paprika Rub
Easy Spanish roast chicken with a smoked paprika rub is a brilliant roast chicken recipe that is made with just a few easy-to-find ingredients and requires just 5 minutes of preparation. Simply lay a bed of onions and garlic, add the chicken, make the marinade with some salt, pepper, garlic, olive oil, and paprika, and pop it in the oven.
Equipment
- Garlic crusher
- small bowl
- 12x8 inch/30x20 cm ceramic baking dish or deep-sided baking tray
- Basting brush (or spoon)
- Paper towel
- Kitchen knife and cutting board
- Aluminum kitchen foil
- Meat thermometer
Ingredients
- 1 whole chicken skin on (2 kg/4.4 pounds)
- 1 teaspoon salt
- 1 head of garlic peeled
- 3 yellow onions peeled and cut into wedges
- 2 teaspoons white pepper
- 1 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 2 cups chicken stock
- A few sprigs of fresh rosemary optional
Instructions
- Sprinkle some salt over the chicken and allow to cure for 1 hour before roasting (optional).1 teaspoon salt, 1 whole chicken
- Preheat oven and a roasting pan to 400°F (200°C)
- Add a splash of olive oil to the baking dish, then add the onion wedges and half of the peeled garlic cloves.3 yellow onions, 2 tablespoons extra virgin olive oil, 1 head of garlic
- Crush the remaining half of the garlic cloves and add them to a small bowl. Add the salt, pepper, smoked paprika, olive oil, and mix well.2 teaspoons white pepper, 1 teaspoon smoked paprika
- Put the chicken on top of the onion wedges and garlic.
- Baste the chicken skin with the paste.
- Pour the chicken stock around the chicken. Add a few sprigs of fresh rosemary beside the chicken. Loosely cover the chicken with some aluminum foil (ensure air can flow in and around the chicken) and put it in the oven when it’s heated to the right temperature.2 cups chicken stock, A few sprigs of fresh rosemary
- Cooking times will vary depending on the size of the chicken (see cooking notes below). For a 4.4-pound (2kg) chicken, cook it for 1 hour and 30 minutes and the cooking juices begin to run clear.
- During the last 15 minutes, remove the aluminum foil and let the skin crisp up. If you want extra crispy skin, put it under the grill/broiler for another 5 minutes.
- Remove the chicken from the oven and allow to rest for 10-15 minutes before carving.
- We love to serve it with mashed potatoes and spoon lots of the cooked garlic and onion over the mash. You can also use the cooking juices to make a delicious chicken gravy.
Video
Notes
Cooking Notes:
- Seasoning the chicken skin with salt before cooking allows the skin to cure and will result in a more crispy skin and enhanced flavor.
- Pat the chicken skin dry with a paper towel before applying the marinade, it will help it stick to the skin better before cooking. If you added salt to your chicken before, wipe it off now.
- Every 15 minutes, baste your chicken with the cooking juices using a basting brush or spoon.
- Bake the chicken until it reaches an internal temperature of 165°F / 74°C. Use a meat thermometer to check.
- Use homemade chicken stock for best results.