Spanish Vermouth Chicken (Easy One-Pan Recipe in 45 Minutes)
This Spanish Vermouth Chicken uses juicy chicken quarters marinated in Spanish vermouth, then roasted in one pan with garlic, onion, smoked paprika, and orange for a rich Mediterranean-style sauce.
Equipment
- Large skillet or frying pan with lid
- Cooking Tongs
- Wooden cutting board
- Chef knife
- Microplane or grater for zesting orange
Ingredients
- 3-4 bone-in skin-on chicken quarters (or 8 chicken thighs)
- 2 Tbsp Extra Virgin Olive Oil
- 1 large onion finely sliced
- 5 garlic cloves sliced
- 200 ml Spanish red Vermouth
- 1 tsp Spanish La Vera Smoked Paprika
- Pinch of nutmeg
- Zest of 1 orange and around half an orange worth of juice
- Salt and white pepper to taste
Instructions
Step 1: Marinate the Chicken
- Place chicken quarters into a bowl or zip bag with:3-4 bone-in
- 200 ml vermouth200 ml Spanish red Vermouth
- Half the garlic (or use garlic powder)5 garlic cloves
- Orange zest and some juice (we used half an orange)Zest of 1 orange
- Sweet smoked paprika1 tsp Spanish La Vera Smoked Paprika
- White pepperSalt and white pepper to taste
- A pinch of nutmeg ( adds a little extra spice and layers flavor)Pinch of nutmeg
- Marinate for 30 minutes minimum, ideally 2–4 hours in the fridge.
- Reserve marinade juices for cooking.
Step 2: Roast / Simmer
- Slice onion and add to the pan1 large onion
- Return chicken to the pan skin-side up.2 Tbsp Extra Virgin Olive Oil, 1 large onion
- Roast uncovered at 200°C / 400°F for 45 minutes until fully cooked. Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
Step 3: Finish & Serve
- Spoon sauce over chicken and scatter with parsley.
- Serve hot.
Notes
If this recipe has inspired you, explore more easy Chicken recipes and bring a little Mediterranean sunshine into your kitchen.