Roasted Spanish Chicken

I was telling Larry just last night that I must have been Spanish in another life. I am just completely enamored with Spain and everything Spanish, especially the food and the music. Their lust for life and passion comes out in everything they do.

I was trying to come up with something for dinner, and looking through my culinary library, when I came upon an interesting recipe that just jumped out at me. I wasn’t planning on making something Spanish. This recipe is just the one that spoke to me and I had to make it. And I am glad I did too. I made roasted Spanish chicken that I served with spicy patatas bravas and sauteed vegetables, with brad and dipping sauce on the side.

Roasted Spanish Chicken

4-5 lbs chicken

1 1 2/tsp cumin

salt & pepper to taste

1 1 /2 TBSP garlic

2-3 TBSP olive oil

1/2 cup brandy or sherry

3/4 cup orange juice

3/4 cup orange marmalade

2 tsp Tabasco or hot sauce, optional

Combine the salt, pepper, 1/2 of the orange juice, cumin, garlic and 1/4 cup of the brandy or sherry and 1 tsp of Tabasco sauce together and pour over the chicken to marinate for at least an hour before cooking. The longer you let it marinate, the more flavorful and tender the chicken will become.

Once you are ready to cook it, preheat the oven to 400* F or 200*C. Place the chicken in the oven and cook for about 30 minutes, basting about every 10 minutes. Then reduce the heat to 325* F or about 150* C and continue to cook for an additional 20-30 minutes, or until the juices run clear. Still baste the chicken with its juices about every 10 minutes. It was actually a cool and very pleasant day , so I didn’t mind having the oven on. We had a nice break from the soaring temperatures and rising mercury.

While the chicken is cooking at the lower temperature, combine the orange marmalade, the rest of the brandy, the rest of the orange juice and 1 tsp of Tabasco sauce in a saucepan and bring to a boil, then reduce the heat to a simmer and continue to cook for about 2-3 minutes, stirring constantly. Brush the glaze over the chicken during the last 10-15 minutes of cooking. When everything is done, serve it up over rice or potatoes or pasta and enjoy. You will have a delicious roasted Spanish chicken in about an hour. !Desfruitas! It was so tender and flavorful. It literally just melted in out mouths. It went very well with the spicy patatas bravas too. Dinner was a little sweet and a little spicy, just the way I like it.

Spice up your life and add lots of flavors. The spice and flavors are what make it interesting.

Stay cool, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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