Pontevedra-Style Spanish Chicken

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.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 1042 Calories

Ingredients

• ½ cup butter, melted
• salt and freshly ground black pepper to taste
• 2 cups olive oil
• 1 (3 to 3 1/2 pound) whole chicken, cut into pieces
• 1 head roasted garlic, minced
• ¼ cup sweet Pimenton de la Vera (Spanish smoked paprika)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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).

Step 4

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