Spanish Roast Chicken

Spanish Roast Chicken

350kcal per serving
1 hr
4servings
Preferences Under 400 calories Lunch Dinner
Main Ingredients Chicken
Seasonal Spring Summer Autumn Winter

ingredients

  • 4 garlic cloves, peeled
  • 2 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 2 very small chickens
  • 100ml white wine
  • 1 tbsp clear honey

nutrition facts

Per average serving:
energy 1465 kJ / 350 kcal
18 %
fat 19.1 g
27 %
saturates 5.1 g
26 %
Sugars 3.9 g
4 %
salt 0.28 g
5 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Preheat oven to 200°C

  2. Place the garlic, paprika, olive oil and oregano to a pestle & mortar or food processor and blend until a smooth paste forms

  3. Rub the paste all over the chickens and inside the cavity

  4. Place the chickens on to a trivet inside a tray. Pour the white wine underneath

  5. Place in the preheated oven for 15 minutes. After this time reduce the temperature to 150°C. Cook for a further 20 minutes. After 20 minutes remove the chickens from oven

  6. Drain 3 tbsp of the cooking liquor into a dish and add the honey

  7. Using a pastry brush evenly coat the chicken with the honey mixture and return back to the oven for 5 minutes. Repeat this process twice more then leave to rest for 10 minutes. This will create a really sticky and glazed skin.

  8. Cut the chickens in half straight down the middle. Serve half chicken per portion with the extra cooking liquor in the tray as a sauce.

Serving suggestion: enjoy with our recipe for Poor Man's Potatoes

Chef's Suggestion: use one medium chicken in place of two small ones. To serve shred the chicken. Ensure you adjust the cooking time accordingly so that the chicken is fully cooked.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.