One Pan Spanish Roasted Chicken (Recipe)

What happens when you post a yummy picture on Instagram? You get tons of requests for the recipe. This weekend I posted a photo of my One Pan Spanish Roasted Chicken – with a twist. Guess what… people wanted the recipe. So this is for them, maybe you’ll like it too!

One Pan Spanish Roasted ChickenOne of my favorite things about fall is that you can turn the oven make on. Nothing like coming home to a house filled with the aromas of slow cooked food or baking – man, now I want brownies!

I’m working on cutting salt from our diets here at Casa DiPaola, and this recipe was the first one of our favorites that I revamped. I learned to make it back when I was living in Spain and recalled that the original recipe had very little salt in it. I thought that made it a perfect candidate for a makeover. 

I punched up the flavor with a spicier paprika that I typically use, and added in some whole Fenugreek and Grains of Paradise.   Fenugreek {which you can find in most spice shops or at places like World Marketone} has a slightly sweet flavor, when roasted it develops a warm nutty profile.  You might recognize a bit of its flavor from your favorite curry.

Grains of Paradise are… well… paradise. These tiny little pods pack a spicy, nutty flavor with earthy hints of an almost morel mushroom taste. When you roast with them, they bloom into something that reminds me of hiking in the truffled forests of Aragon.  Which is funny for a spice that hails from West Africa. When they mingle with the juices from pan, the saffron and thyme, then get embedded in a cube of bread that is both crunchy and chewy… well again, paradise.

Do you have favorite spices that can take the place of salt? I’d LOVE to hear about them!

One Pan Spanish Roasted Chicken
Serves 4
An easy one pan dinner packed with bold flavor. Toasty bread soaked in the juices makes it a meal. Easy to adapt to nearly any protein.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 4 Chicken Breasts (skin on, bone in) - can also use legs and/or thighs
  2. 1 Head of Garlic (large)
  3. 1 Leek
  4. 1 Spanish Onion
  5. 5 Sprigs of Thyme
  6. 1 Loaf of Crusty Bread
  7. 5-8 Threads of Saffron
  8. 1/4 Cup Olive Oil
  9. 1 tbsp Black Pepper
  10. 1 tbsp Smoked Paprika (mild or spicy)
  11. 1 tbsp Garlic Powder
  12. 1/4 tsp Nutmeg
  13. (optional)
  14. 1 tsp Grains of Paradise
  15. 1 tsp Fenugreek
  16. 1 tsp Sea Salt
Instructions
  1. Preheat oven to 425 degrees.Tear bread into bite-sized cubes. Peel onion, and quarter leaving stem on to help the pieces together. Remove dark green portions of the leek, and the stem end. Half then quarter. Slice entire head of garlic in half. Place all into your roasting pan. Mix half spices with olive oil, pour over ingredients in pan and toss to coat.
  2. Arrange items in pan, intersperse chicken among them skin side up. Take remaining spice mixture and rub into the chicken skin. Place on center rack in the oven and bake for 50 minutes, or until the internal temperature reads 160 degrees Fahrenheit.
Notes
  1. Yes, salt is intentionally omitted from this recipe. The flavors are so bold, that I've found salt unnecessary. Feel free to salt to your taste if so desired.
Chicken Nuggets of Wisdom http://chickennuggetsofwisdom.com/

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