Recipe By Chris
Published Jun 8th
Prep 25m Cook 1h Additional - Ready In 1h 25m
Servings 6 servings Calories 1041.8

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.

Recipe Ingredients

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

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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).
  4. 4 Serve the chicken pieces with the sauce on the side for dipping.

Nutrition Facts

  • Calories 1041.8
  • Carbohydrate 5.6 g
  • Cholesterol 154.3 mg
  • Fat 97.4 g
  • Fiber 1.1 g
  • Protein 38.4 g
  • Saturated Fat 22.4 g
  • Sodium 223.3 mg
  • Sugar 0.2 g

Chef's Notes

The nutrition data for this recipe includes the full amount of the olive oil and butter. The actual amount consumed will vary.


  1. Nothing special not a lot of flavour and much too greasy for my liking. It wasn't terrible but I wont be making it again there are much more tasty chicken recipes out there.
  2. I think this recipe is delicious the whole family loved it!
  3. Such a good recipe! I would recommend it to anyone.. Try to make this.. It will be really tasty! =
  4. Yummy.
  5. I wouldn't change a thing. When I cooked it it was amazing. The taste from the chicken was extremely delicious! If you want something to cook this would be the one!
  6. Well I did it my way and this is what I found. Best to make sure your Paprika is as fresh as possible. At the end I did not like all the oil at the top of my measuring cup so discarded most of it. Then used a immersion blender to make an emulsion along - Read more ...
  7. This is so tasty and very simple! Love the Spanish flavor!
  8. bset cihckn evr.
  9. really exceptional taste and so easy.
  10. We enjoyed with recipe but I cut way back on the Oil and Butter (more like 3/4 c oil and 1/4 of butter)and the cook time indicated in the recipe would have been way too long and would have resulted in very dry chicken. I would suggest no more than 35-45 minutes total depending upon - Read more ...

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