Classic Spanish Chicken
Directions
- 1Cut one whole chicken.
- 2In a bowl, add one tablespoon of salt, one tablespoon of sweet paprika, two tablespoons of garlic powder, one teaspoon of oregano, and black pepper to taste. Mix well.
- 3In a food processor, add two medium onions, one green bell pepper, half a red bell pepper, two tomatoes, parsley to taste, two tablespoons of olive oil, and six garlic cloves. Blend until smooth.
- 4Spread the dry seasoning over the chicken.
- 5Add four tablespoons of the seasoning paste over the chicken and spread it all over.
- 6In a large bowl, add one zucchini, four unpeeled potatoes, one carrot, five tablespoons of the seasoning paste, and one pinch of salt. Mix well.
- 7Roast the vegetables on a baking sheet in a preheated oven at 190°C for 1 hour and a half.
- 8Bake the chicken for 1 hour and a half, covered with aluminum foil.
- 9Remove the foil and bake again for 15 minutes.
Ingredients
- 1 whole chicken
- 1 tablespoon salt
- 1 tablespoon sweet paprika
- 2 tablespoons garlic powder
- 1 teaspoon oregano
- 0 black pepper
- 2 medium onions
- 1 green bell pepper
- 0.5 red bell pepper
- 2 tomatoes
- 0 parsley
- 2 tablespoons olive oil
- 6 garlic cloves
- 1 zucchini
- 4 unpeeled potatoes
- 1 carrot
Equipment
knifebowlfood processorovenaluminum foilfork
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