Classic Spanish Chicken

95 mins
Serves 1
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Directions

  1. 1Cut one whole chicken.
  2. 2Cut one whole chicken.
  3. 3Cut one whole chicken.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Spread the dry seasoning over the chicken.
  11. 11Spread the dry seasoning over the chicken.
  12. 12Spread the dry seasoning over the chicken.
  13. 13Add four tablespoons of the seasoning paste over the chicken and spread it all over.
  14. 14Add four tablespoons of the seasoning paste over the chicken and spread it all over.
  15. 15Add four tablespoons of the seasoning paste over the chicken and spread it all over.
  16. 16In a large bowl, add one zucchini, four unpeeled potatoes, one carrot, five tablespoons of the seasoning paste, and one pinch of salt. Mix well.
  17. 17In a large bowl, add one zucchini, four unpeeled potatoes, one carrot, five tablespoons of the seasoning paste, and one pinch of salt. Mix well.
  18. 18In a large bowl, add one zucchini, four unpeeled potatoes, one carrot, five tablespoons of the seasoning paste, and one pinch of salt. Mix well.
  19. 19Roast the vegetables on a baking sheet in a preheated oven at 190°C for 1 hour and a half.
  20. 20Roast the vegetables on a baking sheet in a preheated oven at 190°C for 1 hour and a half.
  21. 21Roast the vegetables on a baking sheet in a preheated oven at 190°C for 1 hour and a half.
  22. 22Bake the chicken for 1 hour and a half, covered with aluminum foil.
  23. 23Bake the chicken for 1 hour and a half, covered with aluminum foil.
  24. 24Bake the chicken for 1 hour and a half, covered with aluminum foil.
  25. 25Remove the foil and bake again for 15 minutes.
  26. 26Remove the foil and bake again for 15 minutes.
  27. 27Remove the foil and bake again for 15 minutes.

Ingredients

  • 1 whole chicken
  • 1 whole chicken
  • 1 whole chicken
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon sweet paprika
  • 1 tablespoon sweet paprika
  • 1 tablespoon sweet paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons garlic powder
  • 2 tablespoons garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 2 medium onions
  • 2 medium onions
  • 2 medium onions
  • 1 green bell pepper
  • 1 green bell pepper
  • 1 green bell pepper
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 0.5 red bell pepper
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 0 parsley
  • 0 parsley
  • 0 parsley
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 zucchini
  • 1 zucchini
  • 1 zucchini
  • 4 unpeeled potatoes
  • 4 unpeeled potatoes
  • 4 unpeeled potatoes
  • 1 carrot
  • 1 carrot
  • 1 carrot

Equipment

knifebowlfood processorovenaluminum foilfork