Spanish Oven Baked Roast Chicken

Submitted by Bob78278

"This is a recipe I got from a very small "mom and pop" restaurant in a small town in Spain when I was stationed there in the USAF. It was near Madrid and the owner was so gracious and friendly that everyone loved going there. For those who have been there and are wondering, it is from Kiko's."

 

• Ready In: 4hrs 45mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 whole chicken, cut up
• 3 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1⁄3 cup red wine vinegar
• 1⁄3 cup medium sherry (spanish if you can find it)
• 1⁄2 onion, cut in chunks
• 5 cloves garlic, crushed
• 1 tablespoon dried parsley
• 6 bay leaves
• 1⁄8 cup butter

directions

1. Cover the bottom of a 10 X 18 X 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
2. Place cut up chicken in pan skin side up.
3. Place a bay leaf and chunk of onion under each piece.
4. Dot chicken with butter pieces.
5. Mix together tomato sauce, wine vinegar, sherry and crushed garlic.
6. Pour mixture over chicken and sprinkle parsley on chicken.
7. Bake uncovered at 250 degrees for 4 t0 5 hours.
8. Baste frequently.

Reviews

[Belgophile]

I agree 100% with every other reviewer! I've made this on several occasions; a wonderful, wonderful dish. Warm and enticing and so pleasing to the senses. It smells amazing while slowly baking, and the presentation is as delicious as the actual taste. I serve with Veronica's Easy Spanish Rice (Recipe #37638) and a vegetable. What I adore is that there's nothing difficult or pretentious about this recipe but the atmosphere it creates makes it perfect for a dinner with close friends. Thank you, Bob78278.

 

[EdsGirlAngie]

Hey thanks Bob, my dad was a "USAF Bob", too.. this is a wonderful Sunday dinner dish... and my husband loved it. I used 3 split chicken breasts, bone-in, not skinned... all other ingredients as listed. No flavor overpowers another, and it makes your kitchen smell fabulous! The only other change was that I actually cooked the 3 breasts at 275 degrees F for the first 4 hours then reduced the oven heat to 250 F while I prepared some other dishes. It kept well for 5 hours... all breast meat was juicy and flavorful and not dry at all. This is a wonderful recipe, you should all try this on your next lazy day! Thank you Bob and Kiko's!!

 

[e.zeilik]

I really wanted to love this dish, especially after reading the great reviews, but it was soooo bland to me. Although the chicken fell apart, it was also dry? I followed the instructions exactly. I'm really disapointed. I'm definitely going to have to tweak it to my preferences.

 

[Ollie C.]

I've been making this for years now and it is an absolute favorite!

 

[Hee Sun Y.]

I haven't eaten it yet but I think it turned out ok.