Roasted Chicken (Pollo Asado)

This is a common dish in Spanish households. You can make it using any other kind of meat like lamb (Cordero Asado) but omit the lemon.

Ingredients

  • 6 pcs. chicken quarters (preferably thighs)
  • salt and pepper
  • 6 potatoes, cut in thick slices
  • 10 cloves garlic, sliced
  • 1 lemon, sliced
  • parsley
  • 1⁄2 cup Molinera Extra Virgin Olive Oil
  • 1⁄2 cup water
  • 1⁄2 cup Don Simon White Wine

Procedure (serves 4-6)

  1. Clean chicken well by rubbing with rock salt. Rinse.
  2. Preheat oven to 300°F
  3. In an ovenproof dish, arrange the sliced potatoes evenly at the bottom. Place the chicken thighs on of the potatoes, with the skin side down. Sprinkle with salt and pepper.
  4. In between and on top of the chicken pieces, put the garlic and lemon slices and parsley.
  5. Pour MOLINERA EXTRA VIRGIN OLIVE OIL over the dish then the water.
  6. Roast in the preheated oven, basting, once in a while, with the pan drippings to keep the chicken moist.
  7. When chicken is starting to turn golden brown, turn over the chicken pieces. Pour DON SIMON WHITE WINE over the chicken. Return to the oven and continue baking until chicken is golden brown all over. The wine will make the skin crisp.
  8. Serve the chicken as is – in the casserole dish it was baked in. The potatoes under would have absorbed the flavor of the pan drippings.

Tip:

This is a common dish in Spanish households. You can make it using any other kind of meat like lamb (Cordero Asado) but omit the lemon. To accompany this hearty dish I recommend a glass of Mayor de Castilla red wine from Ribera del Duero.

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