Spanish Roast Chicken

Introduction

Something that surprised me when I moved to Madrid was the city's many pollerías (roasted chicken shops). These shops are filled with plump and crispy chickens spinning about, waiting to be devoured.

Simple, flavorful, and filling, roasted chicken has become our Madrid takeaway food of choice! As an American, I've always associated roasted chicken with the cold months of fall and winter, but many Spaniards consider roasted chicken to be a summertime beach food.

Regardless, enjoy this Alicante-inspired roast chicken recipe!

Ingredients

Wondering what ingredients you need for this Alicante-style roasted chicken? Here's the most important ingredients!

• Chicken: As always, use the best quality available to you. Make sure to pat the skin dry before covering it with the marinade.
• Wine: This is optional if you prefer to cook without alcohol (but recommended for flavor). I love using manzanilla, a very dry white sherry. But any dry white wine will work. And if omitting, you should definitely use the stock cube or substitute homemade stock.
• Stock cube: I find adding it makes a richer sauce, but if you prefer to use fresh stock just use that instead of the water and skip the cube.

See recipe card for full information on ingredients and quantities.

How to Make Spanish Roast Chicken

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

• Pat the chicken dry with paper towels to remove any moisture. (image 1)
• Blend the garlic, parsley, salt, and pepper in a mortar and pestle (or use a food processor/blender) to make a smooth paste. (image 2)
• Rub the chicken all over with the paste, making sure to get it in the cavity, then brush the skin with olive oil. (image 3)
• Pour in the white wine, water, and crushed stock cube. (image 4)
• Cover in damp parchment paper and bake at 400°F (200°C) for about one hour, or until it reaches an internal temperature of 165°F (75°C). (image 5)
• If you want the skin to be crispy, remove the parchment paper when there are about 15 minutes to go. (image 6)
• Let the chicken rest for 10 minutes covered with foil to allow the juices to redistribute. (image 7)
• Enjoy this Alicante-style roasted chicken while it's warm! (image 8)

Recipe FAQs

Do you cover a chicken when roasting? This recipe does cover the chicken with damp parchment paper for most of the time it's in the oven.

While not necessary, this allows the chicken to bake without any worry over burning the skin. But taking it off 15 minutes before it's ready ensures you'll still get that crispy skin we all love.

How do you roast a chicken without drying it out? The most important thing is to not overcook it!

My advice is to have a good meat thermometer and check the internal temperature before it is supposed to be ready. Oven temperatures vary and your oven's size can play a role in cook time as well. If you want to make sure it's juicy, take it out of the oven before it reaches 165°F.

If you let it rest covered in foil, it will keep cooking. I like to take mine out at 155°F and by the time we eat it's always over 165°F (and super juicy).

And speaking of rest... make sure not to skip this step! If you cut into the chicken right away, all of the juice will come out and you'll be left with dry chicken.

Letting it rest means the juice will settle into the meat before you dive in. Is it better to roast chicken at 350°F or 400°F?

I prefer to roast chicken at 400°F because the higher seat seals in the juices quickly and helps the skin get crispy and browned. Start the chicken off covered with damp parchment, then remove it at the end of the roasting time for crispy skin.

Serve

This delicious baked chicken can be enjoyed in the cold winter months with my Manchego mashed potatoes, Spanish green beans, or Mediterranean roasted vegetables. It would be perfect in the summertime with homemade french fries and a simple ensalada mixta, or with grilled vegetables and homemade romesco sauce.

Expert Tips

• Use the best quality chicken available to you. Make sure to pat the skin dry before covering it with the marinade.
• Bake the chicken until juices run clear and it reaches an internal temperature of 165°F. You might want to take it out of the oven when it's 155°F since it will continue to cook while resting.
• If you prefer to cook without alcohol, simply omit the wine. But in this case, you should substitute the quantity with more chicken stock.
• I like adding a stock cube for a flavorful sauce, but if you prefer to use fresh stock just use that instead of the water and skip the cube.

Notes

• Use the best quality chicken available to you. Make sure to pat the skin dry before covering it with the marinade.
• Bake the chicken until juices run clear and it reaches an internal temperature of 165°F. You might want to take it out of the oven when it's 155°F since it will continue to cook while resting.
• If you prefer to cook without alcohol, simply omit the wine. But in this case, you should substitute the quantity with more chicken stock.
• I like adding a stock cube for a flavorful sauce, but if you prefer to use fresh stock just use that instead of the water and skip the cube.