Spanish Oven Baked Roast Chicken Recipe

Name: Spanish Oven Baked Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole chicken, cut up, 3 tablespoons olive oil, 1 (8 ounce) can tomato sauce, 1/3 cup red wine vinegar, and more.

Yes, Spanish Oven Baked Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Oven Baked Roast Chicken

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