Spanish Roasted ChickenFeatured by Martellotto Wines in the Gold Wine Club.
A recipe straight from Martellotto Winery! Enjoy this juicy Spanish roasted chicken with your most recent wine of the month club shipment!Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 95 Minutes
• 4 lb whole broiler chicken, preferably brined, rinsed and patted dry
• 4 lemons
• 4 garlic cloves, crushed
• 2-3 lbs russet potatoes, peeled and cut into bite-sized dices
• Olive oil
• Salt and pepper, to taste
Preheat the oven to 425 degrees.
Meanwhile, bring a medium pot of water to a boil. Add the potatoes and two of the lemons. Cook for 5 minutes and drain.
Poke the lemons with a knife. Insert the lemons and crushed garlic into the cavity of the chicken.
Place the chicken on a foiled baking tray. Surround the chicken with the potatoes.
Sprinkle the chicken and potatoes with olive oil, salt and pepper - enough to coat. Cook the chicken and potatoes for 80 minutes, until the chicken reaches an internal thigh temperature of 165 to 175 degrees. Remove the chicken from the oven.
Stir the potatoes and return to the oven for 10 more minutes to crisp.
Cut the chicken and serve with fresh lemon wedges, potatoes, and a salad.
Recipe provided by Martellotto Winery.