Pontevedra-Style Spanish Chicken

Pontevedra-Style Spanish Chicken

5 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  Chris

“My grandparents came from Pontevedra, Spain in 1920 through Ellis Island and brought this recipe with them. I grew up eating this dish and my children just love it. Of course, they never measured anything, so the measurements are just an estimate.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken pieces in a roasting pan skin-side down. Pour the olive oil and melted butter over the chicken. Sprinkle the pieces with minced roasted garlic, paprika, salt, and pepper.
  3. Roast in the preheated oven for 35 minutes. Turn the chicken pieces skin-side up and roast until the chicken is done and the skin is crispy, about 25 minutes more. An instant-read thermometer inserted into the meat should read 165 degrees F (74 degrees C).
  4. Serve the chicken pieces with the sauce on the side for dipping.

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Reviews (5)

Rate This Recipe
Cookin Up A Storm

Cookin Up A Storm

We enjoyed with recipe, but I cut way back on the Oil and Butter (more like 3/4 c oil and 1/4 of butter)and the cook time indicated in the recipe would have been way too long and would have resulted in very dry chicken. I would suggest no more than 35-45 minutes total depending upon your oven and the size of your chicken pieces. the flavors were very good and we will make this again. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.



This is so tasty and very simple! Love the Spanish flavor!



bset cihckn evr.

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Amount Per Serving (6 total)

  • Calories
  • 1042 cal
  • 52%
  • Fat
  • 97.4 g
  • 150%
  • Carbs
  • 5.6 g
  • 2%
  • Protein
  • 38.4 g
  • 77%
  • Cholesterol
  • 154 mg
  • 51%
  • Sodium
  • 288 mg
  • 12%

Based on a 2,000 calorie diet



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Crispy Roasted Chicken


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Chicken with 20 Cloves of Garlic