Iberian Chicken
By PutoPinoy on Monday, October 18, 2010 At
Monday, October 18, 2010
Ingredients:
1 cup garlic, chopped
1 tsp thyme
1 tsp paprika
1 tsp rosemary
½ tsp sage
1 ½ tsp salt
1 tsp freshly ground pepper
1 cup extra virgin olive oil
1 piece whole chicken, washed and drained
½ kilo baby potatoes, scrubbed and washed
1 cup whole garlic, peeled
Procedure:
Combine the first 8 ingredients in a Glad Freezer Bag. Shake to mix.
Pat dry chicken with paper towels then put chicken inside bag together with the spice mix. Allow chicken to marinate in chiller for at least 4 hours.
When ready to bake, preheat oven to 800F. Put chicken together with the oil and spices in a deep baking dish. Bake for at least 4 hours while occasionally basting the chicken with oil. In the last 1 hour of baking, put the potatoes and whole garlic cloves around the chicken making sure that they’re submerged in oil. Continue cooking for another hour. Serve immediately.
Makes 8-10 servings.
1 cup garlic, chopped
1 tsp thyme
1 tsp paprika
1 tsp rosemary
½ tsp sage
1 ½ tsp salt
1 tsp freshly ground pepper
1 cup extra virgin olive oil
1 piece whole chicken, washed and drained
½ kilo baby potatoes, scrubbed and washed
1 cup whole garlic, peeled
Procedure:
Combine the first 8 ingredients in a Glad Freezer Bag. Shake to mix.
Pat dry chicken with paper towels then put chicken inside bag together with the spice mix. Allow chicken to marinate in chiller for at least 4 hours.
When ready to bake, preheat oven to 800F. Put chicken together with the oil and spices in a deep baking dish. Bake for at least 4 hours while occasionally basting the chicken with oil. In the last 1 hour of baking, put the potatoes and whole garlic cloves around the chicken making sure that they’re submerged in oil. Continue cooking for another hour. Serve immediately.
Makes 8-10 servings.
