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Roast Chicken Spanish Style Recipe

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This recipe for Roast Chicken Spanish Style is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4 1/2 to 5 pound) whole chicken
Salt and pepper to taste
1 clove garlic, cut in half
1 Tbsp olive oil
1/2 tsp dried oregano
1 medium onion, sliced
4 plum tomatoes, diced
2 medium green peppers, seeded and cut into chunks
1 (10 ounce) package whole mushrooms, cleaned and trimmed
Directions:
Directions:
Preheat oven to 450º. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; drain well and pat dry with paper towels. Sprinkle inside and outside of chicken with salt and pepper. Rub outside of chicken with garlic. In small bowl, combine olive oil and oregano; brush over outside of chicken. Place chicken, breast side up, in shallow roasting pan. Roast 30 minutes or until skin is browned. Reduce over to 375º. Add onion and tomatoes. Cover pan with foil; bake an additional 1 hour to 1 hour and 15 minutes or until legs move freely and juices run clear, adding bell peppers and mushrooms about 20 minutes before chicken is done. Let stand 10 minutes before carving.
Personal Notes:
Personal Notes:
Don't worry if you don't like tomatoes or green peppers or even mushrooms! These veggies cook down and make a nice sauce, adding a lot of flavor to the dish.

 

 

 

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