Easy Roasted Chicken in Spanish Spice Marinade Recipe

Easy Roasted Chicken in Spanish Spice Marinade Recipe

• 1 cup of olive oil
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon dry oregano
• 1 tablespoon dry rosemary
• 2 tablespoons Sea salt
• 2 whole Jidori Chickens (2.5 – 3 lbs ea.)
• 1 pack of new potatoes, cleaned, but not peeled, whole
• 1 bag of small rainbow blend carrots, cleaned and cut into 2 inch strips
• 1 cup of white wine

1. Mix the olive oil and spices in a bowl. Place the chicken in a large plastic zip bad and add the marinade, tossing and rubbing so it gets fully coated. Marinade the chicken overnight.
2. Preheat oven to 350°F.
3. Arrange the potatoes and carrots in the bottom of a roasting pan. Place the chicken in an oven rack on top of the pan - the chicken should not touching the bottom of the pan at all, and the potatoes should sit underneath the chicken. Roast for 1 hour, then pour the wine over the chicken and roast for 1 additional hour. Remove from the oven, rest and serve.