The delicious, Spanish-inspired sauce for this roast chicken could not be easier to make: Simply pour the marinade for the chicken into the roasting pan along with the bird; by time dinner is ready, it will have cooked down to a rich, dark, deeply flavored sauce.
Serve with Green Beans with Smoked Paprika and Almonds and some rice or roasted potatoes.
Make the pan sauce while the pan is still hot; if you get delayed, use hot water to make the sauce, or put the pan back in the oven briefly to warm it.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Unbelievable flavour and texture. Surprisingly easy to prepare. The meat dissolves in your mouth. I used free range organic bird which added to the taste of this superb dish. I also lowered the temperature and covered the bird with parchment paper to prevent from browning too quickly. It is a keeper.
Delicious. I've made this and the others in this same article numerous times. It's a great dish for company, so good, and most can be done ahead, then into the oven. Succulent, juicy, flavourful...what more can I say. Make this.
Easy and very flavorful!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?