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.
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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!
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