Spanish Chicken

By Lee Jackson ↣ Published on: February 5, 2023

My simple Spanish Chicken recipe is the perfect harmony of fragrance, flavour and colour. Sweet and smoky it’s the essence of Spain in every delicious mouthful. The great news is that it’s super easy to make at home too.

When I want to cook something that's easy, almost effortless but that packs flavour, I often whip up this treat. A simple Spanish-style baked chicken with the easiest of preparation. It's a set and forget marinade and then a simple bake in the oven.

It's flavour flavour flavour with all the greatest hits of Spain like smoked paprika and one of my favourite cooking ingredients, Fino sherry.

The results are so good! Juicy, tender chicken with perfectly crisp, browned skin and an umami, sweet and smoky sauce to die for.

Green olives round off the flavour with their salty, fruity notes to transport us directly to Spain. It's one of my no fuss, all flavour recipes. Perfect for any day or night of the week.

What is Spanish Chicken?

Chicken is cooked in so many ways in Spain - roasted, braised, grilled, fried and more. One of my most favourite methods is this baked chicken recipe which uses a simple marinade as the sauce and basting liquid. Often baked in earthenware dishes in a wood-fired oven or over hot coals, this dish takes on many forms and flavours - For my recipe I use my favourite flavours and I cook in the oven and the results are splendid.

In my recipe we pair the chicken with three quintessential Spanish ingredients: Smoked paprika, Fino sherry and green olives. A delicious balance of smoky, sweet and tangy umami.

Marination is the key, and the longer you can let the marinade do its magic, the better (and tastier) the chicken gets. 4 hours is the very least amount of time I'll leave it, but it's usually a full 24 hours. A little planning makes all the difference, and it's well worth the wait, trust!

Why it works

It's easy - two simple steps. Marination then baking, it really couldn't be easier.

It's smoky and sweet - Smoked paprika is just one of those flavours that do it for me and when its paired with another underutilised lightly sweet weapon, Fino Sherry, this Spanish chicken just hits a home run on flavour.

Stuff you'll need

There aren't too many ingredients to make my Spanish chicken recipe, each brings its own magic into play.

• Chicken - I go for the best cuts - chicken thighs. They'll stay super juicy without drying out like breast can. Skin on for a wonderful caramelised crisp shell.
• Herbs and Spices - Smoked paprika is about as Spanish as you can get. Add a little earthy ground cumin too. I also throw in a little fragrance with a bay leaf. Fresh parsley is scattered over at the end to add a grassy freshness.
• Garlic and onion - Spanish food wouldn't be so delicious if it weren't for garlic. And, a little onion will bring an earthy sweet backbone to the cooking juices.
• Fino Sherry & white wine - the sherry adds the distinctive sweet richness to the sauce, where the dry white wine balances it out while bringing its own complexity.
• Green Olives - As if this weren't enough flavour, a scattering of tangy, fruity olives completes to flavours - little flavour bombs. I like to use pitted olives to make the eating experience easier.

That's it. So easy, right? I just love those pan juices. So full of flavour and the most perfect way to eat this is direct from the pan with a generous pile of crusty bread to fight over.

Mopping up that sauce is in many ways better than eating the chicken! All the sweet, smoky flavour transports me back to Spain, cider in hand with a big smile on my sunburnt face.

Pro Tips to make your life easier

This recipe is so easy, and very versatile too! It can be expanded on and substitutions are fine. I've made so many variations on this dish over the years. Here are some suggestions.

• Spice it up - Use spicy Spanish paprika and alongside the olives, add a few whole spicy chillies like Hatch, Serrano or Jalapeño.
• Herbs - alongside the spices, ill often add a small bunch of fresh herbs into the marinade. My go-to's are thyme, oregano, sage and tarragon.
• Vegetables - I recently made my Spanish Chicken with some asparagus spears and fresh garden peas added in the last 10 minutes of baking - to much applause! You can also add artichoke hearts, salad potatoes, beans, cherry tomatoes and bell peppers. Whatever takes your fancy!
• Olives - You can, of course, use any kind of olives you like. Try green olives stuffed with anchovies. OH YES!
• A sour note - Add 1-2 tablespoons of Sherry vinegar to the marinade for a tangier, lightly sour note to the sauce. It's super delicious.

Serving and storing suggestions

• You can serve the dish direct from the pan simply scattered with parsley and generous amounts of crusty bread to mop up the sauce.
• I'll also serve alongside some other vegetables like asparagus, potatoes, beans or sweet Spanish roasted red peppers. A simple salad works excellently too.

Storage:

• Fridge - my Spanish chicken will stay fresh (in an airtight container) for up to a week.
• Freezer - Freeze in portions in airtight containers or freezer bags for 3+ months. Defrost thoroughly before reheating in the oven for 10 minutes. Add a little water to avoid the sauce drying up. You can also microwave to reheat.

Ready to get cooking?

So, this really is one of those dishes that delivers big on flavour without taking any time to put together. All you need is a little patience and trust in the marinating process. A little forward planning pays back in flavour, trust me.

This is one of my favourite dishes for good reason. You'll be sure to love it too.

More Spanish recipes

If you liked this baked chicken recipe, you'll be sure to enjoy more of my favourite Spanish recipes.

• Anchovy Sauce (An Umami Flavour Sensation)
• Chorizo Tapas with Fino Sherry
• Pisto Manchego
• Crab Croquettes
• Spanish Pork Ribs with Sherry & Garlic
  
• Romesco Sauce with Fish
• Spanish Roasted Red Pepper Salad
  
• Spanish Eggplant Salad
  
• Chorizo & Prawns in Fino Sherry
  
• Pinchos Morunos
  
• Spanish Jamón Croquetas
  
• Asparagus tapas with Smoked Alioli

• Spanish Bean & Chorizo Stew