Try this Spanish Roast Chicken recipe, or contribute your own.
Suggest a better descriptionCombine butter, paprika, lime zest, oregano and garlic and squish all the ingredients together until everything is well incorporated. Season the butter with salt and pepper. Rub the butter all over the skin of the chicken.
Place the chicken in a paella pan or cast iron skillet. Drizzle the chicken with the olive oil and cook until browned, turning halfway. When top of chicken is well browned, remove from pan and set aside. Add onions to the juice in the paella pan and cook for 2 minutes. Add potatoes, stir together with onions, and cook covered for 5 minutes. Add piquillo peppers and cherry tomatoes, stir to combine, then place chicken on top of vegetable mixture. Cover and cook for another 8-10 minutes, until potatoes are cooked all the way through and chicken is not pink in the middle. Serve chicken family style over a bed of the vegetables.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 258 | ||
Calories from Fat: 125 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 31.1mg | 10 % | |
Sodium 677mg | 23 % | |
Potassium 724.1mg | 19 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 29g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 258
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