"Spanish Chicken"
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Spanish Chicken


  • 1 whole chicken
  • 1 lemon cut in half
  • small handful of fresh herbs I used sage marjoram and thyme from my garden
  • 10 mls smoked paprika
  • 5 mls dried mixed herbs I used herbs de Provence
  • salt and freshly ground black pepper for seasoning
  • 15 mls olive oil
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 100 g chorizo sausage diced I substituted this with Moroccan lamb sausage
  • 1 tin chopped tomatoes
  • 100 mls dry white wine
  • 2 bay leaves
  • 1 red pepper cut into chunks
  • 1 yellow pepper cut into chunks
  • 1.25 mls dried chilli flakes
  • 50 g pitted black olives


  • Preheat the oven to 190° Celsius
  • wash the entire chicken and pat dry
  • season the cavity and stuff with the lemon and the fresh herbs
  • mix together the smoked paprika, mixed dried herbs and some seasoning
  • rub over the skin of the chicken, paying special attention to the breast and the legs
  • heat the olive oil in the casserole dish over a medium heat
  • sauté the onions until soft
  • add the garlic, the chorizo and the bay leaves and cook for a couple of minutes
  • turn off the heat and add the tomatoes and the wine
  • sit the chicken on top of the mixture and cook in the oven with the lid on for one hour
  • remove the chicken and set aside
  • skim the excess oil from the casserole
  • add the peppers, chilli flakes and olives and stir well
  • return the chicken to the casserole and cook for a further 35 - 45 minutes with the lid on, until the chicken is cooked
  • remove the chicken and allow to rest
  • put the casserole onto the heat and allow the sauce to reduce while you rest and then carve the chicken