Spanish garlic chicken with white wine
Browned thighs and drumsticks finished in the oven with garlic, lemon and white wine, with roast potatoes.
Active time35 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 2 tbsp ready-minced garlic
- 1 lemon
- 2 bay leaves
- 1 tbsp fresh parsley
- 454 g small waxy yellow potato
- 4 raw skin-on bone-in chicken thighs
- 4 raw skin-on chicken drumsticks
- 45 ml extra virgin olive oil
- 2 tsp ground black pepper
- 3 tsp fine sea salt
- 240 ml dry white wine
Preparation
Cut and squeeze the lemon. Strain the juice and measure out 30 ml. Heat the oven to 205 °C. Pat thighs and drumsticks dry. Season with 2 tsp of salt and 1 tsp of pepper. Wash and halve the potatoes. Wash and chop the parsley, then measure the stated amount.
1 lemon1 tbsp fresh parsley454 g small waxy yellow potato4 raw skin-on bone-in chicken thighs4 raw skin-on chicken drumsticks2 tsp ground black pepper3 tsp fine sea salt- oven
- chopping board
- knife
- mixing bowl
- citrus juicer
- fine sieve
- bowl
Heat 15 ml of oil in a large oven-safe sauté pan. Brown the chicken in batches for about 8 min per batch, turning to colour the sides without fully cooking it. Set aside on a plate.
45 ml extra virgin olive oil- oven-safe sauté pan suitable for the hob
- kitchen tongs
- plate
Stir the garlic in the remaining fat for about 30 s without burning. Add wine and scrape up the browned bits. Add bay and lemon juice, bring to a simmer and return the chicken skin-side up. Roast on the upper shelf for about 30 min until the centre reaches 79 °C, keeping the probe off the bone. Continue if needed.
2 tbsp ready-minced garlic2 bay leaves240 ml dry white wine- oven-safe sauté pan suitable for the hob
- spoon
- oven
- cooking thermometer
While the chicken roasts, toss the potatoes with 30 ml of oil, 1 tsp of salt and 1 tsp of pepper. Spread on a tray and roast on the lower shelf for about 30 min, turning during cooking, until tender and golden. Serve with the chicken and sauce, scattered with parsley.
- mixing bowl
- baking sheet
- oven
- spatula
Allergens
- Sulphites
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration