Spanish Baked Chicken
Recipe GLPR40b79ae6fa3b97
A classic Mediterranean dish featuring chicken parts baked in a flavorful marinade of olive oil, red wine vinegar, and aromatic spices, studded with sweet raisins and briny green olives. The combination of oregano, garlic, and bay leaves creates a rich, complex sauce that caramelizes beautifully in the oven.
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Ingredients
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder
Dash of black pepper
3 bay leaves
1/2 cup golden raisins
1/4 cup sliced pitted green olives
3 pounds chicken parts (such as breasts, thighs, and drumsticks)
2 tablespoons brown sugar
1/2 cup dry white wine
Directions
Preheat your oven to 350°F.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, garlic powder, and black pepper until well combined.
Arrange the chicken parts in a large baking dish, skin side up.
Pour the olive oil and vinegar marinade evenly over the chicken pieces, making sure they are well coated.
Scatter the bay leaves, golden raisins, and sliced green olives over and around the chicken.
Sprinkle the brown sugar evenly over the chicken and fruit mixture.
Pour the dry white wine around the chicken pieces.
Cover the baking dish tightly with foil and bake for 45 minutes.
Remove the foil and continue baking for 10-15 minutes until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh without touching bone, and the top is golden and slightly caramelized.
Remove from the oven and let rest for 5 minutes before serving. Discard the bay leaves and spoon the pan sauce over the chicken.
