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Roasted Jidori Chicken in Spanish Style Marinade Recipe

Roasted Jidori Chicken in Spanish Style Marinade Recipe

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We took our superbly tender and juicy Jidori chicken and marinaded in a blend of herbs and spices for a Spanish flavor, then took it to the oven for a long, leisurely roast for outmost juiciness. An easy roasted Jidori chicken in marinade recipe for weeknight or weekends!

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Cook Time:
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Yield: 4-6 servings

Roasted Jidori Chicken in Spanish Style Marinade Recipe Instructions

Ingredients

  • 1 cup olive oil
  • 1 tablespoon paprika
  • 1 tablespoon black pepper<
  • 1 tablespoon garlic powder
  • 1 tablespoon dry oregano
  • 1 tablespoon dry rosemary
  • 2 tablespoons Sea salt
  • 2 whole Jidori Chickens (2.5 – 3 lbs ea.)
  • 1 pack of new potatoes, cleaned, but not peeled, whole
  • 1 bag of small rainbow blend carrots, cleaned and cut into 2 inch strips
  • 1 cup of white wine

Directions

  1. Mix the olive oil and spices in a bowl. Place the chicken in a large plastic zip bad and add the marinade, tossing and rubbing so it gets fully coated. Marinade the chicken overnight.
  2. Preheat oven to 350F.
  3. Arrange the potatoes and carrots in the bottom of a roasting pan. Place the chicken in an oven rack on top of the pan - the chicken should not touching the bottom of the pan at all, and the potatoes should sit underneath the chicken. Roast for 1 hour, then pour the wine over the chicken and roast for 1 additional hour. Remove from the oven, rest and serve.

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