Spanish Chicken

“Spanish Chicken” with pimientos de Padrón

I found some pimientos de padrón at the grocery store the other day, instantly taking me back to eating tapas in Barcelona..Inspired I created this spanish themed chicken recipe.

There is nothing worse than dry chicken.. the “trick”  is to use a Römertopf. It keeps the chicken succulent and moist, and it’s just plain simple to cook with..


  • Best whole chicken you can find/afford
  • Whole Lemon
  • Pimentón picante (Hot Paprika)
  • Fennel seeds
  • White wine
  • Chorizo
  • Small potatoes
  • Pimientos de padrón (small green peppers)

Let the Römertopf sit in water for about 15 minutes.

Clean the chicken, rub it generously with pimentón an fennel seeds. Season with salt and pepper inside and out. Cut the lemon i half and stuff it into the chicken cavity.

Cut the potatoes and chorizo in similar size chunks and place in the bottom of the Römertopf. Place the chicken on top, pour over half a glass of white wine and put on the lid. Cook for about 1 1/2 hours at 200 degrees, depending on the size of the chicken.

Heat a frying pan as hot as it will go, add oil and quickly fry the Pimientos de padrón. Season with sea salt.