Pontevedra-Style Spanish Chicken

My grandparents came from Pontevedra, Spain in 1920 through Ellis Island and brought this recipe with them. I grew up eating this dish and my children just love it. Of course, they never measured anything, so the measurements are just an estimate.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Place the chicken pieces in a roasting pan skin-side down. Pour the olive oil and melted butter over the chicken. Sprinkle the pieces with minced roasted garlic, paprika, salt, and pepper.

Step: 3

Roast in the preheated oven for 35 minutes. Turn the chicken pieces skin-side up and roast until the chicken is done and the skin is crispy, about 25 minutes more. An instant-read thermometer inserted into the meat should read 165 degrees F (74 degrees C).

Step: 4

Serve the chicken pieces with the sauce on the side for dipping.

Per Serving: 1042 calories; protein 38.4g; carbohydrates 5.6g; fat 97.4g; cholesterol 154.3mg; sodium 223.3mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much important to include some easy foods (or what one may perceive as off limits ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the burger and should have just enjoyed it in the first place."

When it comes to dinner , overeating or eating too much of the bad item of food can lead to bad habit on sleeping. On the flip side, a daylight food that is not eating to much food than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .