Margarita's International Recipes


Pollastre Rostit

Roast chicken with Garlic

Pollastre RostitIt seems to me that every time I cook a recipe I forget an often critical ingredient or step. It's very unfortunate, as what I end up making may not at all resemble the original recipe - but it's my curse. Needless to say, I repeated this pattern with this recipe - forgetting to add the oregano and bay leaves. All I can say is that the chicken was very good as it was, and the oregano and bay leaves could only have improved it.

This is a very homey recipe, comfort food at its best. The chicken was very moist, and the sauce was subtly sweet and very balanced. The onions were also delicious.

Roast chicken with Garlic


  • 1 chicken, cut into 8 serving pieces
  • salt & black pepper
  • 1/4 cup olive oil
  • 8 cloves garlic, peeled
  • 1 cup sherry
  • 2 yellow onions, cut into chunks
  • 2 oregano sprigs (optional)
  • 2 bay leaves (optional)
  • 4 small tomatoes


Preheat oven to 350F.

Season chicken with salt and pepper. Put oil in a large saute pan and brown the chicken over high heat on both sides. Add the garlic and cook for 1 minute, stiring. Add the sherry and turn off the heat.

Place the onions in the bottom of a large, oven-proof baking dish. Place the chicken pieces on top of the onions. Shred the oregano and bay leaves over the chicken, if using. Pierce the tomatoes several times and put the tomatoes among the chicken pieces. Pour the pan juices and garlic over the whole thing.

Roast until the chicken is done, about an hour, turning once or twice.

Adapted from a recipe in Williams Sonoma Barcelona: Authentic Recipes Celebrating the Foods of the World

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