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Eat & Drink, Favourite Recipes

Spanish Baked Chicken


Got inspired by a picture in Flipboard which got me this recipe. The outcome was good. Served with Spanish Rice.

Makes 4 servings.


  • 60 ml cup olive oil
  • 60 ml cup red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • Dash of pepper
  • 3 bay leaves
  • 120 ml golden raisins
  • 60ml sliced green olives
  • 4 chicken thighs
  • 2 Tbsp brown sugar
  • 120 ml dry white wine


  1. In a big bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. Prick the skin of the chicken with fork tines and add to the marinade, coating well. Cover and refrigerate several hours or up to overnight.
  2. Preheat oven to 180 C. Place chicken in a baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 180 C, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves. Bon appetit!

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