Canary Islands Chicken " My Style"

• roasting chicken, clean, fat trimmed1
• oven cooking bag, suitable for your chicken size1
• salt (to taste)↗1⁄2 tablespoon
• ground black pepper↗1⁄2 teaspoon
• dried garlic↗1 tablespoon
• sweet paprika↗1 tablespoon
• ground cayenne pepper (to taste)↗1 teaspoon
• ground cumin↗1 teaspoon
• thyme↗1 teaspoon
• rosemary↗1 teaspoon
• oregano (marjoram)↗1 teaspoon
• cups of dry spanish sherry wine (the one we call "manzanilla")↗1 1⁄2 cups
• cup pure extra virgin Spanish olive oil↗1 cup

Step-by-step instructions

1. 1

   Place chicken in the bag. Add all dry ingredients, add sherry and olive oil. Once bag is closed, shake well to let ingredients mix and run around.

2. 2

   Make two little pinches on top of bag, place in an oven tray and put it into the oven at 375ºF for 1 1/2 to 2 hours, depending on how big your chicken is or how well done you like it. I prefer chicken well done with a crusty skin.

3. 3

   When done, let it cool a little and then open bag carefully. Take out chicken and collect all the liquid (there`ll be plenty of it), and please careful--no fainting with the superb smells that will surround you, so different to usual roast chicken in USA. The hint here is the dry sherry wine--the better the label, the best results. Old Spanish wisdom in this wine!

4. 4

   Note: As I like mixing different cultures and traditions, try this with a good challah or a southern style cornmeal as well as a salad (only greens, onion and tomatoes and, of course a good Spanish olive oil, salt and vinegar).