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Chicken with Spanish Spice Paste

  • prep: 10 mins
    total time: 45 mins
  • servings: 4




  • Coarse salt and ground pepper
  • 2 garlic cloves
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 tablespoon cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and cut into 8 pieces

Cook's Note

This flavorful rub can also be used to coat pork chops or tenderloin before baking.


  1. Step 1

    Preheat oven to 375 degrees. Sprinkle 3/4 teaspoon salt over garlic and roughly chop. Using the flat side of knife blade, crush mixture until a thick paste forms. Add to a large bowl, along with 1/4 teaspoon ground pepper, paprika, coriander, vinegar, and oil, and mix well. Add chicken pieces and toss to coat.

  2. Step 2

    Arrange chicken in a single layer, skin side up, on a parchment-lined rimmed baking sheet and bake until skin is crisp and chicken is cooked through, 35 to 40 minutes.

Everyday Food, September 2011