Description
Succulent Pollo al Horno delivers Mediterranean comfort straight from Spanish kitchens, blending aromatic herbs with tender chicken. Crispy skin and juicy meat promise a delightful meal you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 pound (0.45 kilograms) bone-in chicken thighs or breast
Spices and Seasonings:
- 1/2 teaspoon (2.5 milliliters) kosher salt
- 1/2 teaspoon (2.5 milliliters) black pepper
- 2 teaspoons (10 milliliters) ground chile ancho or paprika
- 1 teaspoon (5 milliliters) garlic powder
- 1 teaspoon (5 milliliters) onion powder
- 1 teaspoon (5 milliliters) chipotle pepper
- 1 teaspoon (5 milliliters) dried coriander or parsley
- 1/2 teaspoon (2.5 milliliters) red pepper flakes
Finishing Ingredients:
- 1 tablespoon (15 milliliters) brown sugar
- 2 tablespoons (30 milliliters) olive oil
Instructions
- Prepare the oven by heating to 375°F and thoroughly blot chicken pieces with paper towels to remove excess moisture.
- Create a robust spice blend in a mixing bowl, combining selected aromatic seasonings until well integrated.
- Drizzle chicken with olive oil, ensuring complete and even coverage, then generously massage the prepared spice mixture onto all surfaces of the meat.
- Carefully transfer the seasoned chicken into a 7×9 inch casserole dish, arranging pieces to allow uniform heat distribution.
- Slide the dish into the preheated oven and roast for 30-35 minutes, monitoring internal temperature until it precisely reaches 165°F for safe consumption.
- Remove chicken from oven and allow it to rest undisturbed for 5 minutes, which helps redistribute internal juices and ensures maximum tenderness before serving.
Notes
- Use boneless, skinless chicken breasts for a leaner option that cooks quickly and absorbs spices well.
- Try different spice blends like Cajun, Mediterranean, or Indian masala to transform the basic recipe into global-inspired dishes.
- Line the baking dish with parchment paper for easier cleanup and to prevent the chicken from sticking.
- Check chicken’s doneness by using a meat thermometer to ensure it reaches 165F without overcooking, which can make the meat dry and tough.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg