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Pollo Al Horno

Succulent oven-roasted chicken infused with tangy citrus and earthy spices, featuring crispy skin and juicy meat.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Latin
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole chicken about 3-4 pounds
  • 4 cloves garlic minced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1 onion quartered
  • 1 bell pepper sliced

Equipment

  • Large mixing bowl
  • Whisk
  • Roasting pan
  • Meat thermometer
  • Cutting board
  • Sharp knife

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together garlic, salt, black pepper, paprika, cumin, oregano, lime juice, and olive oil to prepare the marinade.
  3. Pat the chicken dry with paper towels and coat it thoroughly with the marinade. Let it sit for at least 30 minutes or refrigerate overnight for deeper flavor.
  4. Spread quartered onion and sliced bell pepper in a roasting pan.
  5. Place the marinated chicken on top of the vegetables in the roasting pan.
  6. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Remove the chicken from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
  8. Carve the chicken and serve with the roasted vegetables and your choice of sides.

Notes

Let the chicken marinate for at least 30 minutes or overnight for maximum flavor depth. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.