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ROAST CHICKEN – POLLO AL HORNO
Roast chicken is popular all over the country, and it has a few variations according to the region. Several prefer to add a dried pepper adobo, while others just season it with herbs, like in this recipe. Sometimes, the chicken is even stuffed in the same way a turkey would.
- 1 roasting chicken about 4-5 pounds
- Salt and pepper to season
- 2 tablespoons of fresh rosemary finely chopped*
- 1 lemon or lime halved
- Zest of lemon
- 4 tablespoons ½ stick of butter, melted or room temperature
- 4 garlic cloves mashed
- ½ head of garlic
OPTIONAL TO SERVE WITH THE CHICKEN
- 2 carrots cut into cubes
- 1 large potato cut into cubes
- 4 tablespoons of olive oil
- 4-6 sprigs of rosemary
Preheat the oven to 425 degrees F.
Clean chicken by rinsing it inside and out. If it has excess fat, remove it, and pat dry with paper towels. Tuck the wing tips under the body. Season the inside of the chicken well with salt and pepper. Place the half head of garlic inside the chicken cavity.
Mix rosemary, lime juice, lime zest, butter and mashed garlic to form a paste.
Brush the chicken with the butter-lime mix all over, then season the chicken with salt and pepper. Tie the legs together with a kitchen string. Place chicken in roasting pan.
Roast the chicken for 1 ½ hours; you can use a meat thermometer to check for doneness. The breast temperature should read 180 degrees. (If adding the carrots and potatoes, continue to step 5.)
Mix carrots and potatoes, then season with salt and pepper. Add the olive oil and 2 sprigs of rosemary. After the chicken has been in the oven for 45 minutes, add the potato/carrot mixture to the roasting pan, where they will cook with the chicken juices and flavors.
Once the chicken is done, remove from oven, and cover with aluminum foil for about 10-15 minutes. Serve with the vegetables.
Some people use thyme instead of rosemary, but I personally prefer rosemary because it brings back sweet memories of Christmas Day when my aunts were preparing the dinner and the aroma of rosemary filled the house.
I highly recommend you use a meat thermometer when roasting meats. They are not too expensive and will help you to always have tender, juicy roasted meats.
Serving: 6oz | Calories: 397kcal | Carbohydrates: 5g | Protein: 22g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 148mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3770IU | Vitamin C: 14.1mg | Calcium: 30mg | Iron: 2.4mg