Pollo Asado al Horno: Latin-inspired Oven-Roasted Chicken
Oven-roasted chicken, or pollo asado al horno, is a mainstay of Latin cooking that combines juicy, succulent chicken with strong, fragrant spices. This recipe is brimming with flavor, with touches of citrus, garlic, and toasty spices. It’s ideal for a comfortable family supper or a spectacular meal for guests. When you roast the chicken in the oven, the skin gets wonderfully crispy and the bird stays juicy.
Let’s explore what you need to know to prepare a tasty and genuine pollo asado al horno!
Pollo Asado al Horno: What is it?
“Al horno” means “in the oven,” and “pollo asado” means “roasted chicken” in Spanish. Therefore, pollo asado al horno is oven-roasted chicken that is usually seasoned with a mixture of citrus and Latin spices. It’s a well-liked dish throughout Latin America, with minor marinade modifications added by each location.
This recipe’s simplicity and adaptability are what make it so lovely. It can be made with a whole chicken for a visually appealing appearance, or it can be made with chicken thighs or legs for quicker cooking.
Here’s the recipe card for Pollo Asado al Horno (Oven-Roasted Chicken) in an easy-to-read table format.
| Category | Ingredient | Amount |
|---|---|---|
| Chicken | Whole Chicken or Chicken Thighs/Drumsticks | 1 whole (4-5 lbs) or 4-6 thighs/drumsticks |
| Marinade | Orange Juice (freshly squeezed) | Juice of 2 oranges (or 1/2 cup) |
| Lime Juice | Juice of 2 limes | |
| Garlic (minced) | 4 cloves | |
| Olive Oil | 1 tbsp | |
| Apple Cider Vinegar | 1 tbsp | |
| Ground Cumin | 1 tsp | |
| Smoked Paprika (optional) | 1 tsp | |
| Dried Oregano | 1 tsp | |
| Ground Black Pepper | 1/2 tsp | |
| Chili Powder (optional) | 1/2 tsp | |
| Salt | 1-2 tsp (to taste) | |
| Optional Add-Ons | Potatoes, Carrots, or Bell Peppers | Chopped, as desired |
| Garnish | Fresh Cilantro (chopped) | As needed |
Cooking Instructions
- Prepare the Marinade: In a bowl, combine orange juice, lime juice, garlic, olive oil, apple cider vinegar, cumin, smoked paprika, oregano, black pepper, chili powder, and salt. Mix well.
- Marinate the Chicken:
- Whole Chicken: Place chicken in a large bag or dish, pour marinade over, coat well, and marinate in the refrigerator for at least 2 hours (ideally overnight).
- Chicken Thighs/Drumsticks: Marinate for at least 1 hour, ideally longer for more flavor.
- Preheat Oven: Preheat to 400°F (200°C). If roasting vegetables, line a baking tray with parchment paper.
- Roast the Chicken:
- Whole Chicken: Place in a roasting pan, pour extra marinade over, and roast for 1 hour 15 minutes to 1 hour 30 minutes (until internal temp is 165°F). Baste halfway through.
- Thighs/Drumsticks: Arrange on a tray, pour extra marinade over, and roast for 35-40 minutes, or until cooked through.
- Rest, Garnish, and Serve: Let rest for 10 minutes, garnish with fresh cilantro, and serve with optional sides.
Serving Suggestions
Serve with rice and beans, roasted vegetables, tortillas, salsa, or guacamole for a complete meal! Enjoy this delicious, Latin-flavored oven-roasted chicken!
Why Use an Oven to Roast Chicken?
A great method for cooking chicken evenly while keeping it moist is oven roasting. While the seasoned marinade infiltrates the meat for optimal flavor, the high, dry heat aids in crisping the skin. Additionally, it’s a hands-off cooking method; all you have to do is put it in the oven and you’re done!
Pollo Asado al Horno Ingredients
This recipe makes a rich, delicious marinade by combining dried and fresh ingredients. What you’ll need is as follows:
For the marinade:
One entire chicken (about 4-5 pounds), or four to six drumsticks or thighs of chicken
Two orange juices (or half a cup of orange juice)
Two lime juices
4 minced garlic cloves
One tablespoon of olive oil
One tablespoon of apple cider vinegar
One teaspoon of ground cumin
One teaspoon of smoked paprika is optional, although it adds a smokey flavor.
One teaspoon of dried oregano
Half a teaspoon of ground black pepper
1/2 tsp chili powder (for more heat, if desired)
Add salt to taste (about 1-2 tsp)
Chopped fresh cilantro as a garnish
Elective Extras:
Chopped bell peppers, carrots, or potatoes to cook alongside the chicken
Detailed Recipe
1. Get the marinade ready.
Mix the orange juice, lime juice, olive oil, apple cider vinegar, cumin, smoked paprika, oregano, black pepper, chili powder, salt, and chopped garlic in a bowl. The marinade should be bright and fragrant, with earthy spices counterbalanced by citrus.
2. Let the Chicken Marinate
Whole Chicken: Transfer the entire chicken to a shallow dish or a large zip-lock bag. Coat the chicken completely by pouring the marinade over it. The chicken should marinade in the fridge for at least 2 hours or overnight for optimal results.
- Drumsticks/Chicken Thighs: Use the same marinating procedures for drumsticks or chicken thighs. Even a one-hour marinate will work for these cuts because they absorb flavor rapidly, but longer is preferable.
3. Get the oven ready
Set the oven temperature to 400°F (200°C). For easier cleanup, prepare a big baking tray with foil or parchment paper if you’re roasting veggies with the chicken.
The fourth step is to roast the chicken.
Whole Chicken: Put the marinated chicken, breast side up, on a roasting pan. Cover the chicken with any leftover marinade. The internal temperature should reach 165°F (74°C) after roasting for approximately 1 hour 15 minutes to 1 hour 30 minutes as directed. To keep the chicken moist, baste it with the pan juices halfway through.
Place the drumsticks and chicken thighs skin side up on a baking dish and cover with any leftover marinade. Roast until the internal temperature reaches 165°F (74°C) after 35-40 minutes.
For the final 10 minutes of roasting, raise the oven temperature to 425°F for more crispy skin.
5. Take a Break and Serve”
After the chicken is done, take it out of the oven and give it a good ten minutes to rest. The chicken becomes even more delicate during this resting period as the liquids may redistribute.
Suggestions for Serving
A wide range of sides go well with pollo asado al horno. Here are a few conventional and related concepts:
Rice and Beans: A side of seasoned black beans and fluffy rice adds a substantial, real touch.
The chicken will be wonderfully seasoned and ready to serve if you roast potatoes, carrots, or bell peppers alongside it.
Serve with warm tortillas for a tasty and convenient dinner that can be shared.
- Fresh Guacamole or Salsa: A creamy guacamole or a tart salsa provides a cool counterpoint to the flavors of the roast.
Recommendations for the Ideal Pollo Asado al Horno
Use Fresh Citrus: To get the finest flavor and tenderize the meat, use freshly squeezed orange and lime juice.
Marinate for Maximum Flavor: It is best to marinate for at least one night. To speed up the marinade’s penetration, make tiny incisions in the chicken if you’re pressed for time.
Avoid Skipping the Resting Time: Allow the chicken to rest after roasting before slicing. This keeps the meat from drying out and keeps it moist.
Basting for Extra Juiciness: To keep the chicken moist, bast it with its own juices midway through cooking.
Reasons This Recipe Will Be Great for You
A tasty and easy way to add bright, Latin-inspired flavors to your table is with pollo asado al horno. The roasting technique makes it simple to cook a meal that seems spectacular but is still reasonably priced, the marinade is full of flavor, and the chicken stays moist and soft. This meal is sure to be a favorite whether you serve it for a celebratory get-together or a laid-back family evening.
Conclusion
One dish that is both savory and soothing is pollo asado al horno. This Latin-inspired roast chicken will quickly become a dinner table favorite thanks to its juicy, tender meat and crispy, seasoned skin. Enjoy a supper that adds warmth, spice, and a touch of Latin flair to your house by trying this recipe.
