Pollo al Horno (Oven Roasted Chicken)
Puerto Rican style baked chicken or pollo al horno is made with simple ingredients but the result will taste like restaurant-style chicken. You know that Latin restaurant that you love ordering take-out from? YES just like that or even better!
Ingredients
- 3 lbs chicken thighs and drumsticks or whole chicken bone-in, skin on
- 6 cloves garlic crushed
- 1 lime juiced
- 1 tbsp adobo Healthy Rican
- 1 tsp sazón Healthy Rican
- 1 tbsp dry sofrito Healthy Rican (optional)
- 1/2 tbsp ground oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup olive oil
- 1/2 tbsp chicken bouillon Better than Bouillon
- 3/4 cup water
Instructions
- Preheat oven to 375 degrees.
Clean chicken
- Clean chicken thoroughly with cold water and vinegar or lime juice. Set aside.
Make marinade
- To a large mixing bowl, add olive oil, lime juice and all seasonings. Add chicken to the bowl and mix well until all pieces are completely coated with marinade. Allow chicken to marinate for at least 30 minutes or overnight. The longer the chicken marinates, the better it will taste.
Bake chicken
- Place chicken in a baking pan and pour any extra marinade over the chicken. Add about 3/4 cup of water to the pan so that the chicken doesn't dry out while baking.
- Add the chicken bouillon to the water for added flavor.
For thighs and drumsticks
- Bake covered at 375℉ degrees for 1 hour and 20 minutes, checking about halfway through to make sure the liquid in the pan is not dry.
- Bake at 425℉ degrees for about 10-20 minutes or until chicken is golden brown. Keep an eye on it for the last few minutes so it doesn't burn.
For whole chicken
- Bake covered at 375℉ degrees for 20 minutes per every pound the chicken weighs, plus an extra 20 minutes at the end. For example, a 3 pound chicken will bake for 20+20+20= 60 minutes. Then broil at 425℉ degrees for about 10-20 minutes or until the skin is golden brown.
- Serve chicken and pour those yummy drippings right on top. ¡Buen provecho!