Pollo al Horno (Roasted Chicken)

Ingredients

• 2.27 kg (5 lb)whole chicken
• 57 g (4 tablespoons)butter
• 12.5 ml (2 1/2 teaspoons; about 4 cloves)garlic paste
• 30 ml (2 tablespoons)salt
• 1.25 ml (1/4 teaspoon)black pepper
• 5 ml (1 teaspoon)onion powder
• 1.25 ml (1/4 teaspoon)ground thyme
• 1/2lemon
• 2 sprigsrosemary
• 7.5 ml (1/2 tablespoon)dried oregano
• 15 ml (1 tablespoon)oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mix the seasonings

   Combine the salt, black pepper, onion powder and ground thyme in a small bowl and set aside. In another bowl, mix the butter with the garlic and 1 teaspoon of the seasoning mixture.

3. 3

   Butter the chicken

   Remove the giblets from inside the chicken. Carefully loosen the skin with your hands or a butter knife, then spread the garlic butter underneath it on both sides.

4. 4

   Season the chicken

   Stir the oil into the remaining seasoning mixture. Rub 1 teaspoon inside the chicken, then spread the rest over its exterior. Rub the oregano over the whole chicken.

5. 5

   Fill and tie

   Put the rosemary and lemon inside the chicken. Tie the legs together with cooking twine.

6. 6

   Roast the chicken

   Set the chicken on a rack in a baking pan and place it on the oven’s bottom rack. Roast for 1 hour and 45 minutes.

7. 7

   Baste and rotate

   After 40 minutes, baste the chicken and rotate the pan so it colours evenly.

8. 8

   Rest and serve

   Once cooked, leave the chicken to rest for about 10 minutes before serving.

What is pollo al horno?

Pollo al horno means oven-roasted chicken in Spanish, and versions of the dish are enjoyed across Latin America and beyond. This recipe pairs a whole bird with garlic butter, dried herbs, lemon and rosemary for a savoury, aromatic roast.

The butter is tucked under the skin, where it can flavour the meat as it cooks, while the seasoned oil and oregano coat the outside. Lemon and rosemary inside the cavity lend fragrance to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 484 calories, 34g protein, 2g carbs, 37g fat.

Most of the carbohydrates in this dish come from the small amounts in the garlic and seasonings; the butter and oil supply most of the fat, while the chicken provides the protein. Pair a portion with plenty of vegetables and a measured serving of potatoes, rice or bread for a more complete plate.

The seasoning blend

Salt and pepper: these make up the base of the seasoning, with onion powder and thyme adding savoury notes. Reserve some of the mixture for the garlic butter and the inside of the bird.

Oregano: rub it over the exterior as directed, rather than mixing it into the oil-seasoning blend. This keeps the recipe’s two layers of seasoning distinct.

Getting the butter under the skin

Loosen the skin gently with your fingers or a butter knife, taking care not to tear it. Work the garlic butter beneath the skin on both sides, spreading it as evenly as you can.

If the butter is very firm, let it soften enough to mix and spread easily. Keep the chicken on a tray while handling it to contain any juices.

Roasting and browning

Rack position: the recipe calls for the chicken to roast on the oven’s bottom rack at 200°C (400°F). A rack inside the baking pan lets hot air circulate around the bird.

Even colour: baste after 40 minutes and rotate the pan at the same time. Oven browning can vary from side to side, so check the chicken as it nears the end of its stated 1 hour and 45 minutes.

How to check doneness

A meat thermometer gives the clearest check: measure the thickest part of the thigh without touching bone and make sure it reaches 74°C. If it has not reached that temperature, continue roasting and check again.

Rest the cooked chicken for about 10 minutes before carving. This also gives you time to bring side dishes to the table.

What to serve with it

The chicken’s savoury herbs and lemon work well with roast potatoes, rice or bread to catch the juices. For a balanced plate, add a green vegetable or a crisp salad.

Carve the bird and serve the breast and leg portions with any pan juices. Keep the sides simple so the garlic, rosemary and oregano remain the focus.

Recipe notes & tips

• Pat the chicken dry before seasoning if its surface is damp.
• Use a rack in the baking pan as specified so the chicken is lifted above the pan.
• Loosen the skin carefully to avoid tearing it while making room for the butter.
• Set a timer for the 40-minute basting and pan rotation.
• Let the chicken rest for about 10 minutes before carving.

Variations

• Extra lemon: serve with additional lemon wedges alongside the roast.
• Fresh herbs: use fresh thyme in place of the ground thyme, keeping the recipe’s seasoning step.
• More garlic: increase the garlic paste slightly for a stronger garlic flavour.
• Crispier skin: leave the chicken uncovered in the fridge for a few hours before roasting, then season as directed.
• Simple sides: serve with roast potatoes and a green vegetable to make it a fuller meal.

Common mistakes to avoid

• Tearing the skin: loosen it gently with your fingers or a butter knife.
• Uneven butter: spread the garlic butter beneath the skin on both sides of the chicken.
• Skipping the rotation: turn the pan after 40 minutes to encourage even colouring.
• Crowding the cavity: put only the specified lemon and rosemary inside the chicken.
• Carving too soon: let the chicken rest for about 10 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat portions until steaming hot throughout, or enjoy the cold meat in salads or sandwiches.

Frequently asked questions