Spanish Grilled Chicken Recipe

Ingredients

• 1whole chicken
• 120 ml (½ cup)olive oil
• 2lemons
• 2 tablespoonschopped fresh oregano
• 3garlic cloves
• 2onions
• 2peppers (red, green, or whichever you prefer)
• to tastesalt and pepper
• 120 ml (½ cup)water

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C and place the chicken in a baking dish.

2. 2

   Mix the coating

   Finely chop the garlic and fresh parsley. In a small bowl, combine the oil and garlic, then squeeze in the juice of one lemon. The method mentions parsley, although it is not included in the ingredient list.

3. 3

   Coat the chicken

   Brush or rub the oil mixture over the chicken so it is coated.

4. 4

   Add the vegetables

   Leave the chicken to stand for a couple of minutes. Meanwhile, cut the onions and peppers and arrange them around the chicken.

5. 5

   Roast with lemon

   Roast at 180°C for 60 minutes. Slice the remaining lemon, take the chicken out of the oven and lay the slices on top, then return it to cook for about 30 minutes.

6. 6

   Check it is cooked

   Check the chicken is cooked through. If using a kitchen thermometer, insert it into the thigh; it should read 74°C (165°F).

What is Spanish grilled chicken?

Pollo asado is Spanish-style roasted chicken, cooked in the oven rather than over a grill in this version. Lemon, garlic and herbs bring brightness to the roast, while onions and peppers cook in the same dish.

The method keeps the preparation straightforward: coat the bird, surround it with vegetables and let the oven do the work. The lemon slices added towards the end give the chicken a fresh citrus finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 796 calories, 60g protein, 7g carbs, 59g fat.

The chicken supplies most of the protein, while the olive oil contributes much of the fat. The recipe's small amount of carbohydrate comes mainly from the onions, peppers and lemon; serve it with extra vegetables or a salad to round out the plate.

Build flavour with the coating

Olive oil: it carries the garlic and lemon over the chicken and helps the skin brown as it roasts.

Oregano: the recipe lists fresh oregano for an aromatic, savoury note. The method also mentions fresh parsley, but gives no quantity and does not list it as an ingredient.

Give the vegetables room

Onions and peppers: cut them and spread them around the chicken rather than piling them on top. They roast in the juices and can be served alongside the meat.

Dish size: use a baking dish that holds the chicken and vegetables without crowding them. This lets the heat circulate and makes it easier to handle the tray.

Roast in two stages

First roast: cook the chicken at 180°C for 60 minutes before adding the lemon slices. Keep the oven at the same temperature for the rest of the cooking time.

Finish: return the chicken to the oven for about 30 minutes with the lemon on top. The recipe gives a total cooking time of about 90 minutes, within the stated 105-minute total time.

Check the thickest part

Thigh temperature: place a kitchen thermometer into the thigh, taking care not to touch the bone. The method gives 74°C (165°F) as the target temperature.

Resting: once cooked, let the chicken stand briefly before carving so it is easier to serve. Spoon some of the roasted vegetables and juices onto each plate.

What to serve alongside

The roast onions and peppers are built into the dish, so they make an easy accompaniment. For a more substantial meal, serve the chicken with potatoes, bread or a simple salad.

Carve the chicken at the table or portion it in the kitchen, and offer the lemony pan juices with the meat.

Recipe notes & tips

• Pat the chicken dry before applying the oil mixture if you want the skin to brown more readily.
• Cut the onions and peppers into similarly sized pieces so they cook at a similar rate.
• Use a dish with enough room for the vegetables to sit around the chicken.
• Add the lemon slices after the first 60 minutes, as directed, to keep their flavour fresh.
• Check the thigh with a thermometer rather than relying only on the cooking time.

Variations

• Use mixed peppers: combine red and green peppers for a colourful tray.
• Add fresh parsley: include it in the oil mixture as the method suggests, though the ingredient list gives no quantity.
• Try dried oregano: use it if fresh oregano is unavailable, adding it sparingly.
• Serve with potatoes: roast potatoes separately and bring them to the table with the chicken.
• Add extra lemon: serve wedges at the table for a sharper citrus flavour.

Common mistakes to avoid

• Crowding the vegetables: spread them around the chicken so they roast rather than steam.
• Skipping the temperature check: use a thermometer in the thigh and look for 74°C (165°F).
• Adding lemon too early: put the slices on after the first 60 minutes of roasting.
• Using a dish that is too small: choose one that fits the bird and vegetables without forcing them together.
• Carving immediately: let the cooked chicken stand briefly before slicing.

How to store

Refrigerate leftover chicken and vegetables in a covered container within 2 hours, and use within 3–4 days. Reheat until piping hot throughout, adding a splash of water to the dish if the meat seems dry.

Frequently asked questions