Pollo al Horno Recipe
Spanish · Main course · 75 min total
A classic Spanish baked chicken dish with garlic, white wine, and herbs, resulting in juicy meat and crispy skin.
15
min prep
min prep
60
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 4 lbs), cut into 8 pieces
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix minced garlic, olive oil, white wine, smoked paprika, oregano, salt, and pepper.
- Place chicken pieces in a large baking dish in a single layer. Pour the garlic-oil mixture over the chicken and turn to coat evenly.
- Arrange lemon slices around the chicken pieces.
- Bake for 50-60 minutes, basting occasionally with pan juices, until chicken is golden brown and cooked through (internal temperature reaches 165°F).
- Sprinkle with fresh parsley before serving.
Tips
- For extra crispy skin, broil for the last 2-3 minutes.
- Let the chicken rest for 5 minutes before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
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