Pollo al Horno
Directions
- 1Remove everything inside the chicken and cut out the spine.
- 2Clean the chicken thoroughly with vinegar, water, and lime, then let it sit for about 10 minutes.
- 3Pat the chicken dry and stretch out the skin.
- 4Prepare the marinade by combining melted butter, Dominican oregano, sazón, paprika, onion powder, garlic powder, Maggi Jugo seasoning sauce, Better Than Bouillon chicken paste, a Goya seasoning packet with jamón y calabaza, homemade sofrito, garlic paste, chicken bouillon, and olive oil.
- 5Mix all the marinade ingredients together.
- 6Poke holes in the chicken and apply the marinade, making sure to get it under the skin for extra flavor.
- 7Marinate the chicken in the refrigerator for a minimum of 6 hours, or ideally overnight.
- 8Preheat your oven to 375°F (190°C).
- 9Bake the chicken uncovered for about an hour and a half.
- 10Take the chicken out of the oven and baste it with all of its delicious juices.
- 11Put the chicken back in the oven and bake for another 30-40 minutes.
- 12Take it out and baste it again.
- 13For the last time, raise the oven temperature to 400°F (200°C) and bake for another 15 minutes.
- 14Baste the chicken one last time before serving.
Ingredients
- 1 whole chicken
- water
- vinegar
- lime
- melted butter
- Dominican oregano
- sazón
- paprika
- onion powder
- garlic powder
- Maggi Jugo seasoning sauce
- Better Than Bouillon chicken paste
- Goya seasoning packet with jamón y calabaza
- homemade sofrito
- garlic paste
- chicken bouillon
- olive oil
Equipment
knifecutting boardlarge bowlbaking dishovenspoongloves
Tips
- Marinate the chicken for at least 6 hours or overnight for best flavor.
- Basting the chicken with its juices throughout the baking process ensures a beautiful color, rich flavor, and crispy top.