Roasted Pollo Recipe

Marinate the Chicken

In a small bowl, combine olive oil, salt, black pepper, paprika, garlic powder, and onion powder. Rub this mixture all over the chicken, including under the skin for more flavor. Squeeze the juice of the lemon over the chicken and place the squeezed lemon inside the cavity. Let it marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Roast the Chicken

Place the marinated chicken in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.

Grill the Onion and Chile

While the chicken is roasting, slice the onion into thick rings. Heat a grill or a pan over medium heat and drizzle a little olive oil. Grill the onion rings until they are charred and caramelized, about 5-7 minutes. Add the whole chiles to the grill and cook until blistered, about 3-5 minutes. Remove and set aside.

Cook the Rice

In a saucepan, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Cover and reduce heat to low. Cook for about 18-20 minutes, or until the rice is tender and water is absorbed.

Prepare the Frijoles

If using canned frijoles, simply heat them in a saucepan over medium heat until warmed through. If using dried beans, soak and cook according to package instructions.

Warm the Corn Tortillas

Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side, or until soft and pliable.