Pollo Recipe
Make Pollo Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Vegetables & Pan
Finish & Serving
Method
Chicken & Marinade
Prepare and marinate chicken
Pat the chicken pieces dry with paper towels. In a large bowl combine 3 tbs olive oil, minced garlic, lemon juice, smoked paprika, ground cumin, dried oregano, 1.5 tsp salt, 1/2 tsp black pepper and 1 tbs honey (if using). Add the chicken to the bowl and rub the marinade under the skin where possible and all over the surface. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours; if short on time, 15 minutes at room temperature will still add flavor.
Vegetables & Pan
Preheat and prepare vegetables
Preheat the oven to 200°C (400°F). While the chicken marinates, toss the halved baby potatoes with 1 tbs olive oil and a pinch of salt and pepper. Spread the potatoes in a single layer on a large roasting pan or rimmed baking sheet. Roast the potatoes for 15 minutes alone to start them cooking.
Add onions and peppers
After the potatoes have roasted 15 minutes, remove the pan from the oven and nestle the thickly sliced onion and red bell pepper among the potatoes. Place the marinated chicken pieces skin-side up on top of the vegetables so the juices will baste them. Scatter the halved cherry tomatoes around the pan.
Finish & Serving
Roast the assembled dish
Pour 120 ml chicken stock (or water) into the pan around the vegetables (not directly over the chicken skin) to create a little steam and pan sauce. Roast in the preheated oven for 30–35 minutes, or until the chicken registers 75°C (165°F) at the thickest part and the skin is golden and crisp. If the skin isn't brown enough, finish under a high broil for 2–3 minutes while watching closely.
Rest and garnish
Remove the pan from the oven and transfer the chicken to a cutting board. Let rest 5 minutes. Stir the vegetables so they pick up the pan juices, taste and adjust seasoning with additional salt, pepper, or a pinch of the optional crushed red pepper or hot sauce. Sprinkle chopped fresh parsley over the chicken and vegetables and serve with lemon wedges for squeezing over.