Pollo al Horno con Hierbas (Spanish Herb-Roasted Chicken Recipe)

Oven-roasted chicken with herbs, garlic, and olive oil.

Ingredients (Serves 4–6)

• 1 whole chicken (about 1.5–2 kg)

• 4 tbsp extra virgin olive oil

• 4 garlic cloves, minced

• 2 tsp fresh rosemary, chopped

• 2 tsp fresh thyme, chopped

• 1 tsp paprika (optional)

• Salt and freshly ground black pepper, to taste

• 1 lemon, halved

• 1 onion, quartered (optional, for roasting)

Preparation

1. Prepare the chicken:

   • Preheat oven to 200°C (390°F).

   • Pat the chicken dry with paper towels.

   • Rub olive oil all over the chicken, including under the skin.

   • Season with salt, pepper, paprika, and chopped herbs.

   • Place lemon halves inside the cavity.

2. Optional aromatics:

   • Scatter onion quarters around the chicken in the roasting pan.

3. Roast the chicken:

   • Place chicken breast-side up in a roasting pan.

   • Roast for 1–1.5 hours, basting occasionally with pan juices.

   • Check internal temperature: 75°C (165°F) in the thickest part of the thigh.

4. Rest the chicken:

   • Remove from oven and let rest 10 minutes before carving.

5. Serve:

   • Slice and serve with pan juices drizzled over the meat.

Serving Suggestions

• Serve with roasted potatoes, grilled vegetables, or a simple salad.

• Pairs beautifully with Spanish white wine like Albariño or a light red like Tempranillo.

Cooking Tips

• Drying the skin before roasting helps achieve a crispy, golden exterior.

• Letting the chicken rest ensures juicy, tender meat.

• Adjust herbs according to taste; oregano or parsley can also be used.