Pollo al Horno / Roasted Chicken with Roasted Potatoes

On the menu tonight – Pollo al Horno… Roasted Chicken!

I came across this dish while I was in El Salvador. On my last day there, the house keeper made this for me and it was one of the best chicken dishes I’ve had. I asked her how she made it, which was a challenge because she didn’t speak English and my Spanish is marginal at best. Luckily for me, she wrote out the recipe – but it was all in Spanish. I brought what she wrote to work with me and asked my colleagues to help translate. It must have been pretty comical watching about 5 IT guys reading over what she wrote and trying to figure out what this or that word in English was.

My version was fantastic! It was juicy and flavorful. The potatoes get some of that chicken flavor from the juices as it bakes. While I think we came pretty close, my version still isn’t as good as what Anna made.

If you want to try a different take on a roasted chicken, I hope you will try my interpretation of an El Salvadorian Pollo al Horno.

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Pollo al Horno / Roasted Chicken

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By Patrick Dulmage – Serves: 4-6

Prep Time: 15min – Cooking Time: 3 hrs – Total Time: 3hrs 15min

Pollo al Horno / Roasted Chicken

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 Tbsp Complete Seasoning (Badia brand)
• 1 Tbsp Granulated garlic
• 1 tsp black pepper
• 2 tsp mustard (I used honey mustard)
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 Tbsp cumin
• 1 Tbsp hot sauce
• Kosher salt to taste
• 1 Tbsp chicken powder (tried substituting Chicken flavored Better Than Bullion )
• Potatoes:
• 1.5 lbs small potatoes (fingerling, Yukon, red potatoes, your choice), halved/quartered depending on size

Instructions

1

Pre-heat oven to 325 degrees

2

In a large mixing bowl, combine the Complete seasoning, garlic, black pepper, mustard, soy sauce, Worcestershire sauce, cumin, and hot sauce

3

Marinade the chicken in the mixture for at least an hour

4

In a large mixing bowl, add the small potatoes, olive oil, and Kosher salt

5

Fill the cavity of the bird with the cilantro, celery, basil, mint, garlic, and onion

6

Scatter the potatoes around the chicken on the baking sheet

7

Bake on a rimmed baking sheet covered with foil for 2 hours

8

Uncover the bird and bake an additional hour

9

Let rest 10-15 minutes before serving