Pollo al Horno / Roasted Chicken with Roasted Potatoes

Pollo al Horno

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.

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


  • 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



Pre-heat oven to 325 degrees


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


Marinade the chicken in the mixture for at least an hour


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


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


Scatter the potatoes around the chicken on the baking sheet


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


Uncover the bird and bake an additional hour


Let rest 10-15 minutes before serving

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