Pollo al Horno (Sherry Roast Chicken)

Lori Loucas


An aromatic roast chicken from the Cadiz region of Spain. Goes great with a green salad, potatoes, and a light red wine.


★★★★★ 1 vote

10 Min
45 Min


  • 2 Tbsp
    olive oil
  • 3 lb
    chicken pieces (thighs!)
  • ·
    salt & pepper to taste
  • 1 Tbsp
    parsley, minced
  • 3 clove
    garlic, chopped large
  • 1/4 c
    medium-sweet oloroso sherry
  • 2 Tbsp
    unsalted butter (lard is more traditional)

How to Make Pollo al Horno (Sherry Roast Chicken)


  1. Preheat oven to 350F.
  2. Coat the bottom of a baking dish with the oil. Arrange the chicken, skin side up, and season with salt and pepper. Sprinkle with the parsley.
  3. Add the garlic to the pan and pour in the sherry. Dot the chicken with the lard or butter.
  4. Place the baking dish in the oven and roast for 45 minutes, basting the chicken frequently. Add a bit of water as the liquid evaporates. Serve.

Printable Recipe Card

About Pollo al Horno (Sherry Roast Chicken)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Spanish

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