pollo al horno (sherry roast chicken)

Name: Pollo al Horno (Sherry Roast Chicken)
Prep time: 10 min
Cook time: 45 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 tablespoon(s) olive oil; 3 pound(s) chicken pieces (thighs!); salt & pepper to taste; 1 tablespoon(s) parsley, minced; 3 clove(s) garlic, chopped large; 1/4 cup(s) medium-sweet oloroso sherry; 2 tablespoon(s) unsalted butter (lard is more traditional)

(1 RATING)

4 Pinches 1 Photo

Lori L (JostLori)

San Diego

Updated on Mar 28, 2021

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

Rate

Pollo al Horno with green salad and rice.

prep time 10 Min

cook time 45 Min

method Roast

yield 6 serving(s)

Ingredients

2 tablespoons olive oil
3 pounds chicken pieces (thighs!)
salt & pepper to taste
1 tablespoon parsley, minced
3 cloves garlic, chopped large
1/4 cup medium-sweet oloroso sherry
2 tablespoons unsalted butter (lard is more traditional)

How To Make pollo al horno (sherry roast chicken)

Step 1

Preheat oven to 350F.

Step 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.
Step 3

Add the garlic to the pan and pour in the sherry. Dot the chicken with the lard or butter.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes