Pollo al horno is one of those low effort high reward type of recipes. You just need a couple ingredients and a little over an hour to make juicy Dominican baked chicken.
You can make pollo horneado with a whole chicken, but this is my way of getting the same delicious results a lot faster by using individual chicken pieces.
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Bake covered with foil for juicy chicken
Putting a sheet of foil over the roasting pan helps the chicken steam and keeps it moist, so you end up with tender, flavorful meat every time. It’s a simple trick that makes a big difference!
Serve pollo al horno with la bandera
Dominican baked chicken is a true classic for a dish like la bandera, and the crispy, juicy chicken is the perfect combo for the white rice, habichuelas guisadas, tostones, and avocado!
Pollo al Horno (Dominican Baked Chicken)
Ingredients
Instructions
- In a bowl, combine butter, sofrito, the juice of sour orange, adobo, oregano, salt, and black pepper. Set aside.
- Combine the chicken pieces with the mixture then place onto a roasting pan.
- Cover the pan with foil and cook in a preheated oven at 375°F for 40 minutes.
- Remove the foil, increase the temperature to 450°F, and cook uncovered for 30 minutes, basting halfway through until crispy and golden brown. Buen provecho!
5 Responses
This was absolutely delicious.
My husband and kids absolutely love. It’s often requested and have made it 5x in the last 2 months
Is the sofrito dry or wet?
Thank you!!!!
The sofrito for this recipe is a wet seasoning! Here’s the full recipe for it: https://mydominicanrecipes.com/dominican-sofrito/
Everyone in my house loves this recipe & it pairs well with my sister’s arroz con gandules recipe ??