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Pollo Horneado (Dominican Roasted Chicken)

Learn how to make pollo horneado, a mouthwatering Dominican roasted chicken dish. It's crispy, juicy, and perfect for any occasion.
Pollo Horneado (Dominican Roasted Chicken)
5 from 2 votes
By: Franchesca Livraghi
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Dominican
Servings 8 servings

Ingredients
  

  • 1 whole chicken
  • 4 tbsp butter
  • 2 tbsp sofrito or sazón casero
  • 1 sour orange (naranja agria) or the juice of ½ lime and ½ orange
  • 1 tbsp adobo
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper

Instructions
 

  • Pat the chicken dry and place it breast side down. Use kitchen shears or a sharp knife to cut along both sides of the backbone, starting at the tail end and working your way up to the neck, removing the backbone completely. Flip the chicken over, press down on the breastbone to flatten it, then pull the wings and legs out to the side.
  • In a bowl, combine butter, sofrito, the juice of sour orange, adobo, oregano, salt, and black pepper.
  • Use a kitchen brush to coat the whole chicken evenly with the mixture on both sides.
  • Cover the chicken with foil and cook in a preheated oven at 350°F for 1 hour and 20 minutes.
  • Remove the foil, increase the temperature to 425°F, and cook uncovered for 40 minutes, basting halfway through. Buen provecho!
Keyword Baked Chicken, Chicken, Dominican Recipe, Pollo, Pollo al Horno, Pollo Horneado, Receta Dominicana, Roasted chicken
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