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A large try of oven-baked chicken pieces (pollo al horno) sits waiting to be served.

Pollo al Horno (Easy Oven-Baked Chicken with Sherry)

Byron
Pollo al Horno (oven-baked roast chicken) is one of those classic recipes that’s always a pleasure to enjoy. It’s comfort at it’s best and is one of those recipes that never disappoints! The recipe itself is delightfully simple and requires very little attention, and the result is a full-flavored, rich roasted chicken made in under an hour.
Our Pollo al Horno recipe is made in one pot and is ideal for feeding the masses, or lovingly made as an easy supper for 2 with plenty of leftovers. Served piping hot straight from the oven with some fresh greens or potatoes as a side, this oven-baked chicken recipe is one of our all-time favorites!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course bbq, easy lunch, Main Course
Cuisine American, Authentic Spanish recipe, baked, Mediterranean, Spain
Servings 4 people
Calories 424 kcal

Equipment

  • 1 large baking pan (10x14 inches/25x35cm) with sides at least 2-inches (5cm) deep
  • Oven
  • Basting brush

Ingredients

  • 600-800 g 1.3 - 1.8 lb of chicken thigh or drums sticks (bone-in)
  • 1 onion sliced fine
  • 1 head of garlic around 12-15 cloves
  • ¼ cup 60ml sweet Spanish Sherry (Pedro Ximénez)
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of butter
  • 2 sprigs of fresh rosemary
  • 1 tablespoon of oregano dried
  • 1 teaspoon of sweet paprika
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of ground cumin
  • ½ teaspoon of coarse sea salt
  • Cracked black pepper to taste

Instructions
 

Step 1 - Season Chicken

  • Preheat oven to 350°F/180°C
    An oven dial turned up to 180C
  • Start by adding the chicken pieces to a large pan or baking tray with deep sides along with the garlic, onion, herbs and spices (except the fresh rosemary sprigs).
    600-800 g 1.3 - 1.8 lb of chicken thigh or drums sticks (bone-in), 1 onion, 1 head of garlic, 1 tablespoon of oregano, 1 teaspoon of sweet paprika, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, ½ teaspoon of coarse sea salt
    ingredients for making pollo al horno are laid on a wooden counter top
  • Melt the butter and add that to the pan with the olive oil and sherry. Mix well.
    ¼ cup 60ml sweet Spanish Sherry (Pedro Ximénez), 2 tablespoons of extra virgin olive oil, 2 tablespoons of butter
    a try of uncooked pollo al horno with garlic, onion, spices, and seasoning.
  • Season with freshly cracked black pepper and some sprigs of fresh rosemary.
    2 sprigs of fresh rosemary, Cracked black pepper
    a try of uncooked pollo al horno with garlic, onion, spices, and seasoning.

Step 2 - Bake chicken

  • Add chicken to the oven and bake for 45 minutes.
    A large try of oven-baked chicken pieces (pollo al horno) sits waiting to be served.
  • Every 10-15 minutes, baste your chicken to keep your chicken moist and let it absorb all the juices. (Optional) For the last 10 minutes, turn up the heat slightly if you want crispier skin.
    a person serves a large tray. of pollo al horno beside somw fresh sprigs of rosemary
  • Remove from the oven and allow to stand for 5 minutes before serving.
    a person serves a large tray. of pollo al horno beside somw fresh sprigs of rosemary

Video

Keyword chicken, oven roasted, Oven-baked, Pollo, Pollo al Horno, Roast Chicken, Sherry