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a baking tray of garlic chicken

Spanish Garlic Chicken - Pollo al Ajillo

Byron
Our Spanish garlic chicken recipe is an adaption of a classic Spanish recipe, loosely known as Pollo al Ajilo. It is a delightfully simple recipe, ideal for a busy weeknight dinner, and can be made in one pan in well under 45 minutes.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Chicken, Main Course, meat
Cuisine Mediterranean, Spain
Servings 4 Main
Calories 377 kcal

Equipment

  • 1 Large baking tray
  • Cooking Tongs
  • Garlic crusher (optional)
  • Wooden cutting board
  • Chef knife

Ingredients

  • 35 oz. 1 kg chicken pieces (quarters, drumsticks, thighs etc)
  • 1 whole head of garlic
  • Extra Virgin Olive Oil
  • Splash of Jerez Sherry Vinegar
  • Fresh herbs rosemary or thyme
  • 1 tsp Spanish La Vera smoked paprika
  • Maldon Sea Salt and pepper to taste

Instructions
 

Step 1 - Prepare Chicken pieces

  • If using chicken quarters, remove the drumstick from the thigh. Do this with a large sharp knife and cut it at the joint.
    35 oz. 1 kg chicken pieces (quarters, drumsticks, thighs etc)
  • Add chicken to the baking tray.

Step 2 - Season and Bake

  • Preheat oven to 200°C / 400°F.
  • Crack off the garlic cloves and gently crush them and slice them in the middle. Don’t cut all the way through though. Remove any loose skins from the garlic cloves and add them to the pan with the chicken.
    1 whole head of garlic
  • Crush/mince two additional cloves of garlic and add it over the chicken pieces.
  • Season generously with some sea salt and freshly cracked black pepper. Add a few sprigs of fresh herbs (thyme or rosemary).
    Fresh herbs, Maldon Sea Salt and pepper
  • Add a splash of Jerez sherry vinegar and olive oil over the chicken. Gently toss chicken to evenly cover the pieces in oil and seasoning.
    Extra Virgin Olive Oil, Splash of Jerez Sherry Vinegar, 1 tsp Spanish La Vera smoked paprika
  • Bake for 20 minutes, rotate chicken pieces, then continue to bake for another 15-20 minutes, or until you see the chicken skin begin to crisp up and become golden brown.

Step 3 - Serve

  • Serve over a bed of steamed rice or mashed potatoes. Drizzle with the cooking juices right before serving, and add a side of steamed veg or a leafy green salad for a balanced meal.

Video

Notes

Cooking Tips and FAQs

How to check the chicken is cooked through?
Use a meat thermometer and check the internal temperature of the thickest pieces of chicken have reached 74°C / 165°F. 
Skin-on or skinless chicken?
Both work great for this recipe. Skin-on gives you that delicious crispy skin, whereas skinless chicken thighs offer a healthier alternative. Considering cooking with boneless chicken, we’ve got a 15-Minute garlic boneless chicken thighs recipe here. 
How much garlic?
We used a whole head of garlic, plus an additional 2 cloves that we minced. Of course, use more or less if you like! 
Spanish Smoked Paprika
We dust the chicken with just a little smoked paprika, and when it comes to paprika, La Vera Smoked paprika is our go-to. We use it to give the chicken a lovely warmth in flavor and a beautiful coloring on the skin once it is baked.
Keyword 45-minute recipe, baked Chicken, Bone-in Chicken, chicken and garlic, garlic, garlic and rosemary, garlic chicken, Spanish garlic chicken