Pollo al Horno

Name: Pollo al Horno
Prep time: 10 min
Cook time: 45 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Chicken Thighs or Drumsticks — 600 g; Onion — 1; Garlic — 1 head; Fresh Rosemary — 2 sprigs; Dried Oregano — 1 tbsp; Sweet Paprika — 1 tsp; Smoked Paprika — 1 tsp; Ground Cumin — 1 tsp; Sea Salt — ½ tsp; Black Pepper — To taste; Spanish Sherry — 60 ml; Extra Virgin Olive Oil — 2 tbsp; Butter — 2 tbsp

This oven-baked Spanish chicken with sherry is a deeply aromatic dish featuring succulent bone-in chicken thighs infused with smoky paprika, fresh rosemary, and garlic cloves. Slow-roasted until the skin is perfectly golden, the meat stays tender and flavourful as it absorbs the rich, tangy sherry sauce, creating a sophisticated and comforting meal that is remarkably easy to prepare for any occasion.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 45 minutes

Servings: 2 to 4

Notes:

This recipe calls for bone-in chicken thighs or drumsticks; the bones are essential for maintaining moisture and depth of flavour throughout the 45-minute baking time.

The Spanish Sherry (Pedro Ximénez) provides a unique, sweet acidity that caramelises beautifully with the spices, but if you do not have it, a dry sherry or even a high-quality white wine makes a suitable alternative.

Basting the chicken every 10 to 15 minutes is a critical technique; it ensures the meat remains succulent and allows the flavours from the melted butter, sherry, and herbs to penetrate deeply into the chicken.

Letting the chicken rest for 5 minutes after removing it from the oven allows the juices to redistribute, resulting in a more tender and satisfying bite when served.

Prepare and Season
Preheat your oven to 180°C and place the chicken pieces into a large, deep-sided baking tray, adding the onion, garlic, fresh herbs, and all the spices.

Add Liquids and Fats
Incorporate the butter, extra virgin olive oil, and sherry into the tray, mixing everything well to ensure the chicken is thoroughly coated.

Bake
Place the tray in the oven and bake for 45 minutes, remembering to baste the chicken with the pan juices every 10 to 15 minutes to keep it moist.

Rest and Serve
Remove from the oven and allow the chicken to stand for 5 minutes before serving, ensuring it is perfectly juicy and flavourful.