Pollo Asado (Roasted Chicken)
Prep time
Cook time
Total time
When the weather cools, few meals satisfy like a roasted chicken, piping hot from the oven. The Latin marinade brightens the taste of the flesh, and the long marinade time ensures every morsel has soaked up the flavor.
Recipe type: Entree
Cuisine: Spanish
Serves: 4
  • 1 whole young chicken
  • Juice of two limes
  • Juice of one bitter orange
  • Juice of two lemons
  • ¼ cup vinegar
  • 4 cloves of garlic, mashed
  • 1 tbsp. onion powder (or slices of ¼ onion)
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • ¾ cup sherry (1/2 for marinade, ¼ for pan sauce)
  • ¼ onion, diced (for pan sauce)
  • 3 cloves garlic, mashed (for pan sauce)
  • ¼ cup tomato sauce
  • 1 tbsp. tomato paste
  • 2 tbsp. flour
  • Salt & pepper to taste
  1. Trim excess fat and skin from the chicken, especially around the cavity.
  2. Halve the chicken.
  3. Combine all ingredients except for the pan sauce ingredients and split between two zip freezer bags.
  4. Place a half chicken in each bag.
  5. Refrigerate overnight.
  6. The next day, preheat oven to 425 degress.
  7. Lay each half chicken in a roasting pan or cast iron skillet, rib-side down.
  8. Pour the remaining marinade over the chicken halves. Add about ¼ cup water to the bottom of the pan.
  9. Roast the chicken for 1½ hours (for 4 to 5 lb bird), or until the juices run clear when you pierce between leg and thigh.
  10. When done, place the chicken on a platter and cover with aluminum foil for 20 minutes.
  11. Place pan on stove, turn heat to medium.
  12. Add onions, garlic and sherry to the pan, scraping up the good stuff from the bottom.
  13. In a bowl combine tomato sauce and flour to make a frightening but awesome slurry.
  14. When the liquid in the pan bubbles, add the slurry.
  15. As it thickens whisk in the tomato paste.
  16. Taste the sauce for salt & pepper.
  17. Serve the sauce at the table or drizzle over the chicken.
Recipe by TwoBayLeaves at http://twobayleaves.com/pollo-asado-roasted-chicken/