Pollo al Horno con Especias

Juicy, deeply seasoned baked chicken with crisp golden edges and a fragrant spice crust—simple, authentic, and reliably delicious.

Ingredients

• 1.2–1.5 kg (2.5–3 lb) bone-in, skin-on chicken pieces (thighs/drumsticks preferred)
• 2 tbsp olive oil (or any neutral oil)
• 2 tsp kosher salt (or 1 1/4 tsp fine salt)
• 1 tsp black pepper
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander (optional but great)
• 1/2 tsp chili flakes or cayenne (optional, for heat)
• 4 garlic cloves, finely grated or minced (pantry staple)
• 1 tbsp lemon juice or vinegar (pantry staple)

Method

• 1

  Step 1: Heat oven & prep tray

  Heat oven to **220°C / 425°F** (200°C fan). Line a baking tray with foil or baking paper for easy cleanup. Place a rack on the tray if you have one (helps crisp the skin), otherwise bake directly on the tray.

• 2

  Step 2: Make the seasoning paste

  In a bowl, mix **oil, salt, pepper, paprika, cumin, oregano, (coriander), chili, garlic, and lemon juice** into a thick paste. It should smell punchy and aromatic.

• 3

  Step 3: Season chicken thoroughly

  Pat chicken dry with paper towels (key for browning). Rub the paste all over, especially on the skin side. For best flavor, rub a little under the skin where possible without tearing it.

• 4

  Step 4: Bake until golden & juicy

  Arrange chicken **skin-side up** with space between pieces. Bake **35–45 minutes**, rotating the tray halfway, until the skin is **deeply golden** and the thickest piece reaches **75°C / 165°F** internal temperature.

• 5

  Step 5: Rest (don’t skip!)

  Rest chicken **5–10 minutes** before serving so juices redistribute. Spoon any spicy pan juices over the chicken.

Tips

• **Crispier skin tip:** Pat the chicken very dry, and don’t overcrowd the tray—crowding steams instead of roasts.
• **If using boneless chicken:** Reduce bake time; start checking around **18–22 minutes** (boneless thighs) to avoid drying out.
• **Milder version:** Skip chili and use sweet paprika only.
• **What to serve with:** Roasted potatoes/veg (on the same tray if there’s space), rice, or a simple salad with a lemony dressing.
• **Storage:** Keeps **3–4 days** refrigerated. Reheat uncovered in a **200°C / 400°F** oven until hot and re-crisped (about **10–15 minutes**).

Nutrition (per serving, estimate)