Pollo Al Horno

This Pollo Al Horno recipe is so easy to make with a flavorful spice rub and baked to perfection. It's quick and for a perfect weeknight dinner.

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 293kcal

Preheat the oven to 375 degrees F (190 degrees C).
Pat dry your chicken breast and add them to a medium-sized mixing bowl.
1 pound bone-in with skin chicken thighs or chicken breast (464 g)
In a small bowl add the salt, pepper, smoked paprika, garlic powder, onion powder, sugar, chipotle powder, oregano, and red pepper flakes. Stir to combine and set aside.
½ teaspoon kosher salt, ½ teaspoon black pepper, 2 teaspoon ground chile ancho or smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon brown sugar, 1 teaspoon chipotle pepper, 1 teaspoon dried coriander or parsley, ½ teaspoon red pepper flakes
Drizzle the olive oil over the chicken thighs and use a wooden spoon, spatula, tongs, or your hand to mix and evenly coat the chicken.
2 Tablespoons olive oil
Add the spice mixture over top. Using your wooden spoon, spatula, tongs, or your hands stir to combine and evenly coat the spice mixture.
Place your seasoned chicken thighs in a 7 x 9 casserole dish.
Bake your chicken at 375 degrees F (190 degrees C) for 30-35 minutes or until your thermometer reads 165 degrees F (74 degrees C).
Allow to rest for 5 minutes before serving. The thigh meat will be juicier if you allow it to rest.

Make sure to pat the chicken dry with paper towels before seasoning. This helps achieve a crispy skin.

Allow to rest for 5 minutes before serving. The thigh meat will be juicier if you allow it to rest.

Invest in a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) at the thickest part.