The search end is here for the best Puerto Rican Rosted Chicken so far! My prescription for Polo El Horno There is a whole head of souretho, seizon, butter, fresh lemon juice, and garlic. Frying on juicy perfection, this is the best dish to present in the center of your desk.
This Puerto Rican roasted chicken is a simple week dinner, a fancy dinner party, or even admission to your holiday table.
If you are anything like me, cooking the entire blend ass Turkey is not part of your annual Thanksgiving giving or Christmas festivals. Instead, I want to choose easier, more delicious admissions such as roasted pork or sheep, seafood rice, or perfectly cooked poultry (such as this polo al -Horno).
In addition, you can follow and enjoy this prescription all year long. The leftover part is great with rice and beans or makes a great filling for sandwich and Britus!
Ingredients:
Find a list of complete components with precise quantity in the guided card below.
Step -by -step
Each time for the perfect roast chicken
- Dry the chicken: This little step ensures that the seasoning is well with the birds and allows the skin to be good and crisp in the oven.
- Load the bird with a taste: Rubbing the skin with compound butter and filling the flavored ingredients such as garlic and fresh lemons in the bodies pour the meat with a taste from the inside.
- Tie the legs: Tieining the legs together helps to ensure chicken chefs equally.
Perfect paternal
Although your Puerto Rican style roast in the chicken oven, here are a couple’s easy side dishes to try:
Beaven Provicho,
Detail
The search end is here for the best Puerto Rican Rosted Chicken so far! My prescription for Polo El Horno There is a whole head of souretho, seizon, butter, fresh lemon juice, and garlic. Frying on juicy perfection, this is the best dish to present in the center of your desk.
- Dry chicken and pre -hat oven. Dry the chicken well with paper towels and set it inside the Dutch oven or roasted pan. Heat the oven at 350 ° F.
- Prepare butter and seasoning. Add butter, sofaito, seizon, salt and pepper to a bowl and mix well until the mixture is made of butter.
- Rub the chicken and fill. Rub the breast butter on the whole chicken, take the time to get it under the skin in the breasts and all the nails and cranes. Fill inside the chicken with lemon bodies, garlic and fresh herbs. Foot with cooking. Add lemon juice to the Dutch oven base.
- Rost, relax and serve. Fry the chicken unless the most thick part of the meat reads 165 ° F. It takes about 1 hour and 15 minutes in my kitchen, but your oven will be different. Cover the chicken directly from the oven and let it rest at least 20 minutes before painting and serving.
Note
Individual deduction of chicken? If you are working with pre -cut chicken pieces, just marry with friction, the garlic is nesting in pieces. Do not read the thick chicken deductions up to 165 ° F until the skin side (if you use meat on the skin). As directed above.
