by Eat Rico | @eat.rico

Pollo al Horno, or roasted chicken, is a beloved dish that has many variations depending on where you are in the world. Whenever we think of pollo al horno, the first thing that comes to mind is Abuela using a mortar y pestle to make the most beautiful marinade with garlic powder, oregano, and adobo. Much like Loisa's Organic Adobo, the adobo Abuela used incorporated fresh herbs and spices that added to the rich flavor of the protein. And, of course, she added so much love and patience that made it almost impossible to make a pollo al horno better than hers. 

They say good things come to those who wait, and this sentiment rings true for pollo al horno. The more patient you are with your pollo, the better it will be when it comes out of the oven. The more time you invest in allowing the flavors to harmonize and penetrate the chicken, the more you will be able to maximize the flavor as it emerges from the oven.

So to truly savor the full potential of this dish, I urge you to plan ahead and prepare it at least 24 hours before you intend to feast, allowing ample time for the flavors to meld and the marinade to work its magic. Pollo al horno is an easy meal that can feed up to 4 people and allows for a generous amount of leftovers. Serve it with any sides you like, like arroz con gandules. You might even consider serving it with a condiment like mojo for extra flavor. 

Of course, one cannot overlook the flexibility and creativity that home cooks enjoy in the kitchen. Adjusting the seasoning to suit individual preferences is both encouraged and celebrated, turning each pollo al horno into a unique culinary masterpiece. To keep it traditional in this recipe, we went with the classic "pavochon" seasoning mix—a delightful blend of generous amounts of garlic powder and oregano, and a homage to the flavors that Mamá definitely would have wanted.

Let us take a moment to honor the rich history of pollo al horno, a dish that transcends borders, cultures, and time. May we cherish the memories of our beloved abuelas, whose hands lovingly crafted each ingredient, and whose patience and dedication graced every plate with a taste of home and heritage. And as we savor the succulent, tender bites of our pollo al horno, let us remember that cooking is not merely an act but an art. It’s an art that embraces the past, celebrates the present, and lays the foundation for countless generations to come.