Pollo Asado
Puerto Rican-style whole roasted chicken seasoned inside and outside.
By: Milena Pagán | @littlesisterpvd
Pollo Asado was one of the first recipes I really mastered when I was learning to cook as a young girl in Puerto Rico. A whole roasted chicken can go a long way for a few meals: its leftovers can be endlessly turned into new and exciting meals, and in the interest of sustainability and less waste, I always save the carcass to make a flavorful broth at the end.
I learned the secret to the perfect roasted chicken from Thomas Keller’s Bouchon cookbook. Thoroughly drying the chicken with paper towels makes the seasonings, like organic Sazón and Adobo, stick better. This technique also allows the skin to get crispy by rendering its own fat. A little rub of olive oil doesn’t hurt either.
Seasoning the chicken inside and outside will give you enough salt to get into the tender meat without being overpowering. As tempting as a hot chicken out of the oven can be, you must always allow the chicken to rest before cutting it so the juices can settle in the cooked meat.
When I cook this dish for family or friends, it is usually the main attraction when serving. As far as side dish pairings, my top recommendations would be arroz blanco, habichuelas negras, tostones, and a few slices of aguacate. With the amount of seasonings I put into the chicken, it still tastes just as flavorful 2-3 days after cooking. With any leftovers, it's super easy to toss into dishes like wraps or salads. (If you're making salad, check out how to use Loisa's Sofrito as a salad dressing!)
The best thing about this recipe is it's very simple, but incredibly delicious. Whether you're looking for a weeknight meal that can easily yield multiple leftovers, or you're preparing an elaborate feast for your loved ones, this Pollo Asado is sure to please - and keep people coming back for seconds...and thirds!
Pollo Asado
6
15 minutes
30-45 minutes
Juicy Puerto Rican-style roasted chicken seasoned inside and outside.
Ingredients
Whole chicken, about 4-5 lbs
2 tbsp Loisa Organic Adobo
2 tbsp Loisa Organic Sazón
1 tsp dried fennel leaves
1 tsp dried tarragon leaves
¼ cup extra virgin olive oil
Directions
Preheat the oven to 375º F.
Remove whole chicken from its packaging and take out any giblets stored in the cavity of the chicken. Pat down the chicken with paper towels to dry it off thoroughly, making sure any moisture is off the chicken. This is how to get a crispy skin.
Mix the seasoning in a small bowl. Feel free to add any dried herbs or seasonings of your choice, making sure they do not add salt to the recipe.
Season the chicken inside and out with the seasoning mix, making sure to get into all the crevices.
Drizzle the chicken with olive oil and rub in the oil and seasoning to fully coat the skin all around the chicken.
Place the chicken in a roasting pan with a rack, breast side up so the juices can run free from the chicken as it roasts.
Roast the chicken uncovered at 375º F for 30 minutes, then take the temperature of the breast meat with a digital thermometer. The goal is to reach 165º F internal temperature – if the chicken is still undercooked, continue roasting it in 5-10 minute increments until it reaches 165º F.
Remove the chicken from the oven and allow it to rest on the counter for 10-15 minutes before carving to serve.
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Pollo Asado
6
15 minutes
30-45 minutes
Juicy Puerto Rican-style roasted chicken seasoned inside and outside.
Ingredients
Whole chicken, about 4-5 lbs
2 tbsp Loisa Organic Adobo
2 tbsp Loisa Organic Sazón
1 tsp dried fennel leaves
1 tsp dried tarragon leaves
¼ cup extra virgin olive oil
Directions
Preheat the oven to 375º F.
Remove whole chicken from its packaging and take out any giblets stored in the cavity of the chicken. Pat down the chicken with paper towels to dry it off thoroughly, making sure any moisture is off the chicken. This is how to get a crispy skin.
Mix the seasoning in a small bowl. Feel free to add any dried herbs or seasonings of your choice, making sure they do not add salt to the recipe.
Season the chicken inside and out with the seasoning mix, making sure to get into all the crevices.
Drizzle the chicken with olive oil and rub in the oil and seasoning to fully coat the skin all around the chicken.
Place the chicken in a roasting pan with a rack, breast side up so the juices can run free from the chicken as it roasts.
Roast the chicken uncovered at 375º F for 30 minutes, then take the temperature of the breast meat with a digital thermometer. The goal is to reach 165º F internal temperature – if the chicken is still undercooked, continue roasting it in 5-10 minute increments until it reaches 165º F.
Remove the chicken from the oven and allow it to rest on the counter for 10-15 minutes before carving to serve.