Home Cook Together. Celebrate Life.

Pollo al Horno con Papas

Serves 4 Entree gluten-free, dairy-free, chicken, Poultry

Pollo al Horno con Papas

Pollo al horno con papas is the essence of a Buenos Aires weeknight, where the comforting aroma of roasting chicken fills homes around eight o'clock. This dish is a staple of urban Argentinian kitchens, offering a moment of warmth and simplicity after a long day. The method is straightforward, yet its appeal lies in the symphony of flavors that develop as the bird roasts.

The taste is a harmonious blend of tender chicken, seasoned with paprika and garlic, resting atop potatoes that have absorbed every savory drip. The potatoes emerge golden and flavorful, a perfect partner to the succulent meat. Each bite is a reminder of why this dish is cherished, offering a comforting embrace with every forkful.

Ingredients

  • 1chicken, in pieces or whole
  • 800 g (1.8 lb)potatoes, cut in chunks
  • 4garlic cloves
  • 1 tbsppaprika
  • 3 tbspoil
  • to tastesalt and pepper

Method

  1. Preheat your oven to 200°C (400°F). While the oven is heating, peel and cut 800 g (1.8 lb) of potatoes into large chunks, about the size of a golf ball. This size ensures they cook evenly and absorb the flavors well.
  2. In a large bowl, combine the potato chunks with 3 tablespoons of oil, 4 minced garlic cloves, 1 tablespoon of paprika, and a generous amount of salt and pepper to taste. Toss everything together until the potatoes are well coated with the oil and spices, which will help them roast to a golden color.
  3. Spread the seasoned potatoes evenly in a single layer in a large roasting pan. This ensures they cook evenly and have enough space to become crispy on the edges.
  4. Place the chicken pieces or whole chicken on top of the potatoes. If using a whole chicken, ensure the breast side is up. Season the chicken generously with salt and pepper, which will enhance its flavor and help create a delicious crust.
  5. Place the roasting pan in the preheated oven. Roast until the chicken skin is golden brown and crispy, and the potatoes are tender and have absorbed the chicken drippings, about 1 hour. Check for doneness by piercing the chicken; the juices should run clear, and the potatoes should be soft when pierced with a fork.
  6. Once cooked, remove the pan from the oven and let the chicken rest in the pan for 10 minutes. This allows the juices to redistribute, making the chicken more succulent.
  7. Serve the chicken and potatoes directly from the pan. The potatoes will be infused with the rich flavors of the chicken drippings, making each bite a taste of a traditional Buenos Aires kitchen.