Pollo Asado con Patatas (English recipe)
the most delicious Pollo Asado con Patatas ever!! oven roasted Spanish chicken with crispy tender potatoes, baked in the oven.
Ingredients
- 1 whole chicken
- 1/2 lemon or two mini lemons
- 1 Tbsp olive oil
Seasoning Mix
- 1 Tbsp fresh rosemary, finely minced
- 1 Tbsp (4 leaves) fresh sage, finely minced
- 1 tsp black pepper
- 1 tsp salt
Patatas(potatoes)
- 4 potatoes
- 5 Tbsp olive oil, divided (2 T to coat pan and 3 T for the top of the potatoes)
- pinch of salt and pepper
- 1 head of garlic, peeled
- 1/2 cup apple juice
Instructions
Prep Rub and Chicken
- Combine all seasonings ( rosemary, sage, salt, pepper) in a small bowl and mix well.
- Rinse whole chicken under cold water and place onto a large plate. Pat dry with a paper towel(this helps the seasoning stick). Drizzle with olive oil and rub to coat all over. Use a large spoon to loosen the skin- slide it upside down under the skin and gently release skin, keeping it still intact.Sprinkle over the seasoning and make sure to rub also the wings and under the skin. Place the lemon half or mini lemons cut into half into the cavity of the chicken. Place into the fridge to dry out while you prep the potatoes.
Patatas(potatoes)
- Wash and peel potatoes. Slice them thinly (about 1/4 inch thick). Try to make all potatoes the same thickness. They look prettier this way and cook evenly. Use a sharp knife or a mandolin.
- Get out a cast iron skillet or roasting pan(or any oven safe dish). Add 2 Tbsp olive oil and coat the bottom and sides of your skillet or chosen dish(this helps to prevent potatoes from sticking). Arrange potatoes in a spiral around the dish, leaning them against each other and working from the outer edges of the pan into the centre. Nestle in the whole head of garlic cloves.
Bake
- Place seasoned chicken onto the centre of the potatoes, breast side up.
- Drizzle 3 Tablespoons olive oil over the exposed potatoes around the edges, pour the apple juice over potatoes, and sprinkle with a pinch of salt and pepper.
- Cover the pan tightly with aluminum foil and place in the preheated oven(to 190ºc). Bake for 1 hour covered. After one hour, raise the oven temperature to 200ºc and remove the foil. Baste the chicken with drippings from the bottom of the pan.Bake uncovered for another 45-60 minutes, depending on your oven, basting once or twice during this time. When finished the chicken will be golden and the potatoes crispy at the edges and tender on the inside. If you notice any garlic burning, move it under the potatoes and rotate the pan for an even bake.To serve, remove the chicken to a cutting board and carve. I like to remove the wings and drumsticks and then use a carving knife to remove the breasts and slice them into strips. Return all pieces to the skillet, arranging them once again on the top of the potatoes. Save all bones and use for chicken stock!Serve in the skillet hot. Buen provecho!
