Pollo al Ajillo – Traditional Spanish Garlic Chicken

Name: Pollo al Ajillo – Traditional Spanish Garlic Chicken
Prep time: 10M
Total time: 76M
Yield: 4 Servings
Cuisine: Spain
Ingredients: 3 tbsp. Extra Virgin Olive Oil; 1 tbsp. Sea Salt; 2 tsp. Ground Black Pepper; 4 bone-in, skin-on chicken thighs; 4 bone-in, skin-on chicken drumsticks; 2 tbsp. Minced Garlic; 1 cup dry white wine; 2 Bay Leaf; 2 tbsp. Lemon Juice; 1 lb. baby yellow potatoes, halved; 1 tbsp. finely chopped fresh parsley

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Pollo al Ajillo – Traditional Spanish Garlic Chicken is a classic of Spanish home cooking and a perfect dish for a family dinner. In our version, we brown the chicken with the tasty and intense flavor of GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a> along with salt and pepper. Then, the juicy chicken thighs and drumsticks are baked with garlic, white wine, and a touch of lemon, with an aromatic sauce that highlights Spanish tradition. To serve, it’s accompanied by golden baked potatoes and a fresh sprinkle of parsley. Enjoy it as a main dish for special dinners or serve it any day of the week: a comforting and delicious dish.

Total Time

76m

Prep Time:10m

Cook Time:1h 6m

Yields:4 Servings

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Ingredients

3 tbsp.

GOYA® Extra Virgin Olive Oil, divided

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1 tbsp.

GOYA® Sea Salt, divided

2 tsp.

GOYA® Ground Black Pepper, divided

bone-in, skin-on chicken thighs

bone-in, skin-on chicken drumsticks

2 tbsp.

GOYA® Minced Garlic

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1 cup

dry white wine

GOYA® Bay Leaf

2 tbsp.

GOYA® Lemon Juice, or fresh lemon juice

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1 lb.

baby yellow potatoes, halved

1 tbsp.

finely chopped fresh parsley

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Directions

Kitchen View

Step 1

Preheat oven to 400°F and adjust oven racks to top-third and bottom-third position. Pat chicken dry with paper towels and season all over with 2 tsp. salt and 1 tsp. pepper. Heat 1 tbsp. oil in large 12-inch heavy-bottom skillet over medium-high heat. Working in batches, sear chicken on both sides until skin is golden-brown, about 6 to 8 minutes. Transfer to a plate and set aside.

Step 2

Add garlic to pan drippings and cook over medium heat until fragrant, about 30 seconds. Stir in wine and cook, scraping up any brown bits from the bottom of the pan. Stir in bay leaves and lemon juice and bring to a boil. Return chicken to pan, skin-side-up. Transfer to oven and bake on upper rack until chicken’s internal temperature registers 175°F on quick-read thermometer, about 25 to 30 minutes.

Step 3

Toss potatoes and remaining oil on rimmed baking sheet until coated. Season with remaining salt and remaining pepper. Bake on lower rack, flipping potatoes halfway through, until tender and light golden-brown, about 25 to 30 minutes.

Step 4

Top chicken and potatoes with parsley and serve.