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Spanish Garlic Chicken with Potatoes - Pollo al Ajillo

Pollo al Ajillo – Traditional Spanish Garlic Chicken

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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® Extra Virgin Olive Oil 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

4

bone-in, skin-on chicken thighs

4

bone-in, skin-on chicken drumsticks

2 tbsp.

GOYA® Minced Garlic

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1 cup

dry white wine

2

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

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Step 4

<p>Top chicken and potatoes with parsley and serve.</p>

Products in this Recipe

1107_Extra-Virgin-Olive-Oil_Front

Buy at Shop.goya.com

Find in-store

Extra Virgin Olive Oil
sea salt
Sea Salt
Ground Black Pepper
Ground Black Pepper
minced-garlic

Find in-store

Minced Garlic
Bay Leaf
Bay Leaf
Tropical Lemon Juice 8 OZ_Front

Find in-store

Lemon Juice

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Recipe Tags

Main Dish

Spain

Chicken

One-Pot

All-Occasion

Over 60 minutes

All-Year

Entree

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