Pollochón (Lechón-Flavored Roast Chicken)
★★☆☆☆
Ingredients
- ½ cup peeled garlic cloves (from about 2 heads)
- ⅓ cup extra-virgin olive oil
- ¼ cup adobo seasoning, homemade or store-bought
- ¼ cup fresh oregano leaves or 1 tablespoon dried oregano
- 3 tablespoons distilled white vinegar, rice vinegar, or apple cider vinegar
- 1½ teaspoons freshly ground black pepper
- 3 pounds bone-in, skin-on chicken thighs and/or drumsticks
Instructions
- 1. Combine garlic, olive oil, adobo, oregano, vinegar, and pepper in a blender or food processor. Blend or process on high speed until a smooth paste forms, 30 seconds to 1 minute.
- 2. Place the chicken pieces and ½ cup adobo paste in a large bowl. Using clean hands, massage the adobo into the chicken, trying to get it underneath the skin so it's evenly coated. (Add up to ¼ cup more adobo, if desired.) Cover and marinate at room temperature for 45 minutes or in the fridge for up to 6 hours (bring to room temperature before roasting if refrigerated).
- 3. Preheat to 400°F with a rack in the center of the oven. Line a large rimmed baking sheet with foil.
- 4. Place chicken on the prepared pan (skin side up if using thighs) spaced at least 1 inch apart. Scrape all the adobo from the bowl onto the chicken.
- 5. Roast the chicken until light golden and sizzling on the pan, about 30 minutes. Switch the oven to broil on High. Broil until the skin turns deep golden and starts to blister on top, 3 to 5 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.
Inspired by the flavors of Puerto Rican lechón. The adobo rub can be refrigerated in an airtight container for up to one week. For best results, massage the adobo paste underneath the skin for maximum flavor penetration. Can marinate up to 6 hours for deeper flavor.
Wine Pairing: Medium Red