Description

Craving a delicious and comforting dinner idea that’s bold, savory, and incredibly easy to make? Look no further than this Pollo al Horno recipe! With golden, crispy skin and tender, juicy meat, this baked chicken dish is a flavor-packed option for a quick dinner or a meal-prep-friendly lunch. A well-loved Latin favorite, it’s seasoned with garlic, cumin, smoked paprika, and oregano for mouthwatering depth. Perfect for anyone looking for easy recipes, dinner ideas, or something special for their weekly food rotation. Whether you’re serving it with rice, plantains, or roasted vegetables, this is one dish that never disappoints.

Ingredients

4–6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 tablespoon vinegar (white or apple cider)
1 tablespoon garlic, minced or crushed (about 3–4 cloves)
1 teaspoon ground cumin
1 teaspoon smoked paprika (or regular paprika)
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon ground turmeric (optional)
1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)

Instructions

Pat chicken thighs dry and place in a large bowl or dish.
In a small bowl, mix olive oil, vinegar, garlic, cumin, paprika, oregano, salt, pepper, and turmeric.
Pour marinade over chicken and rub well to coat evenly.
Cover and marinate for at least 30 minutes (or overnight in the fridge).
Preheat oven to 400°F (200°C). Lightly grease a baking dish or sheet pan.
Arrange chicken skin-side up in the pan, leaving space between each piece.
Bake for 35–45 minutes, or until internal temp reaches 165°F and skin is golden.
Let rest for 5–10 minutes before serving. Garnish with parsley or cilantro if desired.

Prep Time: 10 minutes
Cook Time: 35 minutes