Teresa's Recipes
Pollo al Aceite (Spanish Garlic Chicken)
Pollo al Aceite is a classic Spanish dish that's simple yet brimming with flavor. Succulent chicken thighs are marinated in a fragrant blend of olive oil, garlic, and spices, then roasted to golden brown perfection. The finishing touches of fresh lemon juice and parsley lend a bright, fresh balance to each savory bite. Enjoy this dish as they do in Spain, with crusty bread to mop up the deliciously infused olive oil.
Ingredients
- 1/4 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Sea salt
- 1 tablespoon Paprika
- 5 cloves Garlic, minced
- 1/2 cup Extra virgin olive oil
- 6 pieces Chicken thighs, bone-in and skin-on
Dietary Notes
- Servings: 6
- Dish Type: Main
- Prep Time: 10 minutes (plus marinating time if possible)
- Cook Time: 30 minutes
- Calories: 400
- Fat: 30g
- Carbs: 2g
- Protein: 28g
- Sodium: 400mg
- Sugar: 0g
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the extra virgin olive oil, minced garlic, paprika, sea salt, and freshly ground black pepper to create the marinade.
- Place the chicken thighs in a baking dish. Pour the olive oil marinade over them, ensuring all pieces are fully coated. Let the chicken marinate for at least 30 minutes to soak up the flavors, if time allows.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the skin is crispy and golden brown, and the chicken is cooked through.
- After removing the chicken from the oven, immediately drizzle it with fresh lemon juice to brighten the flavors.
- Sprinkle the chopped fresh parsley over the chicken before serving to add a touch of freshness and color.
- Serve the Pollo al Aceite hot with crusty bread on the side to enjoy the flavorful olive oil. Buen provecho!
Tips
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- You can use chicken drumsticks or a mix of chicken parts in this recipe, just adjust the cooking time accordingly. Keep in mind that bone-in, skin-on pieces will yield the most flavorful result.