Introduction:
Pollo Asado Arriero – A classic recipe from my late mentor Chef Ed Quimson.
A whole roasted chicken over a bed of marble potatoes and thirty (yes thirty!) cloves of garlic. Dripping in olive oil and chicken au jus. Delightful!
Pollo Asado Arriero
A whole roasted chicken over a bed of marble potatoes and thirty (yes thirty!) cloves of garlic. Dripping in olive oil and chicken au jus. Delightful!
Ingredients
- 1 whole chicken at least 1.3kg
- 500 g marble potatoes
- 30 cloves garlic 1
- 1 cup extra virgin olive oil divided into 2
- garlic powder
- salt
- pepper
Instructions
Seasoning the chicken:
- Brush all sides with olive oil using half the olive oil.
- Rub salt and pepper and garlic powder generously over chicken.
Cooking the chicken:
- Preheat oven to 350F.
- Place chicken in an oven proof container.
- Roast in oven for an hour to an hour thirty minutes or until internal temp reaches 165F (very important to prevent salmonella).
Cooking the potatoes:
- In a separate oven proof tray, place the potatoes and peeled garlic cloves and drizzle with remaining olive oil.
- Season with salt and pepper and Italian herb mix (parsley, oregano, rosemary).
- Toss the potatoes in the olive oil until everything is coated well.
- Place in oven and bake for 45 minutes to an hour or until fork tender and garlic is soft and sweet.
Assembling the dish:
- Place the finished potatoes in a nice tray and pour olive oil on top.
- Once chicken is nice and brown and cooked properly, place the chicken on top of the potatoes and pour the au jus drippings over the chicken and potatoes.
- Cover the tray with foil until ready to serve to keep hot. Serve immediately.
Notes
Be sure to baste the chicken (take spoonfuls of olive oil from pan and spoon over the chicken) every 20 minutes. This will ensure the skin will be very tasty with a slight crisp.
Original link:
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