Pollo Asado Arriero
Mikey del Rosario
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!
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Chicken
Cuisine Mexican
Servings 4
Calories 0.443 kcal
- 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
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.
Keyword Pollo Asado Arriero, Roast Chicken