Baked Puerto Rican Chicken (Pollo al Horno)
TOTAL TIME: 1 HOUR 15 MINUTES + MARINATING TIME
1 ½ kg chicken drumsticks
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
½ tsp freshly ground black pepper
½ tsp turmeric
1 ½ tbsp olive oil
1 kg cocktail potatoes, whole
125 g cherry tomatoes, whole
1 spring onion, roughly chopped
Combine chicken with garlic powder, dried oregano, salt, pepper, turmeric and olive oil in a large bowl and toss to coat the chicken with seasonings. Cover with cling wrap and leave the chicken to marinate for at least 2 hours, but preferably overnight in the fridge.
Preheat oven to 180ºC.
Tip chicken onto a baking tray, add potatoes and place in oven for 30minutes.
Next, turn chicken and potatoes and add tomatoes to the tray then return to oven and cook for a further 20 minutes.
Increase temperature to 200ºC and cook for a further 10 minutes.
Serve immediately, garnished with chopped spring onion.