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Homemade Pollo Horneado Navideo (Christmas Chicken) photo

Pollo Horneado Navideo (Christmas Chicken)

This Pollo Horneado Navideo is a festive delight! Marinated succulent chicken infused with vibrant flavors, perfect for holiday gatherings.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Latin
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cubanelle pepper or green bell pepper
  • 1 medium red onion chopped
  • 1 cup parsley minced, plus extra for garnish
  • 6 garlic cloves minced
  • ½ cup capers
  • 1 tablespoon oregano dry, ground
  • 2 tablespoons salt
  • 1 small bunch parsley
  • 3 tablespoons soy sauce
  • 1 juice of half a bitter orange, or a whole lime, or 1 lemon
  • 1 whole chicken 4 lb [1.8 kg], thawed overnight in the fridge if previously frozen

Equipment

  • Roasting pan
  • Sharp knife
  • Meat thermometer
  • Mixing bowl

Method
 

Instructions
  1. Start by mincing the garlic cloves and chopping the cubanelle pepper, red onion, and parsley. In a large mixing bowl, combine the minced garlic, chopped cubanelle pepper, red onion, capers, oregano, salt, soy sauce, and the juice of your chosen citrus (bitter orange, lime, or lemon). Mix everything until well combined.
  2. Take your whole chicken and place it in a roasting pan. Pour the marinade over the chicken, making sure to coat it evenly. For the best flavor, cover the chicken with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. Preheat your oven to 375°F (190°C). This will ensure that your chicken cooks evenly and develops a beautiful golden-brown color.
  4. Once the oven is preheated, remove the chicken from the refrigerator. Uncover it and place it in the oven. Roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes for added flavor and moisture.
  5. Once the chicken is done roasting, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in a tender and juicy chicken. Before serving, garnish with fresh parsley sprigs for a beautiful presentation.

Notes

  • For different flavors, substitute cubanelle pepper with red or yellow bell pepper.
  • If capers are unavailable, green olives can be a great alternative.
  • For a gluten-free version, replace soy sauce with tamari or coconut aminos.