Pollo Iberico

Elevate a simple roast chicken to greater heights by slow cooking it in a bed of garlic and Spanish olive oil. Make it richer and more fragrant by spreading lemon zest-lemongrass-leek compound butter underneath the skin and inside the cavity.

Elevate a simple roast chicken to greater heights by slow cooking it in a bed of garlic and Spanish olive oil. Make it richer and more fragrant by spreading a generous amount of lemon zest-lemongrass-leek compound butter underneath the skin and inside the cavities.

Pollo Iberico

NOTE: I baked and served the chicken in a Lodge cast iron pan, but you can use any oven-safe pan

Ingredients:

1.5 kilos Bounty Fresh chicken, sliced longitudinally across the breast bone, washed, dried thoroughly with paper towels
2 heads garlic, crushed
1 cup Spanish olive oil
2 lemons, juiced and zested
Spanish paprika
Sea salt
Freshly cracked black pepper

Potatoes:

Potatoes, skin on, cut into large pieces
White onion, peeled, cut into large pieces
Olive oil
Fresh oregano
Spanish paprika
Sea salt
Freshly cracked black pepper

Compound Butter:

lemon zest
1 bunch lemongrass, white part chopped
1 bunch leeks, white part chopped
1 stick butter, cubed
Spanish paprika
Sea salt
Freshly cracked black pepper

Procedure:

BEFORE BAKING: Position a rack in the middle of the oven. Preheat oven to 250°F.

1.    In a food processor, pulse butter, lemon zest, lemongrass, leeks, paprika, salt, and pepper. Roll compound butter inside wax paper and refrigerate until ready to use.
2.     Flip chicken cavity side-up. Season the cavity of the chicken with lemon juice, paprika, salt, pepper, and compound butter. Flip chicken skin side-up. Using your index fingers, gently separate skin from the meat. Evenly spread compound butter underneath the skin. Season skin with lemon juice, paprika, salt, pepper, and compound butter.
3.    Toss potatoes and onion in in olive oil, oregano, paprika, salt, and pepper. Arrange potatoes and onion around chicken.
4.    Put crushed garlic and olive oil in pan. Lay chicken on pan skin side-up. Cover pan with foil and bake for 2 hours. After 2 hours, broil the skin for 10-15 minutes to crisp it up.
5.    Serve!

Tags: chicken, roasting
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