Chicken
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Roasted Chicken and Vegetables (Pollo al Horno con Vegetales)
Prep
cook
total
Ingredients
For the chicken marinade
- ⅓ cup olive oil
- 2 tablespoons melted butter
- 1 tablespoon black pepper.
- 2tbs of salt
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- ½ teaspoon ground ginger
- 2 teaspoons dried oregano
- 3 tablespoons Spanglish Asadero Tex-Mex Chicken & Steak seasoning
- 2 tablespoons finely minced garlic
- 5 chicken thighs
- 5 chicken drumsticks
Vegetables (you can use your favorites)
- Baby potatoes
- Red onion
- Yellow bell pepper
- Orange bell pepper
- Carrots
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
Tex-Mex
Directions
- In a skillet or bowl, combine the olive oil, melted butter, black pepper, paprika, cumin, ginger, dried oregano, Spanglish Asadero Tex-Mex Chicken & Steak seasoning, and minced garlic. Mix very well until fully combined.
- Add the chicken thighs and drumsticks to the marinade, making sure they are well coated on all sides. Let the chicken marinate for 30 minutes.
- While the chicken is marinating, prepare the vegetables. Place them in a baking dish and season with salt, black pepper, and paprika. Mix well.
- After the marinating time, place the chicken pieces on top of the seasoned vegetables.
- Bake in a preheated oven at 380°F for 1 hour to 1 hour and 15 minutes, or until the chicken is fully cooked and golden brown.
- Remove from the oven and let rest for a few minutes before serving.
- Serve hot and enjoy! This dish pairs perfectly with rice.
