Make Juicy Mexican Pollo Rostizado at Home
Make Juicy Mexican Pollo Rostizado at Home
October 16, 2025
Bring the flavors of Mexico City’s rotisserie chicken to your home kitchen with this pollo rostizado recipe. A rich, smoky marinade of guajillo, chipotle, prunes, and citrus seeps under the skin for tender, juicy meat that falls off the bone. Roasting the chicken low and slow atop a bed of baby potatoes ensures they soak up all the savory juices, making every bite flavorful. Serve with warm corn tortillas, refried beans, and salsa for a meal that’s simple to make but unforgettable at the table.
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Hi Brittany! It should take about the same amount of time to roast two chickens in your oven. Just be sure to flip them halfway through and baste with the leftover adobo. Can’t wait to hear how they turn out!
So looking forward to trying this! How much longer do you estimate it would take in the oven if I double the recipe and roast two chickens?
Hi Silvana! So glad it smells delicious. The recipe has been updated so the potatoes are added after the first flip, and you spread more of the marinade on the chicken at that point — that keeps everything perfectly flavored. As for the leftover marinade, you can simmer it in a small pan until it thickens slightly and use it as a sauce for the chicken and potatoes — nothing goes to waste!
I made this chicken and just had a few questions. I just pulled it out of the oven and it just smells so delicious but, the potatoes are a bit burnt and I’m wondering if they should be added for the last one and a half hours rather than the whole cooking time? And I also wondered what to do with the rest of the marinade. It felt like such a waste to throw it away.