Sheet Pan Pollo Adobado

Step 1

Set the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Break the stems and seeds out of each ancho chile by snapping it in half lengthwise over a small bowl and shaking out the loose seeds and stem pieces.

Step 3

Pour 0.5 cup boiling water over the chile pieces and let them sit undisturbed for 5 minutes until they soften and darken.

Step 4

Scoop the softened chiles into a blender with a slotted spoon, leaving the soaking liquid behind, then add the 4 garlic cloves.

Step 5

Pour the vinegar into the blender, add 1 teaspoon salt, and blend on high speed for 1 minute until the mixture looks smooth like tomato sauce, with no visible chile chunks.

Step 6

Pat the chicken thighs completely dry with paper towels, working over the sink or a plate to catch any liquid.

Step 7

Arrange the chicken thighs skin-side up in a single layer on a 13-by-18-inch sheet pan with at least 1 inch between each piece.

Step 8

Drizzle the 2 tablespoons olive oil over the chicken thighs, then pour the blended adobo sauce evenly over and around them, making sure the sauce covers the top of each thigh.

Step 9

Slide the sheet pan into the preheated 425°F oven and roast uncovered for 25 minutes until the chicken skin turns deep brown and the internal temperature at the thickest part of the thigh (without touching bone) reads 165°F on an instant-read thermometer.

Step 10

Remove the pan from the oven and let the chicken rest for 2 minutes on the hot pan so the juices redistribute.

Step 11

Spoon the dark, glossy sauce pooled on the pan over each chicken thigh right before serving.