One Pan Whole Roasted Mexican Chicken with Peppers, Onions & Carrots

Name: One Pan Whole Roasted Mexican Chicken with Peppers, Onions & Carrots
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 3 1/2- to 4- pound whole chicken; 1/4 cup oil; Juice of 1 lemon; Juice of 1 lime; 1 teaspoon achiote powder; 1 teaspoon kosher salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon cumin; 1/4 teaspoon chipotle chili powder; 2 red or yellow bell peppers; 1 onion; 2 carrots; 5-6 garlic cloves

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
4 servings
Calories
176 kcal
Course
Dinner
Cuisine
Mexican

One Pan Whole Roasted Mexican Chicken with Peppers, Onions & Carrots

Felix Long

Report

Crispy skin flavored with Mexican spices gives the traditional roasted bird a delicious flair! Better yet, you can roast the whole chicken with peppers, onions, and carrots for an easy, delicious vegetable side to make this a One Pan Whole Roasted Mexican Chicken Dinner!

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

1 3 1/2- to 4- pound whole chicken
1/4 cup oil
Juice of 1 lemon
Juice of 1 lime
1 teaspoon achiote powder
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon chipotle chili powder
2 red or yellow bell peppers membrane and seeds removed and sliced into large chunks
1 onion cut into wedges
2 carrots peeled and cut into 1-inch chunks
5-6 garlic cloves unpeeled

Add to Shopping List

Instructions

About 30 minutes before cooking, pull the chicken out of the refrigerator and let it sit on the counter to start to come up to room temperature. Pat the skin dry with paper towels and preheat the oven to 425°F.
Combine the oil, lemon juice, lime juice, achiote powder, salt, onion powder, garlic powder, black pepper, cumin, and chipotle chili powder together in a bowl. Whisk to combine.
Place the peppers, onion wedges and carrots in the bottom of a dutch oven or large oven-safe skillet. Set the chicken on top of the vegetables, then drizzle the spice mixture over the chicken, rubbing it around to coat the skin. Stuff the cavity of the chicken with garlic cloves and the leftover lemon and lime peels from juicing the lemon and lime. Tuck the wingtips under the body of the chicken and tie the drumsticks together with kitchen twine.
Place the chicken into the oven and roast in the oven until the skin is golden and a meat thermometer inserted into the thickest part of the thigh reaches 165°F, about 50 minutes to 1 hour. You can tent the chicken with foil if it seems to be browning too quickly. Larger chickens may require additional cooking time.
When the chicken is cooked through, remove it from the skillet to a cutting board and let it rest for 20 minutes before carving. Transfer the vegetables to a serving platter with a slotted spoon, and arrange the carved chicken on the same platter to serve, if desired.