Roasted Mexican Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Additional Time
1 hr
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Total Time
2 hrs 19 mins
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Servings
4 servings
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Course
Main Course, Dinner
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Cuisine
Mexican, International
Roasted Mexican Chicken
Description
Roasted Mexican Chicken starts with a homemade marinade combining diced tomatoes, chili pepper, garlic, paprika, cumin, lime juice, and oil. This mix infuses the chicken with a warm, slightly spicy and tangy flavor profile. The whole chicken is cut along the breast and thoroughly coated, then marinated in the refrigerator for at least one hour to absorb the flavors.
The chicken is roasted in an oven at 180°C (350°F) for about an hour and 15 minutes, allowing the skin to become golden and crisp while the interior remains moist. Potatoes are roasted simultaneously on a separate tray, resulting in tender, flavorful sides that complement the richly seasoned chicken.
This meal provides a straightforward way to enjoy a whole roasted chicken with vibrant Mexican-inspired flavors, suitable for family dinners or casual entertaining.
Ingredients
- 1 chicken whole
Marinade
- 400 g diced tomatoes
- 1 Chili pepper
- 1 garlic
- 1 tsp paprika
- 1 tsp cumin
- salt to taste
- black pepper to taste
- 1/2 lime
- 20 ml vegetable oil or any other neutral oil
Potatoes:
- 10 potato
- 150 g butter
- parsley for serving
- salt to taste
- black pepper to taste
Instructions
- In a blender or food processor, combine the diced tomatoes, chili pepper, garlic clove, paprika, cumin, salt, pepper, lime juice, and oil. Blend until smooth to create the marinade.
- Cut the whole chicken along the breast and open it in a pan. Spread the marinade on both sides of the chicken, making sure to cover it evenly. Place the chicken in the refrigerator and let it marinate for at least 1 hour, allowing the flavors to permeate the meat.
- Preheat the oven to 180°C (350°F).
- Transfer the marinated chicken to a roasting pan and place it in the preheated oven. Roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°C (329°F) and the skin is crispy and golden brown.
- While the chicken is roasting, wash the potatoes and place them in a separate baking tray. Put the tray with the potatoes in the oven alongside the chicken. Roast the potatoes for about 40-50 minutes, or until they are tender and cooked through.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Cut the potatoes in half and place them in a serving dish. Add butter, chopped oregano or parsley, salt, and pepper to taste.
- Remove the roasted chicken from the oven and let it rest for a few minutes before carving. Serve the Whole Roasted Mexican Chicken with the buttered parsley potatoes on the side, cream, and optionally tomatillos salsa.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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