Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro

Name: Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4 Servings
Ingredients: 1 3 ½ to 4 pound whole roasting chicken; salt and pepper; ½ small onion; 5 sprigs cilantro; 1 tablespoon ground cumin; 1 tablespoon chili powder; ½ teaspoon kosher salt; ¼ teaspoon pepper; 3 tablespoons olive oil; 3 tablespoons minced fresh cilantro; 1 cup low-sodium chicken broth

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5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
4 Servings
Calories
2687 kcal
Course
Main Course
Cuisine
American

Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro

Lauren Clark

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A foolproof roast chicken recipe, using southwestern flavors, such as cumin, chili powder and cilantro.

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Ingredients

Servings

1 3 ½ to 4 pound whole roasting chicken, giblets removed
salt and pepper
½ small onion cut into quarters
5 sprigs cilantro
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon kosher salt
¼ teaspoon pepper
3 tablespoons olive oil
3 tablespoons minced fresh cilantro
1 cup low-sodium chicken broth

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Instructions

Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F.
Rinse the outside and the cavity of the chicken. Pat dry with a paper towel and place the chicken, breast side up, on a rack in a roasting pan.
Season the cavity of the chicken with salt and pepper, and place the onion and cilantro sprigs into the cavity.
In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Stir in the minced cilantro.
Use your hands to gently loosen the skin of skin, thighs and drumsticks. Spread the cumin mixture evenly under the skin. Tie together the legs and tuck the wings under the chicken.
Roast the chicken for 30 minutes. Add chicken broth to the pan.
Roast until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees F, about 45 minutes longer.
Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan (can be used to make a gravy, if you wish).
Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving.
Remove the onions and cilantro from the cavity. Carve and serve. Discard the skin before serving for a lower fat meal.

Notes

Nutrition Information

Show Details

Serving 0.25of Meat Calories 268.7kcal (13%) Carbohydrates 2g (1%) Protein 26g (52%) Fat 17.2g (26%) Saturated Fat 3.2g (16%) Cholesterol 78mg (26%) Sodium 98.1mg (4%) Potassium 55.7mg (2%) Fiber 0.9g (4%) Sugar 0.2g (0%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 2687 kcal

% Daily Value*

Serving	0.25of Meat
Calories	268.7kcal	13%
Carbohydrates	2g	1%
Protein	26g	52%
Fat	17.2g	26%
Saturated Fat	3.2g	16%
Cholesterol	78mg	26%
Sodium	98.1mg	4%
Potassium	55.7mg	1%
Fiber	0.9g	4%
Sugar	0.2g	0%