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Monday, March 15, 2010

Southwestern Roasted Chicken

This year I'm not doing any St. Patrick's Day recipes, but check out these previous posts: St. Patrick's Day Sugar Cookies, Grasshopper Pie, and Turkey Pastrami Reuben Sandwiches!


I love roasting a whole chicken in the oven. The smell is amazing and, when cooked properly, the chicken is flavorful and juicy. I made Pam's Spicy Roasted Chicken last year for Easter, and it was such a hit that I quickly bookmarked her Southwestern Roasted Chicken as soon as it was posted.

This chicken is fantastic! It's so simple to make and the blend of spices is simply delicious. The leftovers are great for any Mexican dish - think quesadillas, enchiladas, Mexican Pizzas, tostadas, Tortilla Soup, you name it!

Southwestern Roasted Chicken

1 4 - 5 pound chicken
Onion powder
Chili powder
Sea or Kosher salt
Freshly ground black pepper
Garlic Powder
1/2 sweet yellow onion, quartered
1 lime
6 cloves of garlic
Handful of fresh cilantro

Preheat oven to 275F.
1. Clean chicken and pat dry. Squeeze half the lime juice on the outside of the bird and the other half inside the cavity. Sprinkle all of the seasonings evenly over the entire bird. Season the back first then flip it over and season the breast side.

2. Place onion and garlic inside the cavity along with the cilantro and used lime halves.

3. Place chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours or until the meat thermometer reads 170 - 180 F (I think USDA says 165 is safe). To baste: begin basting bird after 2 hours and repeat every 1/2 hour after. This will yield a sticky and slightly crispy skin. If you want a crispy skin, don't baste the last hour and turn the heat up to 350F for the last 5 minutes of cooking.

NOTE: I think an oven safe instant-read meat thermometer is critical for perfect baked chicken. These times are just approximate, and ovens vary a lot (at least mine does!) I was short on time when I made this so I turned the heat up to about 375 - 400F and just monitored with my meat thermometer. I made sure that the skin didn't get too brown (if so, just cover with foil). It ended up cooking much faster and was perfectly moist and juicy, thanks to the thermometer!

4. Remove from oven and let the bird rest for at least 10 minutes before carving.

Source: Adapted from For the Love of Cooking


  1. Oh Yum!
    We haven't bought a whole chicken in years. Honestly, we usually buy chicken breasts.
    This recipe looks like a reason that I should go out and buy a whole roasting chicken. Thanks for the yummy recipe.
    Have a great day!

  2. I love roast chicken and this looks so delicious. My "selective eaters" refuse to eat dark meat, so we usually have breasts; just yesterday I roasted six enormous breasts with my standbys oregano and olive oil. I'll definitely use your recipe for the next batch...I have visions of leftovers in enchiladas, yum!

  3. Love the name of your blog and you have just exhibited the most perfect roast chicken ever. That is exactly what a roast chicken should look like, and I can only imagine how juicy it was! Great photo too!

  4. I am a chicken roaster as well! It s the easiest and tastiest way to prepare it

  5. Nothing beats a roasted chicken! And the leftovers are the best part. Your chicken looks so perfect!

  6. Sounds like a super flavorful way to roast a chicken!

  7. oh wow what a perfect roast chicken and love the sound of your risotto recipe Rebecca

  8. I've never roasted a chicken. Nice work!

  9. That is gorgeous! I love roast chicken, but I only let myself make it when I'm out frozen stock from the last time. Heh.

  10. Oh those spices sound like they would make the perfect chicken- yum!

  11. Now that's one gorgeous roasted chicken! The spice rub sounds so tasty!

  12. This looks super delicious Meghan! Have a wonderful day!


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