I am in love. This is my new very favorite roasted chicken. If you read my blog you know I love Mexican food and I can’t believe I never thought to put these flavors on a roasted chicken before. I can’t tell you how amazing the cilantro and lime smell wafting from my oven was – my entire house smelled so good. The meat was tender, juicy, and really flavorful. My husband and children loved it as much as I did. I roasted it slow and low like usual and it turned out perfect. I highly recommend making this chicken – the leftover meat makes wonderful tacos, enchiladas, tostadas, chimichangas, or burritos.
Note: I didn’t measure any seasonings, I simply sprinkled them all over the bird.
Southwestern Roasted Chicken:
- 1 4-5 lb free-range chicken
- Onion powder
- Chili powder
- Sea salt
- Freshly cracked pepper
- Garlic powder
- 1/2 sweet yellow onion, quartered
- 1 lime
- 6 cloves of garlic
- A handful of fresh cilantro
How to Make a Southwestern Roasted Chicken
Preheat oven to 275 degrees.
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. I season the back first then flip it over and season the breast side. Place onion and garlic inside the cavity along with the cilantro and used lime halves.
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 the bone.
Roast uncovered for 3 1/2 – 4 hours or until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking.
Remove from the oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net