June 10, 2020
Mexican Roast Chicken
This is an easy and flavorful chicken meal seasoned with chili, cumin, paprika, citrus, and oregano.
Servings: 3
Calories: 368kcal
Ingredients
- 1 tablespoon avocado oil
- 2 pound whole chicken
- salt and pepper to taste
- 1 tablespoon chili powder
- 1/2 tablespoon cumin ground
- 1/2 tablespoon smoked paprika
- 2 lemons quartered
- 2 limes quartered
- 4 sprigs fresh oregano
Instructions
- Oil a cast iron skillet and lay chicken in it. Season chicken generously all over with salt and pepper. Then fill the inside of the chicken with lemons and limes and oregano. Combine chili, cumin, and smoked paprika. Sprinkle the seasonings over the top of the chicken to coat it evenly.
- Place the skillet into a cold oven. Turn the oven on and to 450ĀŗF. Bake at 450ĀŗF for 40-50 minutes. Turn the oven down to 250ĀŗF and let the chicken bake at this lower temperature for another 20 minutes, or until it reaches 165ĀŗF at the thigh.
- Let rest 10 minutes before serving. Squeeze some lemon juice over top and a bit of fresh oregano. Spoon pan juices over the bird when serving.
Nutrition Facts
Mexican Roast Chicken
Amount per Serving
Calories
368
% Daily Value*
Fat
27
g
42
%
Saturated Fat
7
g
44
%
Cholesterol
109
mg
36
%
Sodium
148
mg
6
%
Potassium
371
mg
11
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
28
g
56
%
Vitamin A
1569
IU
31
%
Vitamin C
2
mg
2
%
Calcium
34
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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