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5 from 1 vote

Mexican Roast Chicken

This is an easy and flavorful chicken meal seasoned with chili, cumin, paprika, citrus, and oregano.
Course Main Course
Cuisine Latin American, Mexican
Keyword Chicken, dairy-free, dinner, easy, egg-free, lunch, main, mexican, nut-free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 3
Calories 368kcal
Author Jenny Ross

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 450ºF. Bake at 450ºF for 40-50 minutes. Turn the oven down to 250ºF and let the chicken bake at this lower temperature for another 20 minutes, or until it reaches 165ºF 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

Calories: 368kcal | Carbohydrates: 2g | Protein: 28g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 148mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1569IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg