Roasted Mexican Chicken
The perfect chicken recipe for a family Sunday lunch.
Ingredients
- 1 whole chicken
Marinade
- 400 g diced tomatoes
- 1 chili pepper
- 1 garlic
- 1 tsp paprika
- 1 tsp cumin
- salt to taste
- pepper to taste
- 1/2 lime
- 20 ml vegetable oil or any other neutral oil
Potatoes:
- 10 potatoes
- 150 g butter
- parsley for serving
- salt to taste
- pepper to taste
Instructions
- In a blender or food processor, combine the diced tomatoes, chili pepper, garlic clove, paprika, cumin, salt, pepper, lime juice, and oil. Blend until smooth to create the marinade.
- Cut the whole chicken along the breast and open it in a pan. Spread the marinade on both sides of the chicken, making sure to cover it evenly. Place the chicken in the refrigerator and let it marinate for at least 1 hour, allowing the flavors to permeate the meat.
- Preheat the oven to 180°C (350°F).
- Transfer the marinated chicken to a roasting pan and place it in the preheated oven. Roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°C (329°F) and the skin is crispy and golden brown.
- While the chicken is roasting, wash the potatoes and place them in a separate baking tray. Put the tray with the potatoes in the oven alongside the chicken. Roast the potatoes for about 40-50 minutes, or until they are tender and cooked through.
- Once the potatoes are done, remove them from the oven and let them cool slightly. Cut the potatoes in half and place them in a serving dish. Add butter, chopped oregano or parsley, salt, and pepper to taste.
- Remove the roasted chicken from the oven and let it rest for a few minutes before carving. Serve the Whole Roasted Mexican Chicken with the buttered parsley potatoes on the side, cream, and optionally tomatillos salsa.
- Enjoy!
Notes
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