Mexican Roasted Chicken
Recipe: #12522
May 08, 2014
"This moist and flavourful roasted chicken recipe is one I make often. It is so easy to put together and so tasty. If gluten intolerant make sure you are using gluten free taco seasoning."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (274.4 g)
- Calories 256.8
- Total Fat - 9.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 552.5 mg
- Sodium - 180.3 mg
- Total Carbohydrate - 0 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 41.1 g
- Calcium - 27.6 mg
- Iron - 5.7 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the taco seasoning, water and oil in a large re-sealable plastic bag.
Step 2
Add the chicken and swish to coat the chicken, seal the bag and marinate in the refrigerator for 6 to 8 hours.
Step 3
Remove the chicken from marinade and discard marinade.
Step 4
Place the chicken in a baking pan fitted with a wire rack and cook at 350 degrees Fahrenheit for 2 1/2 hours or until cooked through and chicken has an internal temperature of 165 degrees.
Step 5
Enjoy!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a chicken, look for one with a plump shape, clear eyes and a moist texture.
- Ensure that the taco seasoning mix is gluten free if needed.
- Instead of vegetable oil, use olive oil. The benefit of using olive oil is that it is a healthier option with a higher smoke point, making it better for roasting.
- Instead of using a taco seasoning mix, use a combination of chili powder, cumin, paprika, garlic powder, onion powder and oregano. The benefit of using this combination is that you can customize the flavor to your preference and it will likely be gluten-free.
Lemon and Herb Roasted Chicken Replace the taco seasoning mix with 1 tablespoon of lemon zest, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano and 1 teaspoon of dried thyme. Mix these ingredients together and proceed with the recipe as written.
Garlic and Rosemary Roasted Chicken Replace the taco seasoning mix with 1 tablespoon of minced garlic, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1 teaspoon of dried parsley. Mix these ingredients together and proceed with the recipe as written.
Mexican Street Corn Salad: This Mexican Street Corn Salad is a delicious and easy side dish that is the perfect accompaniment to the Mexican Roasted Chicken. It is a great way to add some freshness and crunch to the meal, and the combination of the creamy dressing with the sweetness of the corn is sure to be a hit!
Mexican Rice: This Mexican Rice is a great accompaniment to the Mexican Street Corn Salad and Mexican Roasted Chicken. It is a simple and flavorful side dish that is sure to be a crowd pleaser. The rice is cooked with onion, garlic, and cilantro and seasoned with cumin, chili powder, and oregano for a delicious and savory flavor. The addition of the rice will add a nice texture to the meal and help to round out the flavors.
FAQ
Q: How long should I marinate the chicken?
A: Marinate the chicken for 6 to 8 hours in the refrigerator.
Q: What type of marinade should I use?
A: Use a marinade that contains an acidic ingredient like lemon juice, vinegar, or wine, along with herbs and spices.
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Fun facts:
Fun Fact 1: The taco seasoning mix used in this recipe was invented in the 1940s by a Mexican-American entrepreneur named Ignacio Anaya. He named it “taco” after the traditional Mexican dish, and it quickly became popular in the United States.
Fun Fact 2: Mexican roasted chicken is a favorite among celebrities such as Oprah Winfrey and Jennifer Lopez. Lopez has said that it's her favorite dish to make for her family and friends.