Southwestern Roasted Chicken
This Southwestern Roasted Chicken is covered in lime juice and a blend of spicy, then roasted low and slow for a perfectly juicy dinner with minimal prep!
I love roasting a whole chicken in the oven. The smell is amazing and, when cooked properly, the chicken is flavorful and juicy. I made Pam’s Spicy Roasted Chicken last year for Easter, and it was such a hit that I quickly bookmarked her recipe for Southwestern Roasted Chicken as soon as it was posted.
This Southwestern Roasted Chicken is fantastic! It’s so simple to make and the blend of spices is simply delicious. The leftovers are great for any Mexican dish – think quesadillas, enchiladas, Mexican Pizzas, tostadas, Tortilla Soup, you name it!
I think an oven safe instant-read meat thermometer is critical for perfect baked chicken. These times are just approximate, and ovens vary a lot (at least mine does!) I was short on time when I made this so I turned the heat up to about 375 – 400 degrees F and just monitored with my meat thermometer. I made sure that the skin didn’t get too brown (if so, just cover with foil). It ended up cooking much faster and was perfectly moist and juicy, thanks to the thermometer!
Gluten Free Southwestern Roasted Chicken
This recipe is naturally gluten free, but check your chicken packaging if you are sensitive to chicken that has been fed a gluten-containing diet.
Looking for More Chicken Recipes?
Check out these other Chicken recipes:
Spicy Roasted Chicken
Spicy Honey Brushed Chicken Thighs
Garlic Braised Chicken Thighs with Roasted Carrots
Ultimate Chicken Fingers
Huli Huli Hawaiian Chicken
Caramelized Apple Stuff Chicken with Fontina and Cherries
Chicken with Dijon Mascarpone Marsala Sauce
Caprese Stuffed Chicken
- 4 – 5 pound chicken
- Onion powder
- Chili powder
- Sea or Kosher salt
- Freshly ground black pepper
- Garlic Powder
- 1/2 sweet yellow onion (quartered)
- 1 lime
- 6 cloves of garlic
- Handful of fresh cilantro
- Preheat oven to 275 degrees F.
- 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. 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 bone. Roast uncovered for 3 1/2 – 4 hours or until the meat thermometer reads at least 165 degrees F, preferable between 170 to 180 degrees F. To baste: begin basting bird after 2 hours and repeat every 1/2 hour after. This will yield a sticky and slightly crispy skin. If you want a crispy skin, don't baste the last hour and turn the heat up to 350 degrees F for the last 5 minutes of cooking. If the skin gets too brown before the meat is up to temperature, cover with aluminum foil.
- Remove from oven and let the bird rest for at least 10 minutes before carving.