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!
This year I’m not doing any St. Patrick’s Day recipes, but check out these previous posts: St. Patrick’s Day Sugar Cookies, Grasshopper Pie, and Turkey Pastrami Reuben Sandwiches!
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
Chicken Marbella
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
Chicken Parmesan
Southwestern Roasted Chicken
Ingredients
- 4 – 5 pound chicken
- Onion powder
- Chili powder
- Sea or Kosher salt
- Freshly ground black pepper
- Oregano
- Cumin
- Garlic Powder
- 1/2 sweet yellow onion (quartered)
- 1 lime
- 6 cloves of garlic
- Handful of fresh cilantro
Instructions
- 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.
Oh Yum!
We haven't bought a whole chicken in years. Honestly, we usually buy chicken breasts.
This recipe looks like a reason that I should go out and buy a whole roasting chicken. Thanks for the yummy recipe.
Have a great day!
I love roast chicken and this looks so delicious. My "selective eaters" refuse to eat dark meat, so we usually have breasts; just yesterday I roasted six enormous breasts with my standbys oregano and olive oil. I'll definitely use your recipe for the next batch…I have visions of leftovers in enchiladas, yum!
Love the name of your blog and you have just exhibited the most perfect roast chicken ever. That is exactly what a roast chicken should look like, and I can only imagine how juicy it was! Great photo too!
I am a chicken roaster as well! It s the easiest and tastiest way to prepare it
Nothing beats a roasted chicken! And the leftovers are the best part. Your chicken looks so perfect!
Sounds like a super flavorful way to roast a chicken!
oh wow what a perfect roast chicken and love the sound of your risotto recipe Rebecca
I've never roasted a chicken. Nice work!
That is gorgeous! I love roast chicken, but I only let myself make it when I'm out frozen stock from the last time. Heh.
Oh those spices sound like they would make the perfect chicken- yum!
Now that's one gorgeous roasted chicken! The spice rub sounds so tasty!
This looks super delicious Meghan! Have a wonderful day!