Mexican, Mexican Roast Chicken Mexican Roast Chicken

Mexican Roast Chicken

This Mexican Roast Chicken recipe is a great take on a classic dish, and it’s all the tastier for it.

We mixed our Chipotle Paste with butter and spread it all over the whole chicken. We then roasted it on a bed of lovely vegetables and finished it with chunks of fresh lime and coriander leaves. Simply awesome!

It's so tasty you probably won't have any left, but if you do you can check out these Mexican Chicken recipes.

Serve the Mexican style whole roasted chicken with some Chipotle Potato Gratin or some Mexican Cauliflower Cheese.

Serves 4
Prep 25MINS
Cook 1HR 20MINS
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Ingredients
  • 100g / 3 ½ oz butter, at room temperature
  • 3 tsp Chipotle Paste
  • 3 large potatoes, roughly chopped
  • 2 onions, roughly chopped
  • 6 garlic cloves, crushed but left unpeeled
  • 2 red peppers, roughly chopped
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • Salt and freshly ground black pepper
  • 1.6kg / 3.5 lb whole chicken
  • 2 limes, cut into chunks
  • 1 bunch of coriander leaves, roughly chopped
KCAL: 147
FAT: 9.3g
Saturates: 3.3g
Carbs: 6.5g
Sugars: 1.2g
Fibre: 1.1g
Protein: 9.4g
Salt: 0.21g

Nutrition: PER SERVING

Method
  1. Preheat the oven to 200°C / 390°F / Gas 6. In a small bowl mix the butter with the Chipotle Paste and reserve.
  2. In a large ovenproof dish place the potatoes, onions, garlic and peppers; add olive oil, dried oregano and a generous sprinkle of salt and pepper. Mix well.
  3. Prepare your chicken and use your fingers to carefully open up the gap between the breasts and the skin and make 2 little pockets. Rub half of the chipotle butter into the pockets, then brush the remaining butter all over the chicken. Season well with salt and pepper.
  4. Place the chicken over the vegetables and roast in the oven for 1 hour 20 minutes by which point it should be golden brown (this will vary depending on the size of the chicken). Once cooked, transfer to a platter, cover in foil and leave to rest for 10 minutes before carving.
  5. Make sure the vegetables are cooked through by testing a large piece of potato. Return to the oven if they aren’t ready.
  6. When the vegetables are tender, scatter the limes amongst them, then sprinkle with plenty of coriander. Put the chicken on top of the vegetables and serve.

 Chef’s tip

Baste the chicken as it cooks with the butter and occasionally mix up the vegetables surrounding it to ensure even cooking.

What you’ll need

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FAQ'S

Can I marinate the chicken before roasting it?
Yes, marinating the chicken before roasting can enhance its flavour and juiciness. You can create a marinade using ingredients like lime juice, garlic, cumin, paprika, and other Mexican spices. Let the chicken marinate for a few hours or overnight in the refrigerator before roasting.
What are some popular side dishes to serve with Mexican roast chicken?
Popular side dishes to serve with Mexican roast chicken include Mexican rice, black beans, charro beans, roasted corn, grilled vegetables, tortillas, guacamole, salsa, and fresh salads. These sides complement the flavours of the roast chicken and create a well-rounded meal.
How do I ensure the chicken stays juicy while roasting?
To ensure juicy roast chicken, it's important not to overcook it. Use a meat thermometer to check for the correct internal temperature of 165°F (74°C). Additionally, basting the chicken occasionally with pan juices or butter while it roasts can help keep it moist. Let the cooked chicken rest for a few minutes before slicing to allow the juices to redistribute.