Mexican Roasted Chicken and Vegetables

Mexican Roasted Chicken and Vegetables brings vibrant Mexican flavor with a mole-inspired rub and a garlic and citrus glaze. Roasting vegetables and potatoes in the same pan makes it a one-pot-wonder. It’s easy, healthy, and delicious too!

Mexican Roasted Chicken and Vegetables in a black cast iron skillet with cilantro garnish on a grey background.

👩🏻‍🍳 Tamara Talks – Mexican Roasted Chicken Inspiration

Roasted chicken is a “go to” meal at Andersen casa… With only 2 of us to feed, a roasted chicken is the meal that keeps on giving! After we enjoy this tasty Mexican roasted chicken, I get to look forward to making rotisserie chicken burrito bowls or rotisserie chicken tacos with the leftovers. Mostly likely, I will make a flavorful chicken broth with the carcass.

This is my first Latin-inspired roasted chicken. I have done a miso and orange glazed chicken. Even an organic whole chicken is a fairly inexpensive protein option, making it budget-friendly main dish. It’s fun to play with flavors like I did with my butterflied and grilled za’atar chicken and my Peruvian-style chicken. Both can be adapted to roast rather than grill.

I chose to roast chunky vegetables – Mexican grey squash, sweet red pepper, purple fingerling potatoes, shallots – alongside to take advantage of the chicken juices and the lovely garlic and citrus glaze. This dish is truly a “one pan” meal, and it provides lean, well-balanced nutrition.

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

  • whole chicken – On photo day, I used a 5 pound organic, cage-free chicken. You will want to cook your chicken to an internal temperature of 162° in the thickest part of the breast. Tent with foil, and allow it to rest 30 minutes while the internal temperature of the breast and dark meat will rise and then fall before carving.
  • olive oil
  • spice blend – My Mexican spice blend is an ingredient that I keep in my well-stocked pantry. I will include small-scale measurements in the notes. You could substitute this taco seasoning, tajín, or your favorite Mexican spice blend.
  • citrus – I’m always a fan of color in my food, and the Rio Grande Valley is a mecca for citrus. I can get blood or cara cara oranges for months, and Meyer lemons as well. Use whatever looks freshest, but do use all 3 (orange, lemon, lime) if possible!
  • garlic
  • butter

🔪 Step-By-Step Instructions

A raw chicken in a cast iron skillet prior to being prepared for Mexican roasted chicken.
  • Prepare your chicken – Preheat your oven to 425° (400 convection roast). Remove any giblets, neck, snip excess fat. Place in an oven proof roasting vessel. I love my large cast iron skillet.
A 5 pound organic chicken in a cast iron skillet with Mexican spice blend rubbed in prior to roasting.
  • Rub the chicken – Sprinkle your chicken with Mexican spice rub after drizzling with olive oil. Rub it in, and don’t forget the cavity! Sprinkle with sea salt and fresh ground pepper. Place in preheated oven.
  • Prepare root vegetables – While the chicken begins to roast, drizzle the potatoes/shallot mixture with olive oil and season with salt and pepper. Add to the skillet with the chicken. I cut any larger fingerling potatoes in half lengthwise, and cut all shallots in halves or fourths depending on size.
  • Prepare the remaining vegetables – I used a Mexican grey squash and a red and orange sweet bell pepper. Drizzle with olive oil and season with salt and pepper. Add to the skillet with the chicken and root vegetables.
  • Make the basting sauce – Zest 1 orange, 1 lemon, 1 lime, then squeeze the juice into a prep bowl. Add the garlic, and 2 tablespoons of butter. Melt in microwave (about 45-60 seconds). Stir to combine.
  • Baste the chicken and vegetables while they roast – Brush the citrus, butter, garlic mixture over the chicken and the vegetables as they roast (about every 10 minutes).
The skilled or Mexican roasted chicken and vegetables in a cast iron skillet as I took it our of the oven.
  • Roast your chicken until the internal temperature reaches 165° in the thickest part of the thigh. Vegetables should be tender.
  • Remove the skillet, and tent until ready to serve. Carve as desired, and serve. A cilantro and blood orange garnish elevates this rustic dish, and I highly recommend it!
A round black stoneware plate with slices of Mexican roasted chicken and vegetables, a glass of rose, and a sprig of cilantro.

❓ FAQ

How many people does a 4-5 pound whole chicken serve?

This is a tough question. I stick to about 6 ounces of cooked chicken (off the bone) per serving. I carve the breast, and that is enough to figure out. I feel like 3/4 pound per person is plenty. On photo day, my chicken was 5+ pounds, and we had 2 meals plus somewhat smaller lunches. Don’t forget to make broth with the carcass! See Chicken – Quantity to Buy for more information.

What vegetables do you recommend?

On photo day, I used purple fingerling potatoes, shallots, Mexican grey squash, and an orange and yellow striped bell pepper. I love ALL THE COLOR! The key to roasting vegetables is achieving tender and caramelized results. Obviously hard root vegetables like potatoes, sweet potatoes, butternut squash, beets require more time than grey squash or zucchini. I love the caramelized edges on the shallots, so they go in with the root veggies with a 10 minute head start. Quick cooking vegetables can be added later. I tend to stick with a combination of potatoes, summer squash, and bell peppers. Corn would go well with the flavor profile. Try adding fresh corn cut into pieces and added with the squash.

🍷 Pairing Suggestions

As you can see in my photos, we love this dish with a dry rosé! However, there is not a wrong “answer.” The flavors are bold enough for a light red wine like a pinot noir or a tempranillo. A chardonnay would be lovely as well.

You aren’t a wine drinker? Consider a saison or wheat beer with a hint of citrus. A safe bet would be a good Mexican beer. Cheers!

If you love healthy Mexican-inspired chicken and citrus recipes, try this kumquat chicken. Are you ready to give my healthy Mexican Roasted Chicken and Vegetables a try? It’s a super flavorful weeknight, one pot meal that I think you’re going to love!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

A cast iron skillet with Mexican Roasted chicken surrounded by roasted zucchini, potatoes, bell pepper.

Mexican Roasted Chicken and Vegetables

A mole-inspired spice blend, a whole chicken, and your favorite vegetables combined in a healthy one skillet meal!
4.72 from 7 votes

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dishes
Cuisine Mexican
Servings 6 servings
Calories 392 kcal

Ingredients
  

  • A whole chicken - see post for more information
  • olive oil - to rub chicken and drizzle on vegetables
  • 1 tablespoon Mexican spice blend - see notes
  • 4 cups vegetables - cut in chunks (see post)
  • 1 blood or other orange - juice and zest
  • 1 lime - juice and zest
  • 1 lemon - juice and zest
  • 2 tablespoons butter
  • sea salt and fresh ground pepper

Instructions

  • Prepare your chicken – Preheat your oven to 425° (400 convection roast). Remove any giblets, neck, snip excess fat. Place in an oven proof roasting vessel. I love my large cast iron skillet for this task.
  • Rub the chicken – Sprinkle your chicken with Mexican spice rub after drizzling with olive oil. Rub it in, and don’t forget the cavity! Sprinkle with sea salt and fresh ground pepper. Place in preheated oven.
  • Prepare root vegetables – While the chicken begins to roast, drizzle the potatoes/shallot mixture with olive oil and season with salt and pepper. Add to the skillet with the chicken. I cut any larger fingerling potatoes in half lengthwise, and cut all shallots in halves or fourths depending on size.
  • Prepare the remaining vegetables – I used a Mexican grey squash and a red and orange sweet bell pepper. Drizzle with olive oil and season with salt and pepper. Add to the skillet with the chicken and root vegetables.
  • Make the basting sauce – Zest 1 orange, 1 lemon, 1 lime, then squeeze the juice into a prep bowl. Add the garlic, and 2 tablespoons of butter. Melt in microwave (about 45-60 seconds). Stir to combine.
  • Baste the chicken and vegetables while they roast – Brush the citrus, butter, garlic mixture over the chicken and the vegetables as they roast (about every 10 minutes).
  • Roast your chicken until the internal temperature reaches 165° in the thickest part of the thigh. Vegetables should be tender.
  • Carve and serve. Garnish with sliced citrus and cilantro as desired!

Notes

If you don’t wish to make an entire batch of my Mexican spice blend, combine 2 teaspoons ground cumin, 2 teaspoons unsweetened cocoa powder, 1 teaspoon ancho or other red chile powder, and 1 teaspoon cinnamon.
New Mexico red chile powder and chipotle powder are good substitutes for ancho. Generic chili powder is a spice blend, and will throw off the ratio. You can use in a pinch.

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 21g | Protein: 31g | Fat: 20g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

🌶️ More Healthy Mexican Mains

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5 Comments

  1. Love the addition of citrus to this delicious family recipe. Can’t wait to try your homemade Mexican spice rub. We have all the spices in our cabinet too! Take Care and stay well.

    1. The Rio Grande Valley is such a great place for citrus, I’ve started including it in many of my recipes, and the spice rub is so versatile!

  2. Absolutely delicious family dinner. Citrus and spices really make this chicken recipe a family hit.

  3. Nothing can provide comfort as well as a good roast chicken, especially this time of the year. Still chilly here in New Mexico, so a Mexican spiced roasted chicken is just perfect. What a great looking roast chicken.