Mexican Roasted Chicken and Vegetables brings vibrant Mexican flavor with a mole-inspired rub and a garlic and citrus glaze. It's easy, healthy, and delicious!
Tamara Talks (about roasted chicken)
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 healthy mole verde bowls 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 them budget-friendly main dish. It's fun to play with flavors like I did with my butterflied and grilled za'atar chicken and 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 for Mexican Roasted Chicken and Vegetables
- 4-7 pound chicken
- olive oil
- Mexican spice blend
- 1 orange - I LOVE blood oranges
- 1 lemon - Meyer are awesome but not required
- 1 lime
Notes on ingredients - On photo day, I used a 5 pound organic, cage-free chicken. My Mexican spice blend is an ingredient that I keep in my well-stocked pantry. I will include small-scale measurements in the notes. 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!
How to Make Mexican Roasted Chicken and Vegetables
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.
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.
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!
What pairs well with my Mexican roasted chicken and vegetables?
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!
Tips and 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 ¾ 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.
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!