Mexican Roasted Chicken and Vegetables
A mole-inspired spice blend, a whole chicken, and your favorite vegetables combined in a healthy one skillet meal!
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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