Mexican Roasted Chicken

Well, it sure has been busy with school and work lately. I almost forgot I even started a blog. My fridge crapped out on Saturday and ive been living out of coolers for almost a week now. Hopefully the landlord will get it up and running early next week, he had to order some parts for it. So to get back into the swing of thing I thought roasted chicken, and not just any roasted chicken but one that is a great started for any mexican chicken recipe. It adds great flavors to the chicken and can be used for enchiladas, soup, tacos, taquitos...etc. I will post my tortilla soup next. So heres the recipe:

Mexican Roasted Chicken




4 to 5 lb Chicken
1 Teaspoon Ground Chile Ancho Powder
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Mexican Oregano
1 Teaspoon Coriander
1 Teaspoon Salt
3/4 Teaspoon Paprika
3/4 Teaspoon Ground Chile de Arbol Powder
3/4 Teaspoon White Pepper
3/4 Teaspoon Cumin


1.In a small bowl,mix together spices. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.


spice mix

2.Preheat oven to 350 degrees F.

3.Place chickens in a roasting pan, cover with foil. Bake for 3-4 hours until internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

I hope you all enjoy this recipe as much as I do. I will put the tortilla soup recipe up shortly.