Jan 7
2013

Southwestern Roast Chicken Recipe with Cumin, Chili Powder & Cilantro

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Southwestern Roast Chicken with Cumin, Chili Powder & Cilantro by Cookin' Canuck
A foolproof roast chicken recipe, using southwestern flavors, such as cumin, chili powder and cilantro.

I used to be terrified of roast chicken. Not of eating it, but of cooking it. Everyone told me to take care not to overcook it or else the breast meat would be dry. On the other hand, a fear of poisoning my friends and family if I undercooked it sat deep in my gut.

The very first time I roasted a chicken, I ended up with a semi-raw piece of poultry. Apparently my fears of making my husband (then boyfriend) sick overrode the threat of dry breast meat. Sorry about that, honey. Being a rather unseasoned cook, I pitched my equally unseasoned chicken straight into the garbage rather than simply roasting it for a few more minutes.

Many years later, I am happy to report that I finally got the better of roast chickens. In fact, I now claim this as an easy meal, one that will give us leftovers for another meal if I roast two small chickens at once. (Note: If you choose to do this, be sure to add some cooking time.) Often a simple rub with olive oil and a quick seasoning with salt and pepper with do the trick. However, sometimes I branch out and make an easy spice rub to smear over and under the skin. It’s one of the easiest ways to add flavor without adding a ladle full of fat.

This southwestern rub is a mix of cumin, chili powder, cilantro, salt, pepper and olive oil. That’s equals about one minute of work for a whole lot of flavor.

Serve the chicken alongside a salad, roasted vegetables, or a quinoa salad (see suggestions just above the printed recipe) for a healthy meal that will impress your family.

The recipe:

Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F.

Rinse the outside and the cavity of the chicken. Pat dry with a paper towel and place the chicken, breast side up, on a rack in a roasting pan.

Season the cavity of the chicken with salt and pepper, and place the onion and cilantro sprigs into the cavity.

In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Stir in the minced cilantro.

Southwestern Roast Chicken with Cumin, Chili Powder & Cilantro

Use your hands to gently loosen the skin of skin, thighs and drumsticks. Spread the cumin mixture evenly under the skin. Tie together the legs and tuck the wings under the chicken.

Roast the chicken for 30 minutes. Add chicken broth to the pan.

Roast until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees F, about 45 minutes longer.

Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan (can be used to make a gravy, if you wish).

Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving. Discard the skin before serving for a lower fat meal.

Southwestern Roast Chicken with Cumin, Chili Powder & Cilantro

Remove the onions and cilantro from the cavity. Carve and serve.

Side dishes to serve with the roast chicken:

Spaghetti Squash with Apples and Strawberry Goat Cheese Green Salad
Cookin’ Canuck’s Spaghetti Squash with Apples & Toasted Pecans
Cookin’ Canuck’s Strawberry & Goat Cheese Green Salad with Basil Vinaigrette
Kalyn’s Kitchen’s Savory Roasted White Sweet Potatoes with Red Onion, Rosemary & Parmesan
Angie’s Recipes’ Brown Rice Pilaf with Dried Figs & Pomegranate
Home Cooking Adventure’s Roasted Brussels Sprouts with Cranberries & Pine Nuts

Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: Serves 4

Serving Size: Approximately 3.5 ounces chicken (without skin)

Calories per serving: 269 cal (complete nutritional data listed below)

Fat per serving: Total 17.2g / Saturated 3.2g

Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 1 (3 1/2 to 4 lb.) whole roasting chicken, giblets removed
  • Salt and pepper
  • 1/2 small onion, cut into quarters
  • 5 sprigs cilantro
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 3 tbsp olive oil
  • 3 tbsp minced fresh cilantro
  • 1 cup low-sodium chicken broth

Instructions

  1. Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F.
  2. Rinse the outside and the cavity of the chicken. Pat dry with a paper towel and place the chicken, breast side up, on a rack in a roasting pan.
  3. Season the cavity of the chicken with salt and pepper, and place the onion and cilantro sprigs into the cavity.
  4. In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Stir in the minced cilantro.
  5. Use your hands to gently loosen the skin of skin, thighs and drumsticks. Spread the cumin mixture evenly under the skin. Tie together the legs and tuck the wings under the chicken.
  6. Roast the chicken for 30 minutes. Add chicken broth to the pan.
  7. Roast until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees F, about 45 minutes longer.
  8. Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan (can be used to make a gravy, if you wish).
  9. Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving.
  10. Remove the onions and cilantro from the cavity. Carve and serve. Discard the skin before serving for a lower fat meal.

Notes

Calories 269 / Total Fat 17.2g / Saturated Fat 3.2g / Sodium 98.1mg / Total Carbohydrates 2.0g / Fiber 0.9g / Sugars 0.2g / Protein 26.0g / WW (Old Points) 7 / WW (Points Plus) 7

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{ 30 comments… read them below or add one }

1 Robyn Stone | Add a Pinch January 7, 2013 at 6:23 am

What a gorgeous recipe, Dara! Happy birthday yesterday. I hope it was full of everyone and everything you love!

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2 shelly (cookies and cups) January 7, 2013 at 6:51 am

I love the idea of mixing Southwestern flavors on a roasted chicken! I would have never thought to do that!

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3 SMITH BITES January 7, 2013 at 6:57 am

oh so glorious Dara – really, really love the southwestern flavors!

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4 Galinas January 7, 2013 at 7:16 am

Utterly delicious recipe. Very inspired.

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5 Lail | With A Spin January 7, 2013 at 8:19 am

I used to be afraid of making roast chicken too. Love all the flavors.

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6 Erika @ The Hopeless Housewife January 7, 2013 at 8:33 am

What a beautiful chicken dinner and I love the southwest flavors.

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7 carrian January 7, 2013 at 8:36 am

Love this southern version. This bird looks gorgeous and I know my little C will just loooove it. She likes her food to have lots of flavor, and loves chicken

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8 Kristina January 7, 2013 at 9:23 am

Those southwest spices sound fabulous! I still haven’t roasted a chicken myself… I’m a little scared! More worried about undercooking it too :) But when I get the courage… need to try this! Yum!

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9 Kalyn January 7, 2013 at 10:17 am

This looks wonderful. I used to make roast chicken a lot until I got lazy and started buying the rotisserie chickens at Costco. Bad blogger, I know!

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10 SeattleDee January 7, 2013 at 10:49 am

I LOVE southwestern flavorings, and this roast chicken sounds scrumptious. The best part of roasting a chicken? having tasty leftover meat for enchiladas, tacos, quesadillas and the like, and a carcass for soup stock.

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11 Gerry @ Foodness Gracious January 7, 2013 at 11:09 am

That is one tasty looking birdy! I love what cumin can do to a dish, ba boom and its all tasty and exotic :)

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12 Elizabeth@ Food Ramblings January 7, 2013 at 11:11 am

yum! cant wait to make this! i love making roast chickens!

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13 Lana @ Never Enough Thyme January 7, 2013 at 11:31 am

Great combination of flavorings for a roast chicken! They’re so easy to make that I usually wind up with one a week. Glad to have a new way to season them.

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14 Carla @ Carlas Confections January 7, 2013 at 11:36 am

This makes roasting chicken so much easier and less scary!! Great recipe. It sounds amazing!!

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15 Jeanette January 7, 2013 at 1:10 pm

So funny how so many people are intimidated by roast chicken – I was the same too until I realized how foolproof and easy it really is to make. I have to confess, I’m really lazy and I don’t baste it or add any broth, simply season and bake at 400 for an hour. Going to try your Southwestern spices on my roast chicken tonight!

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16 Anna @ Crunchy Creamy Sweet January 7, 2013 at 1:29 pm

Now this is one perfectly roasted chicken! I have to try the spices under the skin tip!

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17 Jessica@AKitchenAddiction January 7, 2013 at 2:14 pm

Great idea to use southwestern flavors when roasting chicken!

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18 Laura (Tutti Dolci) January 7, 2013 at 4:17 pm

I absolutely love these flavors, Dara!

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19 Bev @ Bev Cooks January 7, 2013 at 4:19 pm

Oh heeeeeeeeeeeeeeeeeeckyerrrrrsh.

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20 Donna January 7, 2013 at 4:39 pm

Wow. All I can say is WOW.

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21 Julie January 7, 2013 at 5:40 pm

I used to be terrified of dealing with raw meat at all! Glad I got over that. :)

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22 Brenda @ a farmgirl's dabbles January 7, 2013 at 7:52 pm

That is one lovely bird, Dara. I’ll admit that I’m still a bit hesitant about roasting a whole chicken. But I will be trying this recipe, as your photos are so very enticing, and we love that flavor combo!

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23 Liz @ The Lemon Bowl January 7, 2013 at 8:15 pm

Love the idea of roasting two birds at once to have leftovers!! Gorgeous recipe.

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24 Nicole January 7, 2013 at 11:15 pm

Love spicing up chicken. You make it look so easy (which it is). Way to inspire those who are afraid of cooking a whole bird. We do a similar dish and serve it with Mole’ sauce.

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25 megan @ whatmegansmaking January 8, 2013 at 4:17 am

I’m determined to roast enough chickens this year that I feel entirely comfortable with the process. I have the same fears you did! Thanks for the inspiration :)

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26 Amanda January 8, 2013 at 5:35 am

This looks soooo good!

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27 Paula - bell'alimento January 8, 2013 at 4:19 pm

I happen to have a chicken in my fridge right now. I know what I’m making for dinner tomorrow : )

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28 Dede January 9, 2013 at 8:10 pm

Bought my first whole chicken to give this a try tomorrow. Going to put it in the crock pot, then make stock with the carcase, etc. Cross your fingers!

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29 Deborah January 10, 2013 at 2:30 pm

That is such a gorgeous chicken! I would say by the look of it that you have definitely conquered the roast chicken!

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30 Everyday Paleo Recipes January 12, 2014 at 12:11 am

I don’t even know how I ended up here, but I thought this post
was good. I do not know who you are but certainly you’re going to a famous blogger if you aren’t already ;) Cheers!

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