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.
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.
Remove the onions and cilantro from the cavity. Carve and serve.
Side dishes to serve with the roast chicken:
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
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Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro
Ingredients
- 1 3 ½ to 4 pound whole roasting chicken, giblets removed
- salt and pepper
- ½ small onion cut into quarters
- 5 sprigs cilantro
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
- 3 tablespoons minced fresh cilantro
- 1 cup low-sodium chicken broth
Instructions
- 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.
- 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.
- Remove the onions and cilantro from the cavity. Carve and serve. Discard the skin before serving for a lower fat meal.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
JN
Made as is, and it turned out great. Second time I made it, I spatchcocked the chicken (saving the back and neck for making a stock later). I laid the chicken flat on a 'rack' made with 2 quartered onions. Turned out great as well, and I think it cooked more evenly. The the 3rd time, I spatchcocked it again, I added minced onion to the seasoning mixture under the skin, then coated the bird top and bottom with oil and little more seasoning, placed on a propane grill over indirect heat and smoked it for a good half hour using apple wood chips in a smoker box. I then turned the whole grill onto low heat and cooked another 40 minutes until cooked, flipping the whole bird a couple times. The smoke worked so well with the spice mix, and my family raved! This is now go-to meal in our house, whether I cook it indoors or out.